I’ve always been a big fan of berries in general: blueberries, blackberries, raspberries, strawberries, cherries, cranberries, you name it. The only problem is that back in Brazil we have a serious problem with getting them.
It’s far too hot to grow them in most of the country, and once we get them from the small producers (or worse, imported), the price is usually too high to spend them in a cooking recipe (or sometimes to even purchase it at all).
Strawberries are the most common, with a special kind of wild blackberry coming in second. These blackberries you don’t usually buy, but pick them directly from the tree. I had one of them close to my mother’s house when I was younger, so each autumn/winter (since it’s when it’s cold enough for them to grow), I would climb the tree and pick the juiciest and biggest berries from the top to make a wonderful preserve later.
Fast forward to the future, I happened to then move to a place where these berries were available all year (or almost all year), which almost meant paradise to me.
In a certain day when raspberries were particular appealing to me, I decided to grab a couple boxes to bring with me home and decided to bake with one and eat the other.
It took me sometime to find the perfect muffin recipe which gives the right balance between the white chocolate and the raspberries, but this one is absolutely perfect.
These muffins are topped with a simple white chocolate ganache and a white chocolate garment which you can easily do with melted chocolate and a piping bag.
They were all made with love to a party at work back then, and they were particularly successful with my friends. Well, you can imagine why.
With Valentine’s Day coming, I think that this recipe is perfect to make for your beloved one. It is classy, tasty, not too complicated and will definitely pair well with plenty of dishes you may create for your dinner.
Or you can bake them for yourself, why not? Everybody deserves a sweet treat sometimes. Or all the time. Anyway, just make it. I bet you won’t regret. Seriously!
- 300 g all-purpose flour
- 2 teaspoons baking powder
- 150 g granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 240 ml milk
- 50 g butter, melted
- 110 g white chocolate, cut into small pieces
- 100 g raspberries, fresh or frozen, cut into halves
- 150 g heavy cream (33% or more)
- 330 g white chocolate
- Preheat your oven to 180°C and line a cupcake/muffin pan with cupcake cases.
- In a large bowl, mix all the dry ingredients: flour, baking powder and sugar.
- In a separate bowl, mix all the wet ingredients (egg, vanilla and milk) and incorporate them to the dry ingredients.
- With the help of a spatula, incorporate the white chocolate and lastly the raspberries, very gently.
- Fill your muffin cases ⅔ of the way and bake them for around 25-30 minutes.
- Heat your cream on a saucepan over low heat until small bubbles are appearing on the edges of the pan.
- Take the cream off the heat and pour it over the white chocolate.
- Leave it to melt the chocolate for 1-2 minutes.
- With a spatula, taking care not to create any air bubbles, mix the mixture together until it comes together.
- Put the ganache on a piping bag prepared with a star tip (I used Wilton's 1F) and pipe it on top of the muffin once it's cool.
- Decorate with white chocolate decorations or shavings.