These are more of a classic and high end cupcake. They are great for tea parties in the summer or even as wedding favours thanks to their fresh and creamy taste. I must say, this was my first attempt at making ganache frosting and I did experience one slight problem, thankfully this was resolved but I will include it in the method in case any of you experience the same problem.
These cupcakes are very pretty looking with a slight pink tone thanks to the raspberries used meaning that these cupcakes can be used as a valentines day treat for your partner.
Give them a go with this recipe!
200g self raising flour
1 punnet of crushed raspberries
50g melted white chocolate
250g white chocolate
235ml double cream
1) Use the all in one method to make the plain sponge however do not beat in the raspberries yet. Once the batter is smooth, gently fold in the raspberries so that some of the colour tints the batter but not so much that there are no whole raspberries.
2) Scoop into cupcake cases and bake in the oven for 15-20 minutes on 180°.
3) while the cakes are in the oven you can start to make the ganache. Break up the chocolate into small pieces in a large bowl.
4) Heat the cream in a saucepan on a medium heat until it just starts to boil. Once the cream starts to boil, remove from the heat and pour onto the chocolate. Whisk the mixture until the chocolate has melted and is smooth and glossy.
5) Allow the ganache to cool. It can be used as it is by pouring it onto the cupcake for a chocolate layer however I whipped the ganache so that it was light and fluffy.
* This is the point where you may experience difficulties. If you intend on whipping the ganache then you need to wait for the ganache to cool completely. The ganache will not whip until it has reached a cream cheese consistency, once this stage has reached then the frosting will whip to a fluffy frosting.
6) Pipe the frosting onto the cupcake and garnish with a little raspberry for a pretty topping.