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.
