White Chocolate and Strawberry Cupcakes
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 100g white chocolate
- 100g strawberries
- 150g self-raising flour
- 150g Stork Tub
- 150g caster sugar
- 3 medium eggs
- 2-3 tablespoons (50g) strawberry jam
- 150ml Elmlea double
- icing sugar
- 12 small strawberries
- A 12-cup muffin tin lined with a paper cases
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
- Chop the chocolate into very small pieces. Take 100g of strawberries and cut them into small pieces.
- Sieve the flour into a large bowl. Stir in the Stork, sugar, eggs and the strawberry jam with a wooden spoon or mixer. Beat until the mixture is smooth.
- Stir the chocolate and the strawberry into the mixture.
- Divide the batter (2 tablespoons) evenly between the paper cases in the tin. Bake the cupcakes in the preheated oven for 20-25 minutes until cooked and golden brown. Allow to cool.
- Whip the cream with 1-2 tablespoons of icing sugar until thick. Spoon or pipe a mound of whipped cream on each cupcake and top with a strawberry.
