White Chocolate and Strawberry Cupcakes
White Chocolate and Strawberry Cupcakes
- 30 minutes
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Prep time - 20 minutes
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Cooking time - 12
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Servings - Easy
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Difficulty
Ingredients
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
Instructions
Steps
- 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.
