Area 2 cupcakes

9 Jul

A gift to Area 2 from Evolution Bakery!

Raspberry & White Chocolate Cupcakes with Lemon, Cream Cheese Icing

  • 125g soft unsalted butter
  • 150g caster sugar
  • 300g SR Flour
  • 1 large egg
  • 200g raspberries
  • seeds of a vanilla pod
  • 200g white chocolate crushed into small rough chunks
  • 250ml butter milk
  • 2tbsp raspberry vinegar
  • pinch of salt

ICING

  • 50g soft unsalted butter
  • 50g cream cheese
  • 2 tbsp lemon juice
  • about 30g icing sugar

Really easy, whisk butter and sugar until light and fluffy.  Beat in egg.  Throw in the rest and fold in.  Divide into 12 cupcake cases and pop in the oven for about 20mins 180°C.  They will still be quite squishy in the middle as the buttermilk and raspberries add moisture.

For the icing just whisk everything together…I’m unsure exactly how much icing sugar goes in…I usually add until I get a nice soft-peak that will stay put when piped.

These cakes are so, so good as they have a really dense, moistness…I suppose they are a muffin/cupcake hybrid…a muff-cake if you will (maybe not as the wet clots of ruby, raspberry take them down an unappealing gynaecological route).  The nuggets of rich, velvety white chocolate more than make up for images of clammy, menstrual womanly spaces.

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