Fanny, from foodbeam is hosting this edition of Sugar High Friday, event created by Jennifer, the Domestic Goddess. I chose this recipe from Eryn et sa Folle Cuisine. Eryn, merci mille fois for this amazing recipe!
The recipe makes only 3 cupcakes, so I made two more batches, one with blueberries, and the other one with blackberries.
100 g frozen raspberries
30 g flour
25 g sugar
3 squares white chocolate
Puree raspberries in a blender and press through the sieve to remove the tiny seeds. Beat egg and sugar until white and foamy. Add raspberry puree and flour and mix on lowest speed for a few seconds to incorporate.
Grease and flour cupcake pan and pour batter in. Place one square chocolate on top of each cupcake and press it inside with a toothpick.
Bake in a preheated oven on 200°C for about 7-8 minutes.