Decadent Strawberry and White Chocolate Cupcakes

Total Time
35mins
Prep 15 mins
Cook 20 mins

These gorgeous cupcakes are perfect for garden parties, afternoon tea, baby showers or an everday treat! Easy to make and beautiful too!

Ingredients Nutrition

Directions

  1. Heat oven to 180c. Place 18 paper cases into bun / cupcake tray(s).
  2. Beat sugar and margarine until light and creamy. Whisk in the eggs and milk. Sift in the flour a little at a time.
  3. Break one bar of chocolate in half and put the rest to one side. Chop the 1/2 bar of choc into chunks - not too small! Gently stir in the conserve, just enough to make a marbled effect.
  4. Spoon the mixture into the paper cases dividing it equally and bake for approximately 12-15 minutes (check using toothpick test), until well risen and pale golden in colour. Leave to stand for a few minutes then cool on a wire rack.
  5. Once cooled, cover the cupcakes with the remaining chocolate. Break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water. Coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design.