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:
Cupcakes:
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
Icing:
200g Softened butter
400g Icing sugar
Few drops of pink food colouring
Freeze dried raspberries for sprinkling
For the cupcakes
- Preheat the over to 175 degrees celsius & pop some cupcake cases in a cupcake tray
- 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
- Cream the butter and sugar together until soft and add the eggs one at a time whilst mixing
- 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.
- Finally add the milk and mix until all mixed together
- Put all the mix into the cupcake cases and bake for about 30 minutes
for the icing:
- Whilst your cakes are cooling get going on the icing, cream together the sugar and soft butter until nice and creamy
- Add in the drops of food colouring
- 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
Wow they look so pretty and delicious!
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