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.
So, I decided to bake little bite size raspberry muffins, then transform them into mini cupcakes by adding a delicious cream on top.
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.
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).
I used non edible decorations purchased from Hobby Craft.