Candy Meadow Cupcakes Recipes

INGREDIENTS

• 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
• 20 candy striped lollipops
• 1 teaspoon strawberry essence
• 3 cups crushed frozen raspberries
• Freeze dried raspberries (whole x 20 and some crushed to sprinkle)
• Pink sugar pearls
• Chocolate sauce
• Chocolate bark:
• 300 grams white chocolate
• 1 tablespoon vegetable oil
• 1 drop pink food dye
• Pink chocolate sauce:
• 200 grams white chocolate
• 150 milliliters cream (at least 35 percent fat content)
• 1 drop pink food dye

Frosting

• 2 batches of fluffy white choc ganache frosting (recipe: thescranline.com)

INSTRUCTIONS
Pink chocolate sauce:

Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. 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. 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.

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). Add the softened butter and let it mix until it resembles a fine sand like texture.
3. Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.
4. 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.
5. 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.
6. 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.
7. ……………………….

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