I left my job as a banker to start up my own business to teach people how to cook and i am a very passionate self taught cook, my aim is to mainly teach people Indian cooking.
METHOD: Preheat the oven at 180 degrees
Stir together self rising flour,salt,sugar,baking powder and baking soda in a large bowl.
melt together butter, chocolate and buttermilk over a double boiler or in the microwave, then stir in yoghurt and vanilla.
Add chocolate mixture to dry ingredients and mix
Add eggs and strawberry preserve and beat for 2 minutes with a whisk or electric blender.
Pour in Cupcake mould and bake for 25 minutes at 180 degrees.
FOR BUTTER CREAM FROSTING:
Cream the butter and the vegetable shortening then Mix in the vanilla and add icing sugar gradually beating well (use a hand mixer or whisk). Add evaporated milk and continue to beat. Whip until fluffy.
Frosting is ready to use.
Let the cake cool completely and decorate with buttercream frosting and decorate as you like..yummm.
Tip: you can even make them and freeze them for upto a month without icing
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.