Ingredients
- 2eggs
- 250 mlsugar
- 280 mlflour
- 5 mlbaking powder
- Pinchsalt
- 125 mlmilk
- 100 mloil
- 5 mlStaffords Vanilla Extract
- 100 mlStaffords White Choc Disks, chopped
- 200 mlStaffords White Choc Disks (for the filling and icing)
- 50 mlcream (for the filling and icing)
- 10raspberries (for the coulis)
- 15 mlcastor sugar (for the coulis)
- To decorateextra raspberries
Made with Staffords
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Method
Heat the oven to 180°C. Beat the eggs and sugar together until light and fluffy.
Add the flour, baking powder and salt, then add the milk, oil and vanilla essence. Mix until just combined, then fold in the chopped chocolate.
Pour the batter into a lined muffin tray. Bake for 12 to 15 minutes, or until cooked through and golden.
Once the cupcakes are cool, use a cupcake corer or sharp knife to remove the centre of each cupcake. Cut off the crust and keep it for later.
Heat the cream in a small pot until hot but not boiling. Remove from the heat, add the chocolate and allow it to melt gently into the cream. Cool until slightly firm.
Mash the raspberries with a fork and add the castor sugar. Place a teaspoon of berry coulis into each cupcake and top with a teaspoon of the white chocolate ganache.
Replace the saved tops on the cupcakes. Use the remaining ganache as icing and top each with a fresh raspberry.
