Indulgent berry and white chocolate cupcakes

My freezer tends to contain a plethora of frozen berries because I decide in a fit of health consciousness that I need to eat more fruit and then I ended up forgetting them or going away so I freeze them with the aim of using them later.

These cupcakes are the perfect way to use some of those frozen berries other than sticking them in a smoothie. The raspberries in the cupcake have a tart quality whilst the cupcakes are topped with an indulgent creamy white chocolate ganache. The secret ingredient is rose water in place of vanilla extract which gives a delicate tone to the sponge.

Ingredients

• 3 tbsp butter
• 3/4 cup golden caster sugar
• 1 egg
• 1 cup self raising flour
• 1 tsp baking powder
• 1 1/2 cups semi skimmed milk
• 2 tsp rose water
• 3/4 cup frozen raspberries/blueberries/strawberries

Ganache

• Packet of white chocolate
• 1 1/2 cups buttermilk

1. Cream the caster sugar and butter together until it is well mixed like this.

2. Stir in the beaten egg into the sugar and butter until glossy

3. Shift in the self raising flour and baking powder. You don't need to add baking powder but it adds an extra fluffiness. And stir until you have a stiff batter. 

4. Separately mix the milk and rose water together and gradually add to the stiff batter until it forms a runny consistency.

5. Stir in the Berries. If the have not defrosted them lightly cover them in flour as this prevents them from sinking to the bottom of the cupcake. If there is some excess juice leftover put this to one side.

6. Divide the batter between 12 cup cake cases and cook for approximately 25 minutes in a preheated oven at 180 oC.

7. Once golden on top and fully cooked (use a fork to poke one of the cupcakes in the middle if the fork comes away clean it is cooked) leave to cool. If you have extra juice to the side pour 1/2 a tsps in the middle of the cupcake for a more intense berry flavour.

8. Melt the white chocolate in the microwave or in a bowl over boiling water. Once melted stir in the buttermilk quickly until thoroughly mixed and thickened. Place in the fridge to cool to thicken further. Before icing the cupcakes stir in sugar strands.

9. Use a knife and swirl the ganache over the top before sprinkling more sugar strands on top and serve.

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Labels: baking , Blueberries , cooking , Cupcakes , indulgent , raspberries , recipe , strawberries , treat , white chocolate