So I just finished off a 21 days of prayer and fasting with my church. I was fasting a few things and one of them was sugar. I didn’t think it was too hard at first till I realised sugar was in everything. It was in my potato chips, peanut butter, soy chips, cereal, etc. you get the picture.
Not being able to have sugar also meant I was not able to have cake, or bake, because I often don’t follow recipes and hence need to be able to adjust the flavour by tasting.
Since I have finished the fast I have baked a few things, though they seem to escape me, but somehow I have had a few problems with them. I forgot to put sugar in my sticky date cupcakes. I forgot to buy some of the ingredients for my butterscotch icing. 21 days is all it takes for me to get rusty I guess. Anyway, I finally made something good today!
Raspberry and White Chocolate Cupcakes with a Raspberry Whipped Cream. I’ll be honest with you, I love fruit in my sweets. Blueberry muffins, love them. Apple Custard Pastry Slices, best thing ever. Mango Sponge cake, heaven. Lemon Tart, make a good one and I will be your friend forever. So when I heard the combination of raspberry and white chocolate in passing from someone in church the other day, I thought, ooooh, sounds exciting.
I usually bake whenever I feel like it, but this time I actually had an occasion to do it for. My sister’s 20th birthday is this Sunday and I thought it would be a great to have something sweet and yummy for our dinner party. Also, as I am doing Planetshakers Internship at the moment I have made tonnes of new friends and it is one of my new friends Stephany’s birthday. She is really the sweetest person ever so I wanted to do something for her too.
These turned out really well. The sweetness of the white chocolate really complemented the raspberry. The cupcake was moist and now all I needed was a good icing to go with it, although honestly, this cupcake could just stand alone.
I tried out a raspberry buttercream first, but my three taste testers (my sister Sophie, cousin Rebecca and friend Joyce) and I decided that it was too heavy and creamy. I don’t know why I always try buttercream. Maybe because in baking circles it is always raved about, but I personally don’t fancy it. It is too heavy and well, buttery. So I chucked out the raspberry buttercream and did a raspberry whipped cream icing instead, perfect. So yes, my belly is happy and I hope the birthday girls will be too.
I guess people usually share recipes when they post about food don’t they. Well it is too good not to share, I hope you enjoy them. (:
White chocolate and Raspberry Cupcakes (makes 14-16 cupcakes)
1 Cup Cream
1 Cup Caster Sugar
2 Eggs (lightly beaten)
1.5 Cups Self Raising Flour
1 Teaspoon Vanilla Essence
250g White Baking Chocolate
- Firstly, measure and mix your Cream and Sugar until combined.
- Add in your lightly beaten Eggs into the mixture until combined.
- Add vanilla essence and mix.
- Add self raising flour to the wet mixture until smooth.
- Chop up your white baking chocolate into small chunks and mix them in.
- Add your raspberries and mix gently until it is evenly distributed.
- Preheat your oven to 170C and pour your mixture into your prepared muffin/cupcake baking tray. Grease or prepare cupcake liners to ensure they don’t stick. Bake for 17-20 mins till springy to the touch
- Remove from tray and put on rack to cool.
Raspberry Whipped Cream Frosting
1 cup raspberries250ml Cream
1/2 – 3/4 icing sugar
- Puree raspberries in food processor till smooth.
- Whip your cream and sugar in a big bowl till there are stiff peaks. Depending on how sweet you like your icing, you can adjust accordingly.
- Fold in the pureed raspberries into the cream mix and the pipe onto completely cooled cupcakes.
The result is a truly delicious and light cupcake that isn’t too sweet and heavy after two bites. I will definitely make this again and take some better photos. Night lighting is horrible for pictures.
Till I write/bake/cook something worthy sharing again.