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.
Ingredients:
250g white
chocolate buttons
150g
butter, chopped
1 cup self
raising flour
1/3 cup
caster sugar
1 cup
almond meal
3 eggs
48 frozen
raspberries
Icing mixture, for dusting
Makes 48 mini cupcakes
Method:
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.
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