White Chocolate and Raspberry Cakes
| Serves: 16 people | Recipe course:
Cakes | Total time (min.): 40 | Complexity (1 to 3): 1 |
A quick and easy recipe with delicious results. Perfect for a bake sale or afternoon tea.
Tool
Stand Mixers
K beater
Ingredients
Ingredients 1
Caster sugar 100 grams
Unsalted butter 100 grams
Ingredients 2
Plain flour 300 grams
Baking powder 1 Tbsp.
Eggs 2
Milk 200 ml
Ingredients 3
Raspberries 150 grams
White chocolate 150 grams
Ingredients 4
Raspberries as needed
Method
Prep. (Before you begin)
1. Cut the butter into cubes and leave at room temperature to soften.
2. Break up the white chocolate.
Getting started
1. Fit the K beater to the machine.
3. Pre heat the oven to 180ºC.
3. Line the muffin tin with paper muffin cases.
Stage 1
1. Add Ingredients 1 (sugar, butter) into the Mixer bowl.
2. Attach the Mixer bowl to the machine and fit the splash guard.
3. Mix on speed Max for 1 minute.
4. Scrape down the bowl.
5. Mix on speed Max for 1 minute.
Stage 2
1. Sift the first 2 items of Ingredients 2 (flour, baking powder) into the Mixer bowl.
2. Add the last 2 items of Ingredients 2 (eggs, milk) into the Mixer bowl.
3. Mix on speed Max for 30 seconds.
4. Scrape down the bowl.
5. Mix on speed Max for 30 seconds.
Stage 3
1. Add Ingredients 3 (raspberries, white chocolate) into the Mixer bowl.
2. Mix on speed Max for 30 seconds.
Stage 4
1. Spoon the mixture from the Mixer bowl evenly between the muffin cases.
2. Top with Ingredients 4 (raspberries).
3. Bake for 22 minutes at 180ºC or until a skewer tests clean.
4. Leave to cool on a wire rack.
5. Serve.
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