Having seen this post a long time ago over at Sweet & Simple Bakes, I'd been thinking for a long time I'd like to try a version using fresh raspberries rather than jam. It went on my must not forget list and stayed there. The We Should Cocoa challenge was the perfect opportunity to remember this and give them a try. More recently, Buttered Crumpet had my mouth watering with her White Chocolate and Raspberry Muffins. However, the recipe I ended up adapting was this one from Cook Sister which had the bright pink icing I was looking for. I've really enjoyed watching The Great British Bake Off but I was so insensed after the cake making round when Paul Hollywood gave the thumbs down to the pink raspberry icing, I was determined to thumb my nose at him and make some myself - sometimes I like gaudy or do I mean girly!
- Melted 125g unsalted butter with 75g white chocolate
- Stirred in 150g vanilla sugar (or use 1 tsp vanilla extract)
- Beat in 2 large eggs
- Sifted in 180g flour (80g wholemeal, 80g white, 20g coconut), 1 tsp baking powder and 1/2 tsp bicarb of soda.
- Stirred in 70g Greek yogurt and 50ml water
- Spooned roughly half of the batter into 12 cupcake cases, placed 2 raspberries in each case then spooned on the rest of the batter.
- Baked at 180C for 22 mins, then left on a rack to cool.
- Heated 100ml double cream to boiling point and poured over 25g chopped white chocolate. Stirred until smooth then left to cool.
- Blended 100g raspberries with 2 level tbsp icing sugar then sieved to remove the seeds - this wasn't as easy as I was expecting and it took a while to push the pulp through with a spoon.
- Whisked the cream until stiff - this also took much longer than I expected.
- Folded in half of the raspberry puree. I left the other half to drizzle on top, then at the last moment doubted my artistic drizzling abilities and used a lone raspberry as decoration instead.