Chocolate and Whipped Cream Santa Hats

1.Preheat the oven to 180˚C. Line a muffin tin with paper cases.
2.In a large bowl put the flour, sugar, cocoa and baking powder, stir together with a whisk.
3.Add the butter and eggs and beat with an electric whisk. Stir in the milk.
4.Divide the batter between the cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the tray for 10 minutes before transferring to a wire rack.
5.When fully cool, peel the cases from the muffins.
6.Pipe or spoon the Avonmore Whipped Cream onto the top of the muffins.
7.Place a strawberry upside down on each. Pipe or spoon a tiny amount of cream on the top.
8.Refrigerate until serving.

Instructions

1.Preheat the oven to 180˚C. Line a muffin tin with paper cases.
2.In a large bowl put the flour, sugar, cocoa and baking powder, stir together with a whisk.
3.Add the butter and eggs and beat with an electric whisk. Stir in the milk.
4.Divide the batter between the cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the tray for 10 minutes before transferring to a wire rack.
5.When fully cool, peel the cases from the muffins.
6.Pipe or spoon the Avonmore Whipped Cream onto the top of the muffins.
7.Place a strawberry upside down on each. Pipe or spoon a tiny amount of cream on the top.
8.Refrigerate until serving.