Seriously, this are little bites of delight. The secret ingredient – white chocolate! Not only are there chunks of the stuff in the cupcakes, but I also top them with a white chocolate ganche. This make about 2 dozen mini cupcakes – they were the party favourite today (Chloe’s shower) – and will definitely be made again.
Raspberry and white chocolate cupcakes
1/4 c. butter, softened
1/4 c. brown sugar
1/4 c. self-rising flour
1 tbsp milk
1/4 c. white chocolate disks, roughly chopped
Preheat your oven to 375 F and line your mini cupcake pan with paper liners.
In a large bowl – beat the butter, adding the sugar once its creamed to make a fluffy mixture. Add the egg, flour and milk to create a smooth batter. Fold the chocolate into the batter.
Divide the batter evenly between your paper liners and bake in the oven for about 15 minutes. Remove from heat and cool on a wire rack.
White chocolate ganache
1 c. heavy cream
2 tbsp butter
1 c. white chocolate disks, roughly chopped
In a small saucepan over medium heat, bring the cream and butter to a boil. Remove from heat and pour the hot cream over the chopped chocolate. Let stand for a minute so that the chocolate has a chance to melt a little – then stir well. You want to incorporate the cream and the chocolate really well.
For this recipe, chill the ganache in the fridge for a bit before using it so that it’s a little thicker.
Once it reaches that point, spoon some on each cupcake. Top each on with an individual raspberry.
A taste of summer… actually, all 3 of these recipes seem to taste of summer – so enjoy eating these while all the berries are fresh!
Now – what am I going to make once the baby is born??? ;0)