Clover Strawberry and White Chocolate Cupcakes
 
Recipe: Jackie Cameron
Makes: 16 cupcakes
Preparation: 15 minutes
Cooking: 25 minutes
 
INGREDIENTS

200 ml water
120 g white sugar
350 g fresh strawberries, halved or quartered
275 g self-raising flour
150 g castor sugar
110 g white chocolate, roughly chopped
1 whole egg, lightly beaten
185 ml full-cream milk
130 g Clover Classic Spread, melted 
1 tsp vanilla extract
20 g icing sugar, for dusting
 
METHOD

Preheat the oven to 180 °C. Line muffin pans with 16 cupcake paper cups.
In a small saucepan, bring the water and white sugar to the boil, stirring until the sugar crystals dissolve.
Add 250 g of the strawberries and cook for 5 minutes, until they are soft and plump. Drain off any excess liquid and set the strawberries aside.
Sift the flour and castor sugar together. Add the white chocolate pieces and stir through.
Make a well in the centre of the four. Add the egg, milk, melted Classic spread and vanilla and combine well, taking care not to overmix.
Carefully fold in the remaining 100 g fresh strawberries.
Divide the mixture between the paper cups. Spoon the cooked strawberries in the centre of each cup. Dust with the icing sugar.
Bake for about 25 minutes or until cooked.
Remove the cupcakes carefully from the muffin pans and place on a wire rack to cool.