candy meadow cupcake

A chocolate and raspberry cupcake to satisfy any sweet tooth.

candy meadow cupcake

INGREDIENTS
  1. 429 grams all-purpose flour
  2. 265 grams caster (superfine) sugar
  3. 1/2 teaspoon salt
  4. 3 teaspoons baking powder
  5. 375 milliliters of milk
  6. 125 milliliters vegetable oil
  7. 125 grams unsalted butter, softened
  8. 2 tablespoons Greek yogurt (can substitute with sour cream)
  9. 1 teaspoon vanilla extract
  10. 2 large eggs
  11. 20 candy striped lollipops
  12. 1 teaspoon strawberry essence
  13. 3 cups crushed frozen raspberries
  14. Freeze dried raspberries (whole x 20 and some crushed to sprinkle)
  15. Pink sugar pearls
  16. Chocolate sauce

Chocolate bark:
  1. 300 grams white chocolate
  2. 1 tablespoon vegetable oil
  3. 1 drop pink food dye
  4. Pink chocolate sauce:
  5. 200 grams white chocolate
  6. 150 milliliters cream (at least 35 percent fat content)
  7. 1 drop pink food dye

Frosting
  1. 2 batches of fluffy white choc ganache frosting (recipe: thescranline.com)

INSTRUCTIONS
Pink chocolate sauce:
  • Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.

Chocolate Bark
  • Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.
  • Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a tooth pick or the back of a fork and swirl it around to create a tie dye like effect. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it's set chop up with a large knife or break up with your hands.