This is just a quick post before I head off to my day job, which unfortunately is not running Raspberry Iguana but hopefully it will be one day :)
I was browsing the web for inspiration in the form of raspberries. I found lots of yummy recipes involving raspberries and thought I would share one with you.
RASPBERRY AND WHITE CHOCOLATE CUPCAKES (makes 12 large cupcakes)
Ingredients:
113g (1 stick) butter
75g (2.5 oz) white chocolate
150g (2/3 cup) caster sugar
1tsp vanilla essence
2 eggs
1 tsp baking soda
188g (1.5 cups) self-raising flour
160ml (2/3 cup) of water
24 fresh raspberries
75g (2.5 oz) white chocolate
150g (2/3 cup) caster sugar
1tsp vanilla essence
2 eggs
1 tsp baking soda
188g (1.5 cups) self-raising flour
160ml (2/3 cup) of water
24 fresh raspberries
For the frosting:
100g (about 4/5 of a stick) butter
156g (1.25 cups) icing sugar
3-4 Tbsp pureed fresh raspberries
12 fesh raspberries to decorate
100g (about 4/5 of a stick) butter
156g (1.25 cups) icing sugar
3-4 Tbsp pureed fresh raspberries
12 fesh raspberries to decorate
Method:
Pre-heat the oven to 180C (350F).
Melt the butter in a double boiler (or in a pyrex bowl over a pot of boiling water on the stove). When half melted, add the white chocolate and stir until both chocolate and butter are melted. Check for lumps and remove from the heat.
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.
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. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Cool completely on a wire rack before frosting the cupcakes.
For the frosting, gently heat about 15 fresh raspberries with 2 Tpsb water in a small saucepan on the stove, until the raspberries are soft enough to mash with a fork. Allow to cool completely.
Cream the butter, then add the icing sugar and cream together. Add the pureed raspberries 1 Tbsp at a time until the right consistency is achieved. Use a piping bag or a palette knife to ice the cakes and top each with a fresh raspberry.
This recipe is from from Cook Sister, including the picture. The link is below.
http://www.cooksister.com/2009/10/raspberry-and-white-chocolate-cupcakes-with-raspberry-buttercream-frosting.html
What do people think to printing raspberry themed deserts on bags? Practical, fashionable and yummy. I would try and find Iguana deserts but i don't think they would be very tasty :)
Well I hope this inspires some baking if nothing else. Next to fashion has to come tea-parties with cupcakes.
With Love
Raspberry Iguana x
