Decadent Strawberry and White Chocolate 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) packagepink icing (tube)

Instructions

1. Heat oven to 180c.
2. Place 18 paper cases into bun / cupcake tray(s).
3. Beat sugar and margarine until light and creamy.
4. Whisk in the eggs and milk.
5. Sift in the flour a little at a time.
6. Break one bar of chocolate in half and put the rest to one side.
7. Chop the 1/2 bar of choc into chunks - not too small!
8. Gently stir in the conserve, just enough to make a marbled effect.
9. 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.
10. Leave to stand for a few minutes then cool on a wire rack.
11. Once cooled, cover the cupcakes with the remaining chocolate.
12. Break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water.
13. Coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design.