Raspberry Celebration Cupcakes with White Chocolate Ganache Frosting

Raspberry Celebration Cupcakes with White Chocolate Ganache Frosting

If somebody ever asked Pine Tree State what I miss most regarding summer, my answer would be the daylight and BERRIES! With the evenings obtaining colder and darkness setting in by middle afternoon, i'm nearly able to retreat into a dormant mode. whereas Summer is obscurity close to and tiny that I will do regarding daylight, there's technology and there are Berries. If not contemporary, then frozen!

As much as i like the colorful very little jewels of delectability, I actually have forever shied removed from temperature reduction them or shopping for frozen pre-packs. there's positively a freshness that seasonal berries would contribute however I complete there is heaps which will be through with frozen ones. staring at the costs of contemporary raspberries at now of the year, I finally convinced myself to urge a frozen pack. And since then, I actually have been reading au fait the way to freeze berries throughout season. shopping for fruits in bulk throughout season and conserving them isn't solely an excellent manner of saving cash however permits you to fancy your favorite fruits all year-long. Honestly, with no matter I actually have browse, it's an easy method with no fancy instrumentation.

Ingredients

Raspberry Cupcakes (cupcakes adapted from Coles recipes)

• 100 g Butter, at room temperature, chopped
• 1/2 cup Caster Sugar
• 1 tsp Vanilla Essence
• 2 Eggs
• 1 cup Self-raising Flour (or 1 cup all-purpose flour plus 1 tsp baking powder)
• 1/3 cup Milk
• 1 cup Frozen Raspberries, thawed

White Chocolate Ganache Frosting

• 200 g white chocolate, finely chopped
• 1/2 cup thickened cream
• 100 g butter, chopped

Raspberry Sauce

• Makes about 3/4 cup
• 250 g frozen Raspberries
• 2 tbsp Castor sugar
• 1 tsp lemon juice (optional)

Instructions

Raspberry Cupcakes

1. Preheat oven to 170°C or 150°C fan forced and line 10 medium muffin tins with paper cases. Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.
2. Fold in half the flour, then all the milk, then remaining flour, until just combined. Fold through raspberries. Spoon into prepared cases. Bake for 20 mins, or until the cakes are springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.
3. To serve, pipe swirls with white chocolate frosting (recipe below) or spoon frosting over cupcakes. drizzle with raspberry sauce (recipe below)

White Chocolate Ganache Frosting

1. Place white chocolate and cream in a microwave-safe bowl. Microwave on high, stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable. Pipe onto cooled cupcakes.

Raspberry Sauce

1. Place frozen Raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes or it takes a thick syrupy consistency. Using a metal spoon, crush Raspberries until pureed.
2. Remove from heat and set aside to cool. (If you do not like the seeds, strain the mixture once pureed)

Based on the recipe from HERE