Toffeed Raspberry and White Chocolate Cupcakes
These beautiful cupcakes are delightful for special occasions. The food colour and berry type can also be changed to suit a different colour palate if preferred
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Ingredients
- 250 grams butter
- 180 grams white eating chocolate
- 1 3/4 cup caster sugar
- 3/4 cup (180ml) milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cup (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 1/2 cup (180g) frozen raspberries
- 240 grams fresh raspberries
- fresh organic pink rose petals
- 2 cups (440g) caster sugar
- 2/3 cup (160ml) water
- 2 egg whites
- pink food colouring
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