Rate this recipe

Pongrácz Cupcakes with Raspberry Frosting and White Chocolate Ganache with Sparkling Sugar

Pongrácz Cupcakes with Raspberry Frosting and White Chocolate Ganache with Sparkling Sugar

BY

You can never go wrong with cupcakes, and these are the kind that are simply perfect!

  • Serves: 10-12 |
    10-12 servings
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online

Cupcakes
350 g cake flour, sifted
1½ C (375 ml) castor sugar
1 Tbsp (15 ml) baking powder
½ tsp (2.5 ml) salt
¾ C (185 ml) Pongrácz Rosé Cap Classique
5 Tbsp (75 ml) vegetable oil
1½ tsp (7.5 ml) vanilla extract
7 large egg yolks
7 large egg whites

Raspberry frosting
½ C (125 ml) softened butter
½ C (125 ml) fresh raspberries (washed and thoroughly dried before adding to frosting)
1 tsp (5 ml) vanilla extract
450 g icing sugar

White chocolate ganache
420 g good-quality white chocolate,
finely chopped
4⁄5 C (200 ml) fresh cream
sugar sparkles, for sprinkling
blue berries for garnishing

 

Cupcakes

Preheat the oven to 160 °C.

In a large bowl, whisk together the flour and castor sugar, reserving 2 Tbsp (30 ml) sugar, and the baking powder and salt.

In a medium bowl, whisk the Pongrácz Rosé Cap Classique vegetable oil, vanilla extract and egg yolks together, then pour this mixture into the dry ingredients and whisk until just smooth.

In another large bowl, beat the egg whites to stiff peaks with an electric beater. When the whites begin to get foamy, add the remaining castor sugar gradually. Once the egg whites form stiff peaks (better to be a bit soft than overbeaten), gently whisk one-quarter into the Pongrácz Rosé Cap Classique batter to lighten it. Gently fold the remaining egg whites into the batter, in two batches, until no streaks of egg-white foam remain visible and the batter is a uniform colour. Be sure to scrape the sides and bottom of the bowl.

Pour the batter into the cupcake moulds (you can put the cupcake moulds into muffin pans for extra stability) and bake for 30 minutes, until the top of the cakes spring back when gently touched and a toothpick inserted into the centre comes out clean.

Keep to one side and allow the cupcakes to cool completely.

Raspberry frosting

Beat the butter, raspberries and vanilla extract at medium speed with an electric mixer until creamy. Gradually add the icing sugar, beating at a low speed until well blended and smooth.

White chocolate ganache

Place the chopped white chocolate into a medium microwave-safe mixing bowl. Keep to one side while

you heat the cream.

Heat the cream in a small saucepan until just boiling, pour over the chocolate and leave to stand for 2 minutes – this will give the chocolate time to soften.

Stir the ganache until smooth. If all the white chocolate has not melted, place the bowl in the microwave and heat for 30 seconds. Remove and stir until smooth. Leave the white chocolate ganache to cool until it reaches the desired consistency. Using a small teaspoon, make marble-sized white chocolate balls and refrigerate.

To assemble

Spoon equal amounts of the frosting over the cupcakes to neatly cover the tops. Place a white chocolate ball on top and sprinkle with sugar sparkles.