La Différence

La Différence
A passion for food

Wednesday, 20 August 2014

Raspberry & White Chocolate Fairy Cakes

Raspberry & White Chocolate Fairy Cakes


Raspberries and White Chocolate are such a great combination. These little fairy cakes are so simple to make, hardly any mixing just add the dry & wet ingredients together and baking for around 20 minutes. A quick decoration with some melted chocolate and they're ready to serve.
>
This recipe will make approximately 10 fairy cakes. Just double or triple the ingredients if you need to make lots
>
You'll need pretty fairy cake cases and a 12 hole bun tin
>
Heat the oven to 170c/325f/gas 3
>
ingredients for the cakes
>
150gms/5oz fresh raspberries.
150g/5oz plain flour
½tsp Baking Powder
75gms/3oz caster (superfine) sugar
75gms/3oz unsalted butter
125g/5oz white chocolate chopped and split.  2/3rds will be melted and one third left to add to the cake batter
2 eggs beaten
½tsp vanilla extract or vanilla bean paste
>
Ingredients for the decoration
3oz/75gms white chocolate 
>
Method
>
add the butter & sugar into a  saucepan and gently melt it, then add 3/4s of the white chocolate and stir until it disolves, remove from the heat
Meanwhile sieve together the flour & baking powder into a large bowl, add the rest of the chopped chocolate
Add the eggs and the vanilla into the slightly cooled butter & chocolate 
Reserve 10 whole raspberries for decoration and chop the rest in half, add to the flour etc
Now pour in all the wet ingredients to the flour bowl , mix lightly until combined
Spoon equally into the paper cases in the bun tray
Bake in the centre of the oven for around 15-20 minutes. They should be firm to the touch and a light golden colour.
Cool on a wire rack.
When completely cold you are ready to decorate 
Melt the chocolate for the decoration in a bowl over a simmering pan of water, keep a keen eye on it or it will thicken & separate if over heated.
When melted leave to cool slightly then using a teaspoon drizzle the chocolate over the buns.
Top with a whole raspberry and your ready to serve
I had a little extra chocolate so I actually covered a few buns completely and smoothed the chocolate out with a palette knife then added the raspberry
>
if you're lucky enough not to eat them all in one sitting these should last a couple of days in an airtight box in the fridge.
>
Hope you enjoy them as much as we did






2 comments:

  1. Nom, nom, nom looks delicious. I agree the white chocolate and raspberry are a fab combinations x

    ReplyDelete
    Replies
    1. aww thanks Charlene, great to see you honey ♥

      Delete

I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥