OK, so this isn’t the most Christmasy recipe out there, but it is too good not to share. So for something a little different at this time of ear, try these scrummy looking white choc and raspberry cupcakes…
150g butter, at room temperature
170g caster sugar
150g white chocolate, melted, cooled slightly
110g self-raising flour
110g plain flour
150g fresh raspberries
Fresh raspberries, extra, to serve
White Chocolate Frosting
200g white chocolate, finely chopped
120ml thickened cream
100g butter, chopped
- Preheat oven to 180C. Line a 12 hole cupcake tray with paper cases.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Combine the flours and fold into the mixture with milk until smooth.
- Gently fold in the raspberries until just combined.
- Divide the mixture among the cases and smooth the surfaces. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack.
- To make the white chocolate frosting: Place white chocolate and cream in a microwave-safe bowl. Microwave on high (800 watts/100 per cent), stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable.
- Use an electric beater to beat the frosting in a bowl until pale and creamy. Spoon the icing into a piping bag fitted with a 1cm fluted nozzle. Pipe on to the cupcakes. Top with the extra raspberries.
Thanks to Taste.com for this one. 🙂
Many thanks to The Guardian Online for this delicious sounding recipe, an absolute classic.
115g dark chocolate
175g soft dark brown sugar
2 eggs (separated)
185g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
Pinch of salt
1 tsp vanilla extract
Dark chocolate (to decorate)
1 tsp vanilla extract
500g icing sugar
- Preheat the oven to 190C / gas mark 5. Line a 12-hole muffin tray with muffin cases.
- Melt the chocolate in a bowl over a pan of simmering water, or in the microwave.
- Cream the butter and sugar together until pale and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat again.
- Sift together the flour, baking powder, bicarbonate of soda and salt. Measure the milk into a jug and stir in the vanilla extract. Alternatively add the flour and the milk to the main mixture, beating well.
- In a clean bowl whisk the egg whites until stiff peaks have formed. Then carefully fold this into the main batter.
- Spoon the batter evenly into the muffin cases to two-thirds full. Bake in the centre of the oven for about 25 minutes, until raised and golden.
- Once cool, ice with vanilla buttercream (recipe below) and decorate with shavings of chocolate.
- For the frosting: Beat together the butter, milk and vanilla extract, and half the icing sugar.
- Gradually add the remaining icing sugar and beat to a smooth buttercream.
- Keep any unused icing in an airtight container at room temperature for 3-4 days.
Ingredients (serves 12)
225g caster sugar
115g self-raising flour
115g plain flour
115g cocoa powder
White chocolate custard
2 tablespoons custard powder
1 tablespoon cornflour
1 tablespoon caster sugar
410ml cups milk
1 teaspoon vanilla extract
90g block white chocolate, chopped
Milk and white chocolate mini eggs, to decorate
150g dark chocolate, chopped
1/4 cup thickened cream
- Make custard: Combine custard powder, cornflour and sugar in a saucepan over medium heat. Add 2 tablespoons milk. Stir until smooth. Gradually stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until custard boils and thickens (custard will coat the back of a spoon). Remove from heat. Stir in vanilla and chocolate until smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside to cool to room temperature. Refrigerate for 2 hours.
- Meanwhile, preheat oven to 170°C/150°C fan-forced. Grease two 6cm-deep, 20cm (base) round springform cake pans. Line bases with baking paper.
- Using an electric mixer, beat eggs until thick and creamy (about 8 to 10 minutes). Gradually add sugar, 1 tablespoon at a time, beating to dissolve. Meanwhile, triple-sift flours and cocoa powder. Fold into egg mixture until just combined. Divide between prepared pans.
- Bake for 18 to 20 minutes, swapping halfway through cooking, or until cakes spring back when touched in centre. Turn, top side up, onto wire racks lined with baking paper to cool completely.
- Line base and side of 1 springform pan with plastic wrap. Place 1 cake in prepared pan. Spoon over custard. Top with remaining cake. Cover. Refrigerate for 4 hours or until custard has set.
- Make ganache; Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high for 30 seconds to 1 minute, stirring with a metal spoon, or until smooth. Refrigerate for 10 minutes or until thick and spreadable. Remove cake from pan. Transfer to a plate. Spread with ganache. Stand for 5 minutes. Top with eggs. Set aside for 15 minutes to set.
This looks so yummy, so enjoy!
Recipe from: http://bit.ly/n6M1dW