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White Chocolate and Strawberry Cupcakes

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image White Chocolate and Strawberry Cupcakes


Cupcake 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
Topping ingredients
  • 150ml Elmlea double
  • icing sugar
  • 12 small strawberries
Baking tin
  • A 12-cup muffin tin lined with a paper cases

Nutritional facts

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


  1. Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
  2. Chop the chocolate into very small pieces. Take 100g of strawberries and cut them into small pieces.
  3. 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. 
  4. Stir the chocolate and the strawberry into the mixture.
  5. 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.
  6. 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.