Strawberry & Chocolate Mini Cupcakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 40
• 1 2/3 cups self raising flour
• 2/3 cup skim milk
• 1/3 cup raw sugar
• 2 medium eggs
• 1/3 cup canola oil
• 3 drops strawberry essence
• red food coloring
• 50 g chocolate
• 2 tablespoons skim milk

Recipe

• 1 pre-heat fanforced oven to 180 degrees celcius.
• 2 whisk eggs and milk in a medium bowl until well combined and slightly frothy. add oil and whisk well.
• 3 combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
• 4 add food dye and strawberry essence. mix well.
• 5 pour batter into 12 hole mini muffin tin and bake for 8-10 minutes or until light golden colour, should just spring back when you touch them.
• 6 whilst mini cupcakes are cooking place chocolate and milk in microwave safe dish and heat for 30 seconds, heating in 10 second intervals until just melted -- stir until smooth and combined.
• 7 allow cupcakes to cool before icing them.
• 8 spread 1/2 tsp chocolate over cooled cupcakes and leave to set.