I love white chocolate and raspberry cheesecake possibly more than I will my first born child - so what better for my first experimental cupcake? How wrong could I have been?!
In my wisdom I decided I'd swap half the butter for cream cheese an at first it seemed to actually work perfectly. So made up the rest of the mixture as normal. Melted a whole slab of white chocolate, burnt it but shoved it in anyway. How do you burn chocolate?! Then decided the best way to get raspberry in would just be these little flakes I found - but they seemed so tiny I chucked the whole bag in to make sure there was some in every cake. Mistake number 3.
All seemed well so in the oven they went, smelling gorgeous an seeming promising. First one out though an the results needed obvious improvement. The cakes didn't rise properly due to the mixture being messed about. The cream cheese taste was nowhere to be found an the choc was only there if you knew to look for it. Uh-oh. The raspberry however was so strong I may rethink that too.
So keep tuned for my improvment on this, Im thinking cream cheese frosting and choc drops. Anyone wants to taste let me know!
Sarah xx
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