Recipe adapted from: The Golden Book of Chocolate
Ingredients
125g butter
100g white sugar
1 egg
1/2 tsp vanilla essence
125mL milk
225g flour
2 tsp baking powder
180g white chocolate chips
1 cup raspberries (I used frozen ones)
1. Preheat the oven to 180C (350F). Prepare a 12-cup cupcake tin with patty pans.
2. Melt the butter.
3. Beat the melted butter, sugar, egg, vanilla and milk until combined.
4. Fold the flour and baking powder into the mixture.
5. Finally, combine the raspberries and white chocolate chips with the batter.
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