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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	6	ounces		151.3	0.0	33.66	0.85
margarine	2	ounces		407.6657	0.5103	0.5103	45.6427
caster sugar	2	ounces		151.3	0.0	33.66	0.85
egg	2			125.84	0.6336	11.0528	8.3688
milk	5	tablespoons		45.75	3.585	2.3625	2.4525
strawberry	5	ounces		45.3592	10.8862	0.9497	0.4252
white chocolate	400 -500			0.0	0.0	0.0	0.0
pink icing	1	package		151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.