These cupcakes are actually plan B. Plan A was to make profiteroles that would be stuffed full to busting point with raspberry studded whipped cream and then topped with a white chocolate ganache. Alas, my profiterole baking attempts failed miserably. So, feeling quite dejected, I decided to stick with what I know best - cupcakes! (Technically speaking it is still National Cupcake Week you know).
I was going to go for my 'bog standard' Raspberry and White Chocolate Cupcakes, but then I decided that this would not be in the spirit of the challenge! The boat needed to be pushed out and (in my humble opinion) horizon's should be widened in a challenge, not viewed from the shore! I turned to Cookie Girl's 'Eat Me' book and I'm so pleased I did. These cupcakes are the bees knees - when I get my pipe-dream- cafe-type-establishment up and running these little gems will be on the menu for sure!
White Chocolate and Raspberry Cupcakes
140g plain flour
1 tsp baking powder
110g unsalted butter, room temp
110g light brown sugar
2 eggs
1 tsp vanilla extract
120ml milk
110g raspberries
For the Filling
140g good quality white chocolate
60ml double cream
For the Icing
1 quantity buttercream (milk omitted)
1 small handful raspberries
Preheat the oven to 180C. Line a 12 hole non stick muffin tin with paper cases.
Sift the flour and baking powder into a bowl and set aside.
Beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Begin to add the flour, alternating with the milk, until all is mixed in. Finally fold in the raspberries.
Spoon the mixture into the paper cases so that they are three quarters full. Bake the cakes in the centre of the preheated oven for about 20 mins. Check with a skewer - if the cakes are cooked, the skewer should come out clean. Remove from the oven and place the cakes on a wire rack to cool.
To make the filling, melt the chocolate in a bowl set over a saucepan of simmering water or place in a microwave oven for 1 min. If you use a microwave, stir the chocolate every 20 seconds so it doesn't burn. Once the chocolate has melted, stir in the cream and leave to cool slightly.
To make the icing, follow the instructions and instead of using milk to slacken the mixture, gently fold through a few raspberries. Aim for a ripple rather than a completely mixed icing.
Remove a section from the centre of each cake with an apple corer or a small knife (I used a melon baller with great success), taking care not to go all the way through to the bottom. Fill the cavity with the white chocolate filling. Using a piping bag, add the raspberry icing in swirls, working from the outside in. Decorate with raspberries or sprinkles or make some fondant flowers like I have.
Makes 12
Adapted from Eat Me
I wasn't sure if I was supposed to pop their little 'hats' back on once I had placed the filling in the centers, I think next time I'll leave them off so as there is more distinction between the cupcake, the filling and the icing. Also, I think I'd add a bit of framboise to the chocolate truffle center, just to give it that bit of grown up appeal and extra 'wow'! I think the icing is a touch on the sweet side too, I'd maybe plump for the white chocolate frosting ... maybe .... ?
Anyhoo, to see all the scrumptious chocolate and raspberry combo's for the first ever We Should Cocoa just head back here on the 26th ;0)
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