Vanilla Cupcakes With Raspberry Mousse - cooking recipe

Ingredients

200 g plain flour
2 1/2 tsp baking powder
2 None eggs
150 g caster sugar
1 pinch salt
1 None vanilla pod, with the seeds scooped out
6 tbsp oil
200 ml milk
50 g hazelnut brittle, broken into small pieces
24 None + 250g fresh or frozen raspberries
6 leaves gelatine
200 g sour cream
2 tbsp lemon juice
200 g double cream
None None grated white chocolate

Preparation

Preheat oven to 325\u00b0F. Line a 12 cup muffin pan with paper liners. Whisk eggs with 1/2 cup sugar, vanilla bean seeds, oil, milk and 1 pinch of salt. Add flour, baking powder and hazelnut brittle. Distribute between paper liners and top each with 1 raspberry. Bake for 25-30 mins. Remove from oven and place on a wire rack. Cool for about 10 mins in the pan then remove and let cool completely.
Bloom gelatin in cold water. Mix 1/4 cup sugar, sour cream and lemon juice. Add gelatin and heat gently until melted then chill until starting to set. Whip heavy cream then fold in along with pureed raspberries. Transfer to a piping bag with a large tip and decorate cooled cupcakes. Chill for at least 1 hour. Serve decorated with remaining raspberries and white chocolate.