I immensely enjoy my fortnightly cupcake baking sessions. It has fast come a tradition that every dungeons and dragons game the table be adorned with well dressed sweet treats from my oven.
Each fortnight I aim to push the creative boundary just a little more. So today I put my own little spin on an old favorite. Raspberry and white chocolate!
Now I’ve never been a fan of berry bits or chocolate chips floating around cupcakes, so I decided that the best way to get the flavour combination was to make a raspberry filled cupcake and pipe a thick sweet ganache on top and just use a light fluffy vanilla cake. Well that idea was a stroke of genius, the cupcakes were balanced and morish and the mousse like ganash topped it all off perfectly tying all the flavors together in a soft gooey moment of extreme bliss.
Recently I discovered a passionfruit curd recipe by Donna Hay, I previously have stuffed cupcakes with this creamy buttery goo, and I got to thinking that if I can do this curd with passionfruit, why not with other acidic fruits, orange, lime… pineapple… even berries! Even raspberries? Yes! It was so simple, but the result was amazing, my experiment paid off and the results all came in amazeballs.
Needless to say, these were a hit. . Unfortunatley now I have to top then next fortnight!!