Decadent Strawberry and White Chocolate Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These gorgeous cupcakes are perfect for garden parties, afternoon tea, baby showers or an everday treat! Easy to make and beautiful too! Ingredients:
6 ounces self raising flour |
2 ounces margarine |
2 ounces caster sugar |
2 medium eggs |
5 tablespoons milk |
5 ounces strawberries, conserve |
400 -500 g white chocolate (2 large bars) |
1 (3 ounce) package pink icing (tube) |
Directions:
1. Heat oven to 180c. Place 18 paper cases into bun / cupcake tray(s).
2. Beat sugar and margarine until light and creamy. Whisk in the eggs and milk. Sift in the flour a little at a time.
3. Break one bar of chocolate in half and put the rest to one side. Chop the 1/2 bar of choc into chunks - not too small! Gently stir in the conserve, just enough to make a marbled effect.
4. Spoon the mixture into the paper cases dividing it equally and bake for approximately 12-15 minutes (check using toothpick test), until well risen and pale golden in colour. Leave to stand for a few minutes then cool on a wire rack.
5. Once cooled, cover the cupcakes with the remaining chocolate. Break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water. Coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design.
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