FAVOURITE RECIPES: MIXED BERRY AND WHITE CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE GANACHE AND CHOCOLATE DRIZZLE COCONUT MACAROONS

These are a couple of my favourite sweet recipes to bake and super easy!

MIXED BERRY AND WHITE CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE GANACHE

Makes 12

Ingredients

Olive oil spray, for greasing

1 1/2 cups self-raising flour

2/3 cup caster sugar

2 cups frozen mixed berries

2 eggs

1/2 cup milk

60g melted butter

200g white chocolate

4 tbs thickened cream

Method

1. Preheat oven to 180 degrees celcius.  Line the holes of two six hole muffin trays with cupcake cases and spray with olive oil.

2. Sift flour into a large bowl and add sugar.

3. In a large jug, whisk together eggs, milk and butter.  Add to dry ingredients with 80g roughly chopped chocolate, frozen mixed berries and stir until just combined.  Do not beat or over-mix.

4. Drop one large spoonful of mixture into each cupcake case until about three quarters full.  Place into the oven and bake for 20 minutes or until slightly golden on top and the centre of each cupcake is firm to touch.

5. Allow to cool in tray for 5 minutes, then transfer to a wire rack.

6. For white chocolate ganache, heat a small pot over a low-medium heat and bring cream to a low simmer.  Turn off heat and add remaining broken up chocolate, stirring until melted.  Pour into a bowl and place in the fridge to cool.  Once cooled, beat with an electric mixer until thick and creamy then place into a piping bag and pipe into cooled cupcakes.

CHOCOLATE DRIZZLE COCONUT MACAROONS

Makes 28-30

Ingredients

2 egg whites

1/2 cup caster sugar

100g milk or dark chocolate

2 cups shredded coconut

Method

1. Preheat oven to 150 deg. celcius or 130 deg. celcius fan.  Line two baking trays with baking paper.

2. Beat egg whites in a large bowl until stiff peaks form.  Gradually beat in sugar, adding a little and beating until dissolved.  Beat until firm and glossy.

3. Finely grate half the chocolate and fold into egg-white mix with coconut.

4. Drop generous teaspoons onto tray, allowing some space for spreading.  Bake for 13-15 minutes, until pale golden and firm.  Cool on tray then transfer to a wire rack.

5. Melt remaining chocolate and drizzle over macaroons with a teaspoon.  Allow chocolate to set.

Such tasty and simple recipes, I hope you enjoy them as much as I do!

Cara