Tuesday, July 28, 2009
These gourmet cupcakes are the most charming of treats, a little piece of delightfulness to enjoy on your own or share with those that deserve a little. These cupcakes will keep in an airtight container for up to three days and serves 8.
125 gm soft unsalted butter
110 gm (½ cup) caster sugar
80 gm white chocolate, melted
110 gm (¾ cup) plain flour
1 tsp baking powder
250 gm soft unsalted butter
1 cup icing sugar, sifted
150 gm raspberries, puréed and strained
Using an electric mixer, beat the butter and sugar until light and fluffy, add eggs one at a time, beating well after each, then add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line two 6-hole (1/3 cup-capacity) muffin tins with 8 paper cases, then divide mixture among cases and bake at 180C for 20 minutes or until cakes spring back when lightly pressed.
For raspberry frosting, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add raspberry purée and beat until combined. Spread frosting over cupcakes and serve.