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White Chocolate and Strawberry Cupcakes
White Chocolate and Strawberry Cupcakes
Prep time
30 minutes
Cooking time
20 minutes
Servings
12 portions
Difficulty
Easy
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.
