Deliciously easy to make, these chocolate cupcakes look great and taste even better. Go on, give your family a surprise teatime treat.

Ingredients

• 45 ml (3 T) cocoa powder
• 100 g butter, softened
• 5 ml (1 t) vanilla essence
• 115 g white sugar
• 2 eggs
• 160 g self-raising cake flour
• 65 ml (¼ C) milk
• 45 ml (3 T) Rhodes Quality Strawberry Jam

Method

Chocolate Cupcakes

1. Place the butter, vanilla essence, sugar, eggs, flour and milk in the bowl of an electric mixer.
2. Beat for 4 minutes or until the mixture is well blended, smooth and light.
3. Divide the batter between 10 paper lined muffin holders.
4. Bake the cupcakes at 180C for 20 minutes or until well risen and baked through.
5. Remove from the oven and transfer to a cooling rack.
6. Cool completely.

Strawberry Icing

1. Cream the butter until pale and light.
2. Beat in the icing sugar until smooth.
3. Beat in the pink food colouring.
4. Add 45 ml (3 T) Rhodes Quality Strawberry Jam and beat well.
5. Add extra Rhodes Quality  Strawberry Jam as desired to taste.
6. When the cupcakes are cool, ice with the strawberry icing and decorate.