Decadent Strawberry And Chocolate Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 6 ounces self raising flour
• 2 ounces margarine
• 2 ounces caster sugar
• 2 medium eggs
• 5 tablespoons milk
• 5 ounces strawberries, conserve
• 400 -500 g chocolate (2 large bars)
• 1 (3 ounce) package pink icing (tube)

Recipe

• 1 heat oven to 180c. place 18 paper cases into bun / cupcake tray(s).
• 2 beat sugar and margarine until light and creamy. whisk in the eggs and milk. sift in the flour a little at a time.
• 3 break one bar of chocolate in half and put the rest to one side. chop the 1/2 bar of choc into chunks - not too small! gently stir in the conserve, just enough to make a marbled effect.
• 4 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. leave to stand for a few minutes then cool on a wire rack.
• 5 once cooled, cover the cupcakes with the remaining chocolate. break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water. coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design.