Description
Delightful cupcakes bursting with flavor and whimsy, featuring fresh raspberries and topped with colorful lollipops.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 1/4 cups caster sugar (superfine)
- 3 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 2 tbsp Greek yogurt (or sour cream)
- 1 tsp vanilla extract (or vanilla bean paste)
- 20 candy striped lollipops
- 1 tsp strawberry essence
- 3 cups crushed frozen raspberries
- Freeze-dried raspberries (whole x 20 and some crushed for sprinkling)
- Pink sugar pearls
- 1 cup chocolate sauce
- 1 1/2 cups white chocolate
- 1 tbsp vegetable oil
- 1 drop of pink food dye
- 1 cup additional white chocolate
- 1/2 cup cream (at least 35% fat content)
- 1 drop of pink food dye
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large bowl, cream the softened butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Pour in the whole milk, vegetable oil, Greek yogurt, and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt; then gradually add it to the wet mixture, mixing until just combined.
- Gently fold in the crushed raspberries and strawberry essence.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
- Meanwhile, prepare the white chocolate ganache by heating the cream until it just begins to simmer, then pouring it over the white chocolate. Let it sit for 5 minutes before stirring until smooth. Add the vegetable oil and a drop of pink food dye, then let it cool slightly.
- Once cooled, frost each cupcake with the ganache and decorate with pink sugar pearls, freeze-dried raspberries, and a lollipop on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week, or freeze un-frosted cupcakes for up to three months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, dessert, party treats, raspberry, chocolate, baking