Strawberry and White Chocolate Cupcakes

    1 hour 50 minutes

    I made these for my daughters birthday party and didn't even get a chance to try one as they all disappeared! Everyone who managed to try them told me it was the best cupcakes they'd ever tried so thought I'd share them with you.

    1 person made this

    Makes: 24 cupcakes

    • Cupcakes
    • 240g margarine
    • 240g castor sugar
    • 4 eggs
    • 240g self raising flour, sifted
    • 1/2 teaspoon vanilla paste, or vanilla essence
    • 50g finely diced fresh Strawberries
    • 2 tablespoons strawberry jam
    • White Chocolate Buttercream
    • 150g white chocolate
    • 80g margarine
    • 250g icing sugar, sifted
    • 25ml milk
    • To Decorate
    • 150g strawberry jam
    • 12 whole strawberries

    Preparation:25min  ›  Cook:25min  ›  Extra time:1hour cooling  ›  Ready in:1hour50min 

    1. Cupcakes: Preheat oven at 180 degrees C. Line a 12 hole muffin tin with paper cases and put to one side.
    2. Cream the margarine and sugar together in a bowl until light and fluffy.
    3. Add eggs one at a time with a little of the flour mixing well to avoid curdling, once all eggs have been added put in the rest of the flour, stir well until smooth.
    4. Mix in the vanilla paste, chopped strawberries and jam, stir well until all combined.
    5. Spoon the mixture evenly into the paper cases and bake for 20 minutes or until lightly golden.
    6. White Chocolate Buttercream: Melt the chocolate and leave to cool slightly. Beat together the margarine and icing in a bowl until light and fluffy.
    7. Add the milk and melted chocolate then combine until its all well combined.
    8. To Decorate: Using a sharp knife cut out a cone shaped piece in the middle of each cupcake. Fill in the hollows with about a teaspoon of jam then place the cone shaped piece back lightly on top.
    9. Pipe the buttercream over the cupcake covering the cone, cut the strawberries in half and place one over the buttercream.

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