Decadent Strawberry and White Chocolate Cupcakes

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

• Ready In: 35 mins
• Serves: 9
• Yields: 18 cupcakes

Ingredients

• 6  ounces self raising flour
• 2  ounces margarine
• 2  ounces caster sugar
• 2  medium eggs
• 5  tablespoons milk
• 5  ounces strawberries, conserve
• 400 -500  g white chocolate (2 large bars)
• 1 (3 ounce) package  pink  icing (tube)

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.