Oh blogger’s block! We’ve all been there. This week, with us getting ready to go across the pond and the school year coming to a close, my mind was blank. Crickets! I try to plan a week ahead but nothing came to me. The other night we were watching the Great British Bake Off. Sadly not the one with Mary Berry. Sorry to say but Pru is not Mary Berry! But it finally sparked inspiration.
I have one of Mary Berry’s baking books, “Baking with Mary Berry”. She has a recipe for white chocolate and strawberry muffins which calls for strawberry jam. I had my strawberry rhubarb jam in the fridge so I thought this would be fun to make for the kids.
This is a very easy recipe to make, in fact most of it’s done by the time the oven is preheated at 400F/200C.
The recipe calls for 2 1/2 cups of self rising flour. If you don’t have that it is easy to make it. Add 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour. Sift all together and you are off and running. I had to prep this and also melted 7 tablespoons of butter.
In the mixer bowl add 2 large eggs, beat them. Then add the butter, a cup/8 oz of milk. I used full fat milk here. Next add 2 tsp of vanilla and 2/3 cup of sugar. Tip in the flour mixture then blend everything until it’s smooth and incorporated. Once it’s mixed add 100g of white chocolate chips. Mix well.
Line a 12 well muffin tin with paper cups. Spoon in half the batter divided equally between the 12 cups. Spoon in a bit of jam in each cup.
With the remaining batter cover each muffin evenly.
Bake 25-30 minutes until they are golden and pass the toothpick test. Allow to cool then dust with confectioners’ sugar.
I found this in the breakfast chapter but I think this would be a bit sweet to start the day with. After school snack? Perfect. 🙂 This would also work with a variety of fruit jams so the sky is the limit.
Winter is back though fortunately not with the vengeance that was predicted. At least in our area. It was predicted we’d get 8-14in/20-35cm. While it is still snowing we’ll only get a third of that. Which is fine by us!
This was our view yesterday and I felt it was a good time to bake. The kids had early release from school in anticipation of the impending storm. Turns out the storm took it’s time to start and they could have gotten a whole day in.
Our daughter had won a kit for a strawberry chocolate cupcake mix which she made for a class in school. This sparked an idea for me to use real strawberries and to really make it posh I thought I’d make chambord white chocolate ganache.
While the cupcakes were baking I made up the ganache. I adjusted the white chocolate ganache I made previously as I didn’t need a lot. I used 1/2 cup/4oz of cream, 1 tablespoon/1/2oz of butter and 4oz of white chocolate. When the cream and butter were heating up I added 3 tablespoons of chambord for flavour.
For the chocolate frosting I found an Allrecipes recipe. I had to alter it a bit as I didn’t have enough baking cocoa. So I cut the confectioner’s sugar to 2 1/2 cups rather than 2 3/4 cups as I had to use hot cocoa for the baking cocoa. The sugar high from these cupcakes was quite something!
Once all the ingredients are made it’s time to assemble. Cut a pyramid out of the cupcakes and insert the strawberry upside down and liberally drizzle the ganache over and around the strawberry.
Cut the tip off the pyramid and put the top back on the cupcake and frost the top of the cupcake.
The cupcake absorbs the ganache and makes it incredibly moist and flavourful. The strawberry is the only healthy bit of this sweet!