June 20, 2010


These muffins (or cupcakes - I still haven't decided on the terminology) were specially requested for a barbecue of a friend of mine so I wanted to make them look extra pretty.

While browsing through my various baking books I came across a muffin recipe that used white chocolate chips and immediately had a vision of a muffin as white as possible with the occasional pink spot. I decided to supplement the white chocolate with almond slices and raspberries for the pink.

For the icing I wanted to use a white chocolate glazing. Now, I'm not very experienced (yet) with icings, but I found simple instructions on how to make your own chocolate glazing on the internet. Unfortunately it didn't turn out as planned. I expected a thin fluid to dip my muffins. Instead I ended up with a paste which I applied to the muffins with a spatula.


250g flour
2.5 tsp baking powder
0.5 tsp natron
100g white chocolate chips
100g almond slices

1 egg
100g sugar
0.5 tsp vanilla extract
80ml sunflower oil
250g yoghurt
200g raspberries

Preheat the oven to 180°C. Prepare a muffin tin with paper cups (alternatively brush the tin with sunflower oil).

In a large bowl sift together the flour, baking powder and natron. Mix in the chocolate chips and the almond slices.

In a separate bowl scramble the egg and add the sugar, vanilla extract, sunflower oil and yoghurt.

Mix the dry and the wet ingredients. Carefully add the raspberries and fold them into the batter. Try not to brake the raspberries to prevent the batter from getting pink.

Spoon the batter into the prepared muffin tin and bake for 20-25min.

For the frosting melt 200g of white chocolate over a water bath together with 2 tbsp of butter and 2 tbsp powdered sugar. Apply to the cooled down muffins with a spatula and decorate with a sugar-covered almond.

1 comment:

  1. I really loved them!! The rasperry gives a extra fresh and fruity taste and the white chocolate is the perfect combination with it! For me this is the perfect "summer muffin".Nina