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It’s a Girl Raspberry & White Chocolate Cupcakes
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
Ingredients
165g Stork tub
115g caster sugar
3 eggs, large
1 tsp vanilla extract
165g self raising flour
2 tbsps milk – whole milk
120g raspberries (fresh or frozen)
40g grated white chocolate
70g Meringues, broken
130g white chocolate, melted
Pink sprinkles
Edible gold stars
90ml Elmlea double (whipped)
100g raspberries (fresh)
3 small sheets of edible gold leaf (optional)
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Line a muffin tin with 12 bright pink paper cases.
In a large bowl beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined.
Fold through the raspberries and grated white chocolate.
Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
Transfer to a wire rack and allow to cool completely.
Crumble the meringues into a bowl, breaking up any large pieces. Add the melted white chocolate and stir well.
Top each cupcake with the chocolate meringue mixture to form the nests.
Softly whip the double cream and add a teaspoon to the centre of each nest. Top with the fresh raspberries, sprinkle with the edible gold stars, pink sprinkles and top with a small piece of edible gold leaf.
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
