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.

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This recipe will make approximately 10 fairy cakes. Just double or triple the ingredients if you need to make lots

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You'll need pretty fairy cake cases and a 12 hole bun tin

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Heat the oven to 170c/325f/gas 3

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ingredients for the cakes

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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

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Ingredients for the decoration

3oz/75gms white chocolate 

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Method

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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

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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.

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Hope you enjoy them as much as we did