1. pre-heat fanforced oven to 180 degrees celcius. 2. whisk eggs and milk in a medium bowl until well combined and slightly frothy. add oil and whisk well. 3. combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth. 4. add food dye and strawberry essence. mix well. 5. pour batter into 12 hole mini muffin tin and bake for 8-10 minutes or until light golden colour, should just spring back when you touch them. 6. whilst mini cupcakes are cooking place white chocolate and milk in microwave safe dish and heat for 30 seconds, heating in 10 second intervals until just melted -- stir until smooth and combined. 7. allow cupcakes to cool before icing them. 8. spread 1/2 tsp white chocolate over cooled cupcakes and leave to set. ---------------------------------------------------------------------------
Nutrition
Ingredients
