RASPBERRY CUPCAKES WITH WHITE CHOCOLATE
GANACHE
 MISS EMMALOU
INGREDIENTS

Raspberry Cupcakes
1 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups plain flour
2 cups fresh or frozen raspberries
White Chocolate Ganache
340 grams good quality white chocolate
1 1/2 cups heavy cream
INTRODUCTION

Lovely, light, fresh little cakes with rich icing in contrast. They disappear in minutes whenever I've made them. These are nice even without icing, for those of you who aren't keen on too much sugar.
METHOD

1.Preheat the oven to 180 degrees Celsius. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes). Gently melt the butter in a medium heatproof bowl in the microwave. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.
2.Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.
3.Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones.
4.Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack.
5.When muffins are cold, frost with white chocolate ganache. These are best eaten on the day (convenient eh?).
6.Enjoy!
7.Ganache: Place the chocolate and cream in the top of a gently simmering double boiler (or just put one saucepan on top of another, this is what I usually do as I don't own a double boiler). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat. Transfer to a bowl and place in the refrigerator to chill, stirring occasionally, for a few hours until thickened.



REVIEWS

I made these yesterday for a farewell at work - in heart shape moulds with small pink sugar hearts on top. They were delicious and an absolute hit with everyone - Great recipe!!! Thanks!

mjclarke

I made these for my roommate's birthday and everybody was absolutely delighted! I used a little red food coloring in the Ganache (just for a nice rosé-tone) and toped it off with white-chocolate hearts. They looked very cute!

LindiPindi
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