White Chocolate & Raspberry Cupcakes by Lurpak
1. Melt the Lurpak® in a double boiler. When half melted, add the white chocolate and stir until both chocolate and Lurpak® are melted. Check for lumps and remove from the heat.
2. Add the sugar, then the eggs and vanilla essence – mix well. Sift in the baking soda (to prevent lumps), then add the
flour and beat until mixture is smooth. Stir in the water, a little at a time, mixing well between additions until all water has been absorbed into the batter – it will be quite runny.
3. Line a 12-cup muffin tin with paper muffin cups. Pour about 2 tablespoons of batter into each cup. Place 2 fresh raspberries into each cup, then divide the rest of the batter equally among the cups.
4. Bake at 180°C for 20 minutes or until a skewer inserted into the centre comes out clean.
Ingredients
- 113g Lurpak®
- 75g white chocolate
- 150g caster sugar
- 1 tsp vanilla essence
- 2 eggs
- 1 tsp baking soda
- 1½ cups self-raising flour
- 166ml water
- 24 fresh raspberries
-
R. Behling - 16/08/2010 - 5:36pm
I never use baking soda it leaves a dry taste in the mouth.
-
Jan - 25/06/2010 - 4:56pm
OK, I've fallen at the first hurdle - what's a double boiler?
-
Lesley H - 12/06/2010 - 9:38am
i cannot find baking soda - can you tell me where i can find it, or what i can use instead. i can find baking powder or bicarbonate of soda but not baking soda...sorry
Comment on this Recipe: