Sunday, November 9, 2008

White Chocolate and Raspberry Swirled Cupcakes.

Yesterday, I decided to bake a batch of cupcakes for dinner to celebrate Sharon and Yeow Siang's return from their honeymoon. I thought a batch of white chocolate and raspberry swirled cupcakes would go with the menu of rosti, sausages and grilled rosemary chicken. 

10 mins after they were out of the oven, my husband decided that he should do a taste test. He remarked that this was the best batch of cupcakes yet. It was so soft, moist, buttery and tarty ( from the swirls of raspberry). In that short sitting, he wolfed down two cupcakes.

By the way, they tasted just as great the next day.

Fresh out of the oven. You can see the raspberry swirls.

Some of them resting in their silicon tray.

The 7 cupcakes without their icing and the one at the far end was for the taste test.

The cupcake with icing and sugared pearls.

A half eaten cupcake.

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