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1
pre-heat oven to 180 degrees celcius
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2
melt butter over low heat until almost all of the butter is melted.
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3
take off heat.
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4
the rest of the butter should melt in radiant heat.
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5
cool for 1 min
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6
whisk eggs and milk in a medium bowl until well combined and slightly frothy.
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7
add butter and whisk well.
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8
combine flour and sugar in a large bowl.
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9
make a well in the centre.
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10
pour in egg mixture.
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11
stir until well combined and smooth.
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12
add food dye and strawberry essence.
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13
mix well.
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14
pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
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15
whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream.
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16
stir until melted, smooth and combined.
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17
put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
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18
this should allow enough time to cook cupcakes and take them out of the oven to cool.
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19
pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
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20
relax and enjoy!
