Strawberry Lava Cupcake Recipe – #sorrynotsorry

To make up for the lack of cupcake recipes on my blog, I decided to try my hand at creating the ultimate cupcake, using all my favourite tricks. I call them Strawberry Lava Cupcakes, but I use that term loosely. There technically isn’t any actual strawberries in them. Or lava.

*Healthy types; now is the time to look away, this is NOT for you, why don’t you pop over and check out some of my Montessori parenting posts, or maybe my oat biscuits recipe?

OK, for the cakes

Start with any basic vanilla cupcake recipe. Box packet, fancy-schmancy artisan flour, gluten-free vegan fair trade…whatever floats your boat.

Kids don’t care; you could ice tennis balls and they would be happy. But I wouldn’t recommend it. The lady at the pet store said regular tennis balls are full of toxic chemicals.

After the cakes are cooked and cooled you’re going to need to inject strawberry topping into it with a medicine applicator. If you don’t have one, just pop over, I have about 79 in a cup in my fridge, just for these moments. I used Aeroplane Jelly Strawberry flavour topping because it has no lumps in it.

Alright, you can do this two ways, either cut a little hole in it and fill it up with the topping or just squoosh the applicator right into the centre and infuse the cupcake. Watch the video below to check out how I do it.  Next, you’re going to need to whip up some icing.

 

Strawberry Cream Icing

Ingredients

• Five tablespoons of strawberry quick
• 80 grams of butter
• 300 grams of icing sugar, sifted
• A few drops of vanilla extract
• A few drops of pink colouring
• 20ml of milk

Directions

Pop the room temp butter into a stand mixer with a paddle attachment and put it on low speed, add the icing sugar one tablespoon at a time. Yup, it takes for bloody ever but it’s worth it. Next, pop in the strawberry quick. In a separate cup, mix the vanilla, colouring and milk, then pour it in. Turn up the mixer to almost full-ball and whip. Whip it good.

Icing The Cupcake

Now you’re going to need to ice the cupcake, I use a giant star tip, this is how you get the soft serve look. But if you don’t have a giant tip, you can improvise. Do you know the tips that come with the screw on thingy so you can change shapes while you’re decorating? You can just use the screw on thingy, without the tip on it to get a large size. It won’t have a star look to it but that’s cool, so long as it pink icing, chocolate icing without star bits looks like the poo emoji. {Ummmm, best cupcake idea ever! Watch this space.}

Wow, total regression. Anyway. Pipe a dollop in the middle of the cupcake, this will support the twirl, next pop on the twirl. The video above shows you how. Simples. If it isn’t holding right you are going to need to fold some more icing mixture into the bowl and try again, it should stand up straight but it gets hot in Australia and icing doesn’t love the sunshine as much as I do.

Now dip the top of a bottle or cup in the leftover sauce and then some sprinkles and fill it with milk. #mumswhousedtobebartendersunite