Decadent Strawberry and White Chocolate Cupcakes

1. 1

   Heat oven to 180c.

2. 2

   Place 18 paper cases into bun / cupcake tray(s).

3. 3

   Beat sugar and margarine until light and creamy.

4. 4

   Whisk in the eggs and milk.

5. 5

   Sift in the flour a little at a time.

6. 6

   Break one bar of chocolate in half and put the rest to one side.

7. 7

   Chop the 1/2 bar of choc into chunks - not too small!

8. 8

   Gently stir in the conserve, just enough to make a marbled effect.

9. 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. 10

    Leave to stand for a few minutes then cool on a wire rack.

11. 11

    Once cooled, cover the cupcakes with the remaining chocolate.

12. 12

    Break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water.

13. 13

    Coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design.

* Per serving · 4 servings · Values may vary.