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
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