- 120g Butter
- 120g Caster Sugar
- 2 Medium Eggs
- 120g Self Raising Flour
- 1 Teaspoon Vanilla Extract
- 100g Halved Raspberry’s
- 50g White Chocolate Chips
For the Ganache
- 80ml Double Cream
- 20g Butter
- 100g White Chocolate (chopped)
Method :
1. Pre-heat the oven to 180oc and line your bun tin with cake cases.
2. Mix together the butter and sugar.
3. Add one egg and a little flour and mix. Then add the next egg, a little flour and mix.
4. Once both eggs are mixed in add the rest of the flour and give it all a good stir.
5. Add the vanilla extract, halved raspberry’s and white chocolate chips and give your mixture a final stir.
6. Divide your mixture in to the bun cases and bake for around 25 mins icon smile (If your unsure if they are ready just prick with a fork and if the fork comes out clean then they are done)
7. Once your cakes are cooked, leave to cool and then lets start the gorgeous ganache!
8. In a pan heat together the butter and sugar until very warm but not boiling. Pour your melted mixture over the chopped white chocolate (chop the chocolate in to fairly small pieces so they melt) and leave for 2 mins then stir and make sure all chocolate has melted! (If your chocolate isn’t melting – like mine as I didn’t chop the chocolate – Just put the bowl over a pan of hot water and let it melt down)
9. Leave your ganache to cool for a good hour then give it a good whip with a wooden spoon which should thicken it up nicely so you can pipe icon smile Pipe a little bit of ganache on top of your cakes, top with a raspberry and finely dust with icing sugar. There you have it, gorgeous elegant & romantic cakes icon smile
(http://www.cookbakeeat.com/)
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