Raspberry Mini Cupcakes With White Chocolate Cream

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I was tossing around these mini muffin cases for a long time in my cupboard, so I figured that the best thing to get rid of them would be to actually use them.

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So, I decided to bake little bite size raspberry muffins, then transform them into mini cupcakes by adding a delicious cream on top.

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To bake these, I used my favourite vanilla cupcake recipe from Laura Vitale’s Kitchen, but with a different frosting, and I stirred the raspberries into the batter.

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The cream on top is a white chocolate ganache, which is basically white chocolate melted in double cream, then whipped (after chilling overnight in the fridge).

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I used non edible decorations purchased from Hobby Craft.

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