Need a recipe for a decadent cake? Try this quick raspberry and white chocolate cupcakes recipe for a delicious baked treat today. Stork – love to bake.
Sift all dry ingredients together.
Separate eggs so that egg whites are in a separate bowl. Beat egg whites with electric mixer until stiff (where you can hold the bowl upside down without the whites running out). Set aside.
Melt the Stork Bake and mix remainder of the wet ingredients in with the dry ingredients. Once it is mixed fold the mixture slowly in to the stiff egg whites. Do not over mix.
Bake at 180°C for approximately 15 - 18mins.
Melt 500g white chocolate in a bowl until just soft. Set aside to cool but still be melted. Add 250g of Stork Bake and mix with mixer.
Once the cupcakes are cooled, spread the White Chocolate Ganache on the cupcakes.
Put 500g of Stork Bake and 1kg of icing sugar into a mixer and beat until mixed. Add 400g of fresh raspberries and mix in.
Pipe the buttercream onto cupcakes and decorate. (No need to liquidise the raspberries, just make sure you beat untill well mixed and also use a wider nozzle to pipe with.)