Strawberry and White Chocolate Cupcakes

Ingredients

• 125g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 2 eggs
• 150g (1 cup) self-raising flour
• 90g white chocolate, melted
• 80g (2/3 cup) hazelnut meal
• 185ml (3/4 cup) buttermilk
• 1 x 250g punnet strawberries, washed, hulled
• 300g (2 cups) icing sugar mixture, sifted
• 2-4 tsp milk
• White chocolate shavings, to serve

Method

1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Gently fold the flour into the egg mixture. Fold in the chocolate, hazelnut meal and buttermilk until smooth.
3. Divide among the prepared pans and smooth the surfaces. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto a wire rack to cool completely.
4. Finely chop 4 strawberries and place in a medium bowl. Use a fork to crush. Stir in the icing sugar. Gradually add milk until the icing is spreadable.
5. Spread icing over the cakes. Halve remaining strawberries. Decorate cakes with strawberry and white chocolate shavings.