Moulinex Masterchef Grande, Recipe Book, Page: 17 / 146

08 / 09
Raspberry and white
chocolate cupcakes
Makes 24 cupcakes:
For the dough:
• 340 g flour
• 300 g caster sugar
• 300 g soft butter
• 6 eggs
• 11 g baking powder
• 9 cl full fat milk
• 1 tbsp vanilla extract
• 200 g frozen
raspberry pieces
For the icing:
• 120g egg whites
• 130 g caster sugar
• 230 g softened butter
• 200 g white chocolate
• 4 tbsp rapeseed oil
• Paper cupcake cases
• Muffin or cupcake tins
Prepare the dough: Preheat the oven to 180°C. In the
stainless steel bowl with the mixer attached, add the
flour, yeast, sugar, eggs, vanilla, butter and milk into
the bowl. Place the lid on top and mix at speed 1 for
30 seconds and then on speed 4 for 2 minutes. Finish
by adding the raspberry pieces and mix at minimum
speed 3 for 15 seconds. Place a paper cupcake case in
each muffin tin and fill to 2/3 full with the cake mixture.
Bake for 15 minutes at 180°C then leave them to cool
completely.
Prepare the icing: Melt the white chocolate together with
the rapeseed oil in the microwave at low temperature.
Place the egg whites and sugar in a bain-marie bowl
and whisk with a handmixer until the mixture doubles
in volume and becomes glossy. Place this mixture in
the stainless steel bowl fitted with the balloon whisk;
fit the lid and whisk at speed 10 for 2 minutes until it
forms soft peaks on the whisk. Then add the softened
butter and mix at speed 12 for 30 seconds. Remove the
top of the appliance, scrape the inner sides of the bowl
using a spatula and add the melted white chocolate.
Mix a final time at speed 12 for 30 seconds. Place your
icing in a piping bag fitted with a star tip and decorate
the fully cooled cupcakes.
Tip: indulge yourself and decorate your cupcakes with
sugar pearls or chocolate sprinkles.
bowl beater whisk
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14-15