Berries are so cheap these days that I bought quite a lot of them… 😀
If you have watched Donna Hay’s show you will know that most of her recipes are infact quite fast, fresh and simple. I’ve given a try at her raspberry white chocolate muffins and they are a treat indeed!
The sweetness from the white chocolate and the tartness of the raspberries create an amazing flavor.
Ingredients: I used half of the recipe
2 cups (300g) all-purpose flour
2 tsp baking powder
¾ cup (165g) caster sugar
1 cup (240g) sour cream
1 tsp finely grated lemon rind
⅓ cup (80ml) vegetable oil
1½ cups (225g) frozen raspberries
1 cup (175g) chopped white chocolate
Preheat oven to 180ºC (355ºF). Lightly grease the muffin tins or line it with paper liners.
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients over and mix well until combined.Do not over mix.
Carefully fold in the raspberries and chocolate and spoon into the lined moulds.
Fill the muffin cups about 2/3rd full.
Bake for 40 minutes or until cooked when tested with a skewer. It took me 25 minutes.
Donna Hay’s White Choc Raspberry Muffins
I am a huge fan of Chocolate cake unlike my better half, and he of the white cake unlike me.Much like Lily and Marshall’s olive theory….;)
Nevertheless, I thought it would be better to make cupcakes than an entire cake for my dear hubby as he wanted to take them to his work place.These cupcakes have a rich buttery flavor and a smooth and velvety texture.Very classy topped with a white frosting or a fruity buttercream of your choice.
It makes about 14 cupcakes however I was left with only 8 to frost with white chocolate ganache as they all disappeared from the wire rack……into my hubby’s tummy. 🙂
Makes 14-15 cupcakes
Egg whites from 3 eggs
Full cream milk 150 ml
vanilla extract 1 tsp
all purpose flour 200 g
caster sugar 200 g
Baking powder 1 tsp
Salt a pinch
Unsalted butter 125 g
White chocolate ganache
Heavy cream(30% fat) 125 g
White chocolate 300 g, chopped
Preheat the oven to 180°C. Line muffin tray with cupcake liners.
Whisk egg whites, 3 tbsp extract and vanilla extract in a bowl.
In a separate mixing bowl, combine the dry ingredients and mix well.
Add the butter and remaining milk to the dry ingredients and beat with an electric mixer on low speed until well incorporated.
Increase the speed of the mixture and gradually add the egg white mixture.The resultant batter should be smooth.
With the help of an ice cream scoop, scoop out the batter and fill the cupcake liners until three-quarters full.
Bake for 20 minutes.Remove from the oven and let cupcakes sit in the tray for 5 minutes.
Remove cupcakes from the tray and place on a wire rack to cool completely before frosting.
White Chocolate Ganache:
Heat heavy cream in a saucepan and bring to a slow boil.
Reduce heat and using a whisk, stir in the white chocolate until it melts into the cream.Remove from heat and leave to cool in the pan.
You can chill until needed in a bowl covered with cling wrap.
Assemble the cupcakes :
Spoon the chocolate ganache into a piping bag and and pipe the cupcakes or spread over the top using a spoon.
White Cupcake with White Chocolate Ganache
Refrigerate until ready to serve.