Thursday, January 13, 2011

Strawberry and White Chocolate Cupcakes

60g butter, at room temperature
1/2 cup (115g) caster sugar
2 eggs
1 cup (250ml) milk
1 tsp vanilla extract
2 1/2 cups (375g) self-raising flour, sifted
250g (1 punnet) strawberries, washed, hulled, roughly chopped
1/2 cup (95g) white choc bits

  1. Preheat oven to 180°C. Line 16 x 1/3 muffin pans with paper cases. 
  2. Beat the butter and sugar until pale and creamy. 
  3. Beat in the eggs, milk and vanilla. 
  4. Use a large metal spoon to fold in the flour until just combined. 
  5. Gently stir in the strawberries and white choc bits. 
  6. Spoon the mixture into the cases and bake for 15 - 20 minutes until golden.

Original recipe found on apparentlyjessy

NOTE:  The Raspberry and Chocolate Cupcakes were made from this recipe, just exchanging the strawberries with frozen raspberries and the white chocolate was dark chocolate

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