Well I didn’t ruin them,
so here they are…
Not the healthiest beasties in the world,
but I’m told they taste good
(as a sweet treat once in a while).
The recipe is a pretty standard cupcake mix,
to which I added white chocolate chips, fresh raspberries
and a raspberry butter cream icing.
I know raspberry/white choc is not a new concept
but like I said in A wee bit of baking…
my attempt at marshmallow cupcakes did not go well at all!
Here’s what I did:
Pre-heat oven to 180°C,
or an appropriate equivalent for your oven.
Cream 200g butter with 200g caster sugar.
Individually beat in 4 large eggs.
Gently fold in 200g self-raising flour,
100g white chocolate chips
and 200g fresh raspberries.
Try not to damage the raspberries.
Spoon mixture into cupcake cases,
filling each to about two-thirds capacity.
Bake for about 20-25 minutes,
until the tops are golden and a tester knife comes out clean.
I made a pink, raspberry butter cream icing,
by creaming 150g butter with 160g icing sugar,
then mixing in about 6 drops of pink food colouring
and 1.5 tablespoons of raspberry flavouring.
(I followed the instructions on the bottles…)
Allow cakes to cool and decorate as you please!
I used edible pink glitter, white choc flakes and raspberries.
It makes about 18 cupcakes.
They don’t last very long
(due to the fresh fruit… and being yummy).