I’ve really enjoyed that past couple of weeks, being at some of the venues and also watching the Olympics on the TV. London really has done us proud and everyone’s mood has been lifted. I’m not sure what I will do with myself while waiting for the Paralympics (oh yes, maybe some baking!). Last weekend in the spirit of the Games and to support Team GB I baked these Olympic inspired cupcakes, with a white chocolate and raspberry filling.
Ingredients
1 Egg
4oz self-raising flour
4oz butter
4oz caster sugar
vanilla essence
punnet of raspberries
100g white chocolate
pinch of salt
splash of milk
Icing Sugar
Butter for the icing
Method
1. Cream together the butter and sugar.
2. Add the egg and mix together. Gradually add the flour, stirring continuously.
3. Add 1 teaspoon of vanilla essence and a pinch of salt. If needed add a little milk to the mixture.
4. Chop the chocolate, not too finely so that you get nice chunks. Quarter the raspberries and add both to the cake mix.
5. Spoon into the cake cases to about 3/4 full.
6. Bake in a pre-heated oven at 180C for about 15 mins or until golden brown.
7. Once cooked remove from the oven and leave to cool on a wire rack.
8. Make the buttercream icing and add a little melted white chocolate to flavour, and decorate.
Abandon Spoon! 