Decadent Strawberry and White Chocolate Cupcakes – a delicious recipe with flour, margarine, sugar, eggs, milk, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
54890
kcal
Calories
3105
g
Fat
6051
g
Carbs
510
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces self raising flour, 2 ounces margarine, 2 ounces caster sugar, 2 medium eggs, and more.
Yes, Decadent Strawberry and White Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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