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.