I haven't been on blogger for over a week as I have been busy organising the Pink Luncheon for this Thursday. We have about 23 guests so far and we are running a mini silent auctions with some great lucky door prizes. Monday, 24 October is Pink Ribbon Day and I am baking this cupcakes to the school office ladies who have been helping me to promote this event.
When I look at the recipe of the cupcake, I suppose to separate the egg yolk and egg white, beat the egg yolk with butter and sugar, then fold in the stiff egg white. Well, I am just not in the mood to beat the egg white till it is stiff. So the recipe has been changed according to my mood. I added in some white chocolate and raspberries and surprisingly the sourness of the raspberry balance the sweetness of the white icing. And I can tell you that the cake is really delicious!
I take the chance of Pink Ribbon Day to wish for those people who have been suffering from this disease with great recovery and starting a new journey of life. With hope, life is alway sweet! Hopefully, one day there is a cure for it.
Pink Ribbon Cupcakes with White Chocolate and Raspberries
130g butter, soften at room temperature
140g caster sugar
1 teaspoon vanilla essence
1 1/2 cup self-raising flour
pinch of salt
2 tablespoons milk
white chocolate (cut into chucks)
ready roll white icing
pink food colouring
1 heap tablespoon apricot jam
- Preheat the oven at 180c. Place paper case at muffin tin.
- Beat butter with sugar until fluffy, add in one egg at a time, then add in vanilla essence.
- Sift flour in the mixture then add in 2 tablespoons of milk.
- Fold in with white chocolate and raspberries until well combine. Spoon in mixture into the muffin tin. Bake for 25 minutes.
- Heat the jam in the microwave for 20 seconds. Brush the hot jam onto the hot cake.
- When the cake is cooled. Decorate it with icing.
Note: for the method of decorating with ready roll icing, please check for my recipe of cupcakes with dots and bows