Ingredients
-
For the cupcakes
-
150g flour
-
60g brown sugar
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1 packet vanilla sugar
-
120g softened butter
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2 eggs
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50ml milk
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1/2 sachet gluten free yeast
-
1 pinch salt
-
1 tsp rose essence
-
handful of raspberries
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For the whipped ganache
-
200ml double cream30% fat
-
100g raspberry coulis
-
120g white chocolate
-
1 tsp rose essence
Ingredients
For the cupcakes |
|
| 150g flour | |
| 60g brown sugar | |
| 1 packet vanilla sugar | |
| 120g softened butter | |
| 2 eggs | |
| 50ml milk | |
| 1/2 sachet gluten free yeast | |
| 1 pinch salt | |
| 1 tsp rose essence | |
| handful of raspberries | |
For the whipped ganache |
|
| 200ml double cream | |
| 100g raspberry coulis | |
| 120g white chocolate | |
| 1 tsp rose essence | |
Steps
|
1
|
Start by making the ganache the night before. |
|
2
|
Put half of the cream and the coulis in a pan and bring to a boil. Gradually add the chopped chocolate until you achieve a smooth and shiny consistency. Then add the other half of the cold cream and the rose essence and mix. Leave to cool down by covering with cling film and placing in the fridge until the following day. |
|
3
|
The next day, make the cupcakes. |
|
4
|
Mix the eggs, sugar, vanilla sugar and melted butter together. Add flour, yeast and salt. Then add milk and the rose essence and mix until the batter is smooth. |
|
5
|
Pour the batter into the pregreased tins or paper cases. Select Combi 9 (Convection + Microwave) on the Panasonic Microwave Oven and bake for 10 to 12 minutes. Set aside to cool down. |
|
6
|
Take the ganache out of the fridge. Using a blender, mix until it has the consistency of whipped cream. Spoon or pipe the mixture onto the cupcakes and place a raspberry on top. |
|
7
|
For an even more indulgent treat, once cooled, hollow out the core of each cupcake and fill them with a small amount of raspberry jam. |
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