Strawberry and Lemon Munchkins

Strawberry and Lemon Munchkins
Recipe by

These little individual cluster cakes are made with melted white chocolate and Jordans Strawberry Crispy Oat Clusters, then they are simply topped with a yummy mixture of lemony mascarpone cheese and fresh strawberries. A perfect treat for Mum this Mothers day, and they are so simple to make, your little munchkins can help too!

Preparation time
10 mins
Cooking time
20 mins
Skill level


  1. Melt the chocolate in a large heatproof bowl, positioned over a saucepan of simmering water (adults to supervise).
  2. Remove from the heat and stir in the Jordans Clusters, breaking up any large clusters with a spoon or fingers (Kids will like this bit) Make sure all the cereal is coated with chocolate.
  3. Spoon the mixture into 2 bun tins to make 15 cakes, levelling the tops with the back of a spoon.
  4. Chill the cakes in the fridge for about 25-30 mins, until set.
  5. Meanwhile, mix together the mascarpone cheese, lemon curd and lemon zest. Fit a piping bag with a star-shaped nozzle and spoon in the mixture. Keep chilled.
  6. Use a knife to ease the set chocolate cakes from the bun tins. Pipe a star of lemon mixture on top of each one, and finish off with a half a strawberry.

Cook's tips:

  • Line the bun tins with paper cake cases if you like, especially if you need to transport the munchkins to a party or picnic.
  • You don't have to pipe the lemony mixture - just use a teaspoon to place a nice sized dollop on each munchkin.
  • You can also use Jordans Clusters with Raspberries if you prefer, just top each munchkin with a fresh Raspberry instead.


  • 200g (7oz) Jordans Strawberry Crispy Oat Clusters
  • 200g (7oz) White chocolate, broken into pieces
  • 250g tub of Mascarpone cheese
  • 3 tablespoons Lemon curd
  • 1 Small Lemon - zest finely grated
  • 200g (7oz) Strawberries, halved

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