Tuesday, 2 April 2013

It being Easter and my sisters birthday I thought I'd make these tasty treats for everyone and although they might be a little more long winded than normal cupcakes they are totally worth it, I pretty much scoffed the lot myself. Here's what you will be needing:

300g frozen raspberries
2 bars of white chocolate
2 Tablespoons lemon juice
30g unsalted softened butter 
120g sugar
2 large eggs
200g all purpose flour
1 teaspoon baking powder
1 teaspoon salt
60ml milk

200g Softened butter
400g Icing sugar
 Few drops of pink food colouring
Freeze dried raspberries for sprinkling

For the cupcakes
  1. Preheat the over to 175 degrees celsius & pop some cupcake cases in a cupcake tray
  2. Cook the raspberries on a medium heat until they're melted and gooey, then reduce the heat and add the chocolate bit by bit stirring in until it's all melted then add the lemon juice
  3. Cream the butter and sugar together until soft and add the eggs one at a time whilst mixing
  4. Add the raspberry and melted chocolate mixture to the mixing bowl and mix well for a couple of minutes, then add the flour, salt and baking powder, and mix gently for another 2 minutes.
  5. Finally add the milk and mix until all mixed together
  6. Put all the mix into the cupcake cases and bake for about 30 minutes

for the icing:
  1. Whilst your cakes are cooling get going on the icing, cream together the sugar and soft butter until nice and creamy
  2. Add in the drops of food colouring 
  3. If you want to be fancy put into a piping bag to make nice swirls 

And voila! Don't they look so pretty! They have this really pretty milky pink colour to them on the inside too and such a creamy texture, so yummy. Will you be giving these a go? They're totally worth it.

Emma x

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