food

Candy Meadow Cupcakes

A chocolate and raspberry cupcake to satisfy any sweet tooth.

food

Candy Meadow Cupcakes

A chocolate and raspberry cupcake to satisfy any sweet tooth.

Ingredients

Candy Meadow Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon strawberry essence
  • 2 batches of fluffy white choc ganache frosting (recipe: thescranline.com)

Pink chocolate sauce

  • 200 grams white chocolate
  • 150 milliliters cream (at least 35 percent fat content)
  • 1 drop pink food dye

Chocolate Bark

  • 300 grams white chocolate
  • 1 tablespoon vegetable oil
  • 1 drop pink food dye

Decoration

  • 20 candy striped lollipops
  • 3 cups crushed frozen raspberries
  • Freeze dried raspberries (whole x 20 and some crushed to sprinkle)
  • Pink sugar pearls
  • Chocolate sauce

Steps

Candy Meadow Cupcakes

  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. Add the softened butter and let it mix until it resembles a fine sand like texture.
  4. Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 2 cups frozen raspberries and mix for another 20 seconds.
  6. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with more crushed frozen raspberries.
  7. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. To finish cupcakes, core each cupcake, insert one freeze dried raspberry in each one and fill with chocolate sauce.
  9. Fit the end of a piping bag with a round tip and frost in a swirl with white chocolate ganache.

Pink chocolate sauce

  1. Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth.
  2. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.

Chocolate Bark

  1. Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.
  2. Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a tooth pick or the back of a fork and swirl it around to create a tie dye like effect.
  3. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it's set chop up with a large knife or break up with your hands.

Decoration

  1. Drizzle with pink chocolate sauce, then with chocolate sauce.
  2. Decorate with freeze dried raspberry, pink sugar pearls, chocolate bark and a candy striped lollipop.