- 30 min + chilling
- 35 min
- 225g plain flour
- 2 sachets Dr. Oetker Baking Powder
- 115g caster sugar
- 1 egg, beaten
- 115g butter, melted
- 150ml milk
- 1 tsp Queen Vanilla Bean Paste
- 100g white chocolate chips
- 100g milk chocolate
- 50g rice bubbles
- Dr. Oetker Designer Icing White
- 100g strawberry jam
- 10g white chocolate
Preheat oven to 180˚C and line muffin tin with cupcake cases.
Sift flour and Baking Powder into mixing bowl and stir in sugar. Make a well in the centre. In a jug, mix egg, melted butter, milk and Vanilla Bean Paste together. Pour into the well, add chocolate chips and mix together to make a thick batter.
Divide mixture equally between cupcake cases. Bake for 22-25 minutes until risen and golden. Transfer to wire rack to cool.
To decorate, break milk chocolate into pieces and place in heatproof bowl over saucepan of barely simmering water and
leave to melt. Remove from water and stir in rice bubbles. Leave until cool enough to hold together, then form 10 balls and place on board lined with baking paper. Chill for 30 minutes until set.
Meanwhile, pipe tops of cupcakes with Designer Icing using writing nozzle to make strings to resemble spaghetti. Put jam in a small bowl and mix with teaspoon to soften – add a little water if
necessary. Grate white chocolate using a fine cheese grater.
Place a crispy chocolate ball on top of each cupcake and then spoon over a little jam. Sprinkle with grated white chocolate.