For my brother's birthday, I decided to bake these raspberry and white chocolate mini cupcakes. I was a little time poor and needed to bake these relatively quickly. These sweet cupcakes are super easy to make and actually quite similar to friands.
250g white chocolate buttons
150g butter, chopped
1 cup self raising flour
1/3 cup caster sugar
1 cup almond meal
48 frozen raspberries
Icing mixture, for dusting
Makes 48 mini cupcakes
Preheat oven to 160 degrees Celcius. Grease mini cupcake tins with spray oil.
Over a double boiler, melt butter and 200g of white chocolate. Stirring until mixture has melted and combined. Take off heat and leave aside to cool.
In a large mixing bowl, combine flour, sugar and almond meal.
Mix in cooled butter/chocolate mixture to the dry ingredients.
Stir in eggs, however adding one at a time.
Roughly chop up the remaining 50g of white chocolate and add to cake batter mixture.
Spoon the mixture into mini cupcake tray, only filling 3/4 of the way up sides.
Place a frozen raspberry in the middle of each cupcake.
Bake in the oven for about 20 minutes or until gold brown and cooked throughout. You can check my inserting a skewer into the centre of a cupcake. The cakes are done with then skewer comes out cleanly.
Remove the cupcakes from the tray and dust with icing mixture.
Serve warm or at room temperature.