Strawberries and Cream Cupcakes

• 1 23 cups self raising flour
• 23 cup milk
• 13 cup sugar
• 2 medium eggs
• 125 g butter
• 3 drops of imitation strawberry essence
• red food coloring
• 100 g white chocolate
• 14 cup cream

1. pre-heat oven to 180 degrees celcius
2. melt butter over low heat until almost all of the butter is melted.
3. take off heat.
4. the rest of the butter should melt in radiant heat.
5. cool for 1 min
6. whisk eggs and milk in a medium bowl until well combined and slightly frothy.
7. add butter and whisk well.
8. combine flour and sugar in a large bowl.
9. make a well in the centre.
10. pour in egg mixture.
11. stir until well combined and smooth.
12. add food dye and strawberry essence.
13. mix well.
14. pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
15. whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream.
16. stir until melted, smooth and combined.
17. put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
18. this should allow enough time to cook cupcakes and take them out of the oven to cool.
19. pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
20. relax and enjoy!

flour, milk, sugar, eggs, butter, strawberry, red food coloring, white chocolate, cream

Taken from www.food.com/recipe/strawberries-and-cream-cupcakes-297991 (may not work)