For the cupcakes:

• Cake Angels Strawberry & Cream Flavoured Sponge Mix
• 3 large eggs
• 3 tbsp vegetable oil
• 200ml water
• 100g white chocolate chips

For the white chocolate strawberries:

• 12 fresh strawberries
• 50g white chocolate, chopped

For the jam filling:

• 12 tsps strawberry jam

For the whipped cream:

• 150ml double cream
• 1 tsp vanilla extract

Making the cupcakes:

1. Preheat the oven to 160°C (fan). Line a cupcake tray with 12 cases.
2. Empty the cake mix into a mixing bowl and add the eggs, oil and water. Mix with a whisk to make a smooth creamy batter.
   
3. Divide evenly between the cupcake cases and sprinkle a handful of white chocolate chips into each case.
4. Bake for 20 minutes until risen and pale golden on top.
   
5. Remove from the oven and leave to cool completely on a wire rack.

Making the white chocolate strawberries:

1. Line a baking tray with greaseproof paper and place the strawberries on top.
2. Melt the white chocolate in the microwave in 30-second blasts, stirring after each, until smooth.
3. Drizzle the white chocolate over the strawberries.
4. Set aside to let the chocolate harden.

Meanwhile, fill the cupcakes and whip the cream:

1. Use a teaspoon to scoop out the middle of each cupcake, making a hole in the middle.
2. Fill each hole with a heaped teaspoon of strawberry jam.
3. Using a handheld mixer, whisk the double cream and vanilla extract on high speed until thick and pillowy (this will take about 5 minutes).

Decorate the cupcakes:

1. Spoon the whipped cream on top of the cupcakes.
2. Finish by placing a white chocolate strawberry on top.

​Serve and enjoy!

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