Recipe Card

Summer Strawberry and White Chocolate Cupcakes

These yummy little cakes are perfect for afternoon tea.

Hiding at the centre of each delicate pink cupcake is a white chocolate centre.

Serves 6 people - but you can double or treble the recipe. Now there's a temptation!

Ingredients

Heat the oven to 180°C.

Beat the butter and sugar together.

Carefully add the egg.

Fold in the flour gently.

Add the vanilla extract and the fruit.

Half fill 6 cupcake cases with the mixture, put a square of chocolate on the top and cover with more mixture.

Bake for about 10 minutes until they spring back when pressed and then leave to cool.

Beat the icing sugar and remaining butter together until soft and then add a couple of spoonfuls of the juice from the strawberries.

Melt the remaining chocolate and add it to the icing mixture.

When the cupcakes are cool, ice and finish with pink sprinkles.