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  3. White Chocolate and Raspberry Cakes

White Chocolate and Raspberry Cakes

A quick and easy recipe with delicious results. Perfect for a bake sale or afternoon tea.
Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 16
Makes: 16

100 grams caster sugar
100 grams unsalted butter


300 grams plain flour
1  baking powder
2  eggs
200 ml milk


150 grams raspberries
150 grams white chocolate


  raspberries, as needed


Instructions

STEP 1/6

Cut the butter into cubes and leave at room temperature to soften.

Break up the white chocolate.

STEP 2/6

Fit the K beater to the machine.

Pre heat the oven to 180ºC.

Line the muffin tin with paper muffin cases.

STEP 3/6

Add Ingredients 1 (sugar, butter) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 1 minute.

Scrape down the bowl.

Mix on speed Max for 1 minute.

STEP 4/6

Sift the first 2 items of Ingredients 2 (flour, baking powder) into the Mixer bowl.

Add the last 2 items of Ingredients 2 (eggs, milk) into the Mixer bowl.

Mix on speed Max for 30 seconds.

Scrape down the bowl.

Mix on speed Max for 30 seconds.

STEP 5/6

Add Ingredients 3 (raspberries, white chocolate) into the Mixer bowl.

Mix on speed Max for 30 seconds.

STEP 6/6

Spoon the mixture from the Mixer bowl evenly between the muffin cases.

Top with Ingredients 4 (raspberries).

Bake for 22 minutes at 180ºC or until a skewer tests clean.

Leave to cool on a wire rack.

Serve.

  1. Back to homepage
  2. Recipes
  3. White Chocolate and Raspberry Cakes

White Chocolate and Raspberry Cakes

A quick and easy recipe with delicious results. Perfect for a bake sale or afternoon tea.
Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum
Servings:16
Makes:16

Ingredients


100 grams caster sugar
100 grams unsalted butter


300 grams plain flour
1  baking powder
2  eggs
200 ml milk


150 grams raspberries
150 grams white chocolate


  raspberries, as needed

Instructions

STEP 1/6

Cut the butter into cubes and leave at room temperature to soften.

Break up the white chocolate.

STEP 2/6

Fit the K beater to the machine.

Pre heat the oven to 180ºC.

Line the muffin tin with paper muffin cases.

STEP 3/6

Add Ingredients 1 (sugar, butter) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 1 minute.

Scrape down the bowl.

Mix on speed Max for 1 minute.

STEP 4/6

Sift the first 2 items of Ingredients 2 (flour, baking powder) into the Mixer bowl.

Add the last 2 items of Ingredients 2 (eggs, milk) into the Mixer bowl.

Mix on speed Max for 30 seconds.

Scrape down the bowl.

Mix on speed Max for 30 seconds.

STEP 5/6

Add Ingredients 3 (raspberries, white chocolate) into the Mixer bowl.

Mix on speed Max for 30 seconds.

STEP 6/6

Spoon the mixture from the Mixer bowl evenly between the muffin cases.

Top with Ingredients 4 (raspberries).

Bake for 22 minutes at 180ºC or until a skewer tests clean.

Leave to cool on a wire rack.

Serve.

Notes