raspberry cupcakes
with white chocolate ganache

To make the ganache, place the chocolate and cream in the top of a double boiler over medium heat and stir until melted and smooth. Transfer to a bowl and refrigerate for 20 minutes. Remove and stir, then refrigerate for a further 20 minutes. Repeat the process twice more. (At this point, the ganache can be covered and refrigerated overnight.)

Meanwhile, preheat the oven to 150°C (300°F/Gas 2). Line 48 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with paper cases and place 1 raspberry in the base of each.

Place the chocolate, butter, sugar and milk in the top of a double boiler over medium heat and stir until melted and smooth. Leave to cool for 15 minutes.

Sift the flour and baking powder together into a large bowl. Add the chocolate mixture and stir to combine. Add the egg and vanilla extract and mix well. The batter should be quite runny.

Transfer to a jug and pour into the cases, filling them three-quarters full. Bake for 11–12 minutes or until cooked. Cool in the tins for 3–5 minutes, then turn out onto wire racks to cool completely.

Transfer the ganache to the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until soft peaks form. Transfer to a large piping bag fitted with a small star nozzle and pipe swirls of ganache onto each cupcake. Top each with a raspberry and, using a vegetable peeler, shave over curls of chocolate.

MAKES 48

48 fresh raspberries

150 g (5½ oz) white chocolate, finely chopped

120 g (4¼ oz) unsalted butter

85 g (3 oz) caster (superfine) sugar

125 ml (4½ fl oz/½ cup) milk

125 g (4½ oz) plain (all-purpose) flour

½ teaspoon baking powder

1 egg, lightly beaten

½ teaspoon natural vanilla extract

100 g (3½ oz) white chocolate, for decoration

WHITE CHOCOLATE GANACHE

180 g (6 oz) white chocolate, finely chopped

400 ml (14 fl oz) pouring (single) cream