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White Chocolate and Raspberry Cakes

Serves: 16 peopleRecipe course: CakesTotal time (min.): 40Complexity (1 to 3): 1
White Chocolate and Raspberry Cakes.jpg White Chocolate and Raspberry Cakes.jpg
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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