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Includes
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recipe image White Chocolate and Strawberry Cupcakes

White Chocolate and Strawberry Cupcakes

  • Prep time
    30 minutes
  • Cooking time
    20 minutes
  • Servings
    12
  • 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
      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.

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