Toffeed raspberry and white chocolate cupcakes
These beautiful cupcakes are delightful for special occasions. The food colour and berry type can also be changed to suit a different colour palate if preferred.
- 1 hr 30 mins cooking
- Makes 24 Item
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Ingredients
Toffeed raspberry and white chocolate cupcakes
- 250 gram butter
- 180 gram white eating chocolate
- 1 3/4 cup caster sugar
- 3/4 cup (180ml) milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cup (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 1/2 cup (180g) frozen raspberries
- 240 gram fresh raspberries
- fresh organic pink rose petals
Frosting
- 2 cup (440g) caster sugar
- 2/3 cup (160ml) water
- 2 egg whites
- pink food colouring
Method
Toffeed raspberry and white chocolate cupcakes
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1Preheat oven to 160°C/325°F. Line two 12-hole (80ml) muffin pans with paper cases.
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2Chop butter. Break chocolate into medium saucepan; add butter, sugar and milk. Stir over low heat until smooth. Transfer mixture to large bowl; cool 15 minutes.
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3Whisk extract and eggs, then sifted flours into chocolate mixture. Divide mixture into paper cases. Divide frozen berries over mixture, pressing down lightly. Bake cakes about 45 minutes. Stand cakes in pans 5 minutes, then turn, topside up, onto wire racks to cool.
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4Meanwhile, make frosting (see recipe below).
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5Spread tops of cakes with frosting; top with fresh berries and rose petals.
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6Bring reserved syrup in saucepan from frosting to the boil; boil, uncovered, without stirring, about 5 minutes or until changed to a caramel colour. Allow bubbles to subside. Drizzle berries with toffee.
Frosting
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7Combine sugar and the water in medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116°C/240°F on a candy thermometer. (Or, when a teaspoon of syrup is dropped into a cup of cold water, it can be rolled into a soft ball.)
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8Just before syrup reaches correct temperature, beat egg whites in small bowl with electric mixer until firm peaks form. When syrup is ready, allow bubbles to subside. Pour syrup into heatproof jug, return half to saucepan; reserve for toffee.
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9With mixer operating on medium speed, pour syrup in jug in a thin, steady stream into egg whites; beat on high speed about 5 minutes or until frosting is thick. Tint frosting pink with food colouring.
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