Sunday, 9 November 2008

White Chocolate and Raspberry Getting Well Cakes

A post at last I hear you say!! It seems I have been ill fated from the day I made the phish food cupcakes, that was the first day I was unwell, I blame the blowing up of my whisk! Turns out I've had glandular fever, but apparently have just had different symptoms so they couldn't recognise it until my body started to produce tons of antibodies. Even though its annoying being tired all the time I'm just glad its something I can get better from and I am slowly so thought what better to make myself some getting better cakes...since nobody make me any get well soon cakes boo hoo :(
They're white chocolate mud cake, the mixture was really weird, but the cakes turned out so yummy mmm, with raspberry buttercream, I then put some pink fondant smiley faces on the top to signify my happiness in getting better hehe, although there is a shocked face in there somewhere haha..wondering why I'm not fully better yet!! After making the cakes I had to flop on the sofa for a bit, who knew that baking could be such a tiring experience!
Anyway its been a while so here we go with the pictures and the recipe :)




Ingredients Needed




Melting ingredients in a saucepan :S..Never done this before for cakes!




Mixture melting in the saucepan




Mixture after flour and egg..still looks watery




Cakes out of the oven..so moist and have a crispy top!




Cutting fondant circles





Finished smiley faces



Finished faces!!



White Chocolate Raspberry Cupcakes
makes 21

White Chocolate Mud Cake
250g butter, chopped coarsely
160g white chocolate, chopped coarsely
2 cups (440g) white sugar
1 cup (250ml) milk
1 cup (150g) plain flour
1 cup (150g) self-raising flour
2 eggs


1. Preheat over to moderately low (170C/150C fan assisted) and line a muffin tray with cases.
2. Combine butter, chocolate, sugar and milk in a small saucepan; stir over a low heat until smooth and everything has melted and dissolved. Transfter to a medium bowl; cool for 15 minutes.
3. Whisk in sifted flours and the eggs. Divide mixture among the cases; smooth surface.
4. Bake cakes for 35-40 minutes, or until a toothpick is inserted into the centre and comes out clean, allow to cool on a wire rack.

Raspberry Buttercream
400g icing sugar
125g butter
25ml milk
1 teaspoon raspberry extract
few drops of pink food colouring

1. Beat all ingredients in a medium sized bowl until combine, add icing sugar/milk as necessary depending on the consistency you wish to achieve. Pipe onto cakes and top with a smiley fondant face hehe :)

9 comments:

Snooky doodle said...

I m glad you re feeling a bit better. Hopefully you ll be well soon. These cupcakes are so cute. I bet they were amazing white chocoalte is a winner with me yummy. Glad you re posting again. Missed your posts.

Joanna said...

those could not be any cuter! hope these made you feel better. i don't know how they couldn't. get some rest and keep eating these!

Ingrid said...

AAAAh! I'm sorry no one made you a get well cake! I happy to hear you are on the mend. Your cupcakes I'm sure are helping. The recipe does seem pretty interesting. It's going on my must make list!
~ingrid

sweetnstacked72 said...

the cupcakes are too cute to eat. thanks for sharing, Amy

Jude said...

Hope you feel better soon!

Mara said...

Those look so yummy! Question on how you like the mud cake..I have been seeing more recipes for them and wondering how they compare to the more traditional methods. What is cake consistency??

Sophie said...

I hope you're feeling better soon! That sounds so not fun!! :(

The cupcakes are so cute, love the pink!

Haley said...

What cute little cupcakes! They sound pretty delicious as well :) You have a wonderful blog; I've really enjoyed reading it.

I would love to write about your cupcakes on our blog! If you are interested send me an email at haley@keyingredient.com

Thanks!
Haley, KI Blogger

price per head call center said...

Nice and fantastic post... thank you very much to do this and thanks for sharing this with us.