150g Cooking Chocolate
250g digestive biscuits
100g golden caster sugar
397g Can of condensed milk
12 Good Natured Strawberry’s
300ml whipping cream
12 paper muffin cases
Muffin tray to set them in.
Place 12 muffin cases into a muffin pan.
Place the biscuit into a food processor and turn them to crumbs and set aside.
Melt the chocolate in a heat prof bowl over some simmering water,when melted remove from the pan and mix in biscuit crumbs.
Spoon the chocolate crumbs into the 12 paper cases and push down with the back of a spoon.
Leave to cool.then when cold place in the fridge to set.
For the caramel:
Melt the butter and sugar saucepan over a low heat keep stirring until the sugar has all dissolved.
Add the condensed milk and bring to boil for about 2 minutes.
Keep stirring all the time for a thick caramel .remove from the heat and stir until cooled.
Remove the muffin tin from the fridge before the caramel starts to set spoon into the cupcake cases.
Leave to cool then place into a fridge to set for a few hours or over night.
Once set whip the cream and place onto each cupcake
Slice each strawberry and place on the cream. Remove from the paper case to serve…