Name: Strawberry and white chocolate mini cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 125 gram softened butter; 56 cup caster sugar; 2 eggs; 1 3/4 cup sifted self-raising flour; 1/2 cup milk; 100 gram melted white chocolate; 1 cup plus extra, quartered, to serve strawberries, chopped; Cream chesse topping; 250 gram softened cream cheese; 1/2 cup sifted icing sugar; 2 tablespoon strawberry jam

Ingredients

125 gram softened butter

56 cup caster sugar

2 eggs

1 3/4 cup sifted self-raising flour

1/2 cup milk

100 gram melted white chocolate

1 cup plus extra, quartered, to serve strawberries, chopped

Cream chesse topping

250 gram softened cream cheese

1/2 cup sifted icing sugar

2 tablespoon strawberry jam

Method

Strawberry and white chocolate

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a medium bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition.

3.Fold in flour alternately with milk. Fold chocolate and berries through. Spoon evenly into cases, until two-thirds full.

4.Bake 20-25 minutes, until golden and cooked when tested. Transfer to a wire rack to cool completely.

Cream cheese topping

5.In a medium bowl, using an electric mixer, beat cream cheese and icing sugar together until smooth. Fold in strawberry jam. Transfer to a piping bag with a plain nozzle. Pipe onto cooled cupcakes and decorate with extra strawberries.

Whipped cream can be used instead of cream cheese. To test cakes are cooked, insert a skewer into the centre. If it comes out clean and dry, the cake is cooked.
Note

Women's Weekly Food