Secret Strawberry Cupcake

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

Put the sugar, flour, baking powder and cornflour into a food processor. Pulse until evenly mixed.

Add the butter and eggs and process briefly until blended. Alternatively, beat the butter and sugar until smooth, then beat in the eggs, one by one, and then add the remaining ingredients and beat.

Spoon about 1 tablespoon of the mixture into the tins. Stand the strawberry halves vertically with the bottom of the strawberry pointing down into the mixture.

Spoon more plain mixture on either side of the strawberries, making sure that the mixture reaches roughly halfway up the tins, high enough to support the strawberries (the mixture will rise) then more mixture over the top of the strawberries.

Bake for about 25 minutes until risen and golden. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.