Bloody cupcake with raspberry and rosehip jam

Ingredients

For the icing:

• 100 ml single cream
• 160 g white chocolate

For the muffins:

• 150 g flour
• ½ sachet of baking powder
• 90 g white sugar
• 1 egg
• 50 g whole milk
• 50 g neutral oil
• Fresh raspberries
• 1 pinch of salt

For the coulis:

• 50 g raspberries
• 1 tbsp icing sugar
• 1 tbsp water
• 50 g rosehip jam or Quince Lemon Vanilla jam

Instructions

For the icing:

Melt the white chocolate ganache and pour it over the muffins.

Preheat the oven to 180 degrees. Mix the dry ingredients before adding the egg, milk and oil. Divide into muffin cases, press a few raspberries into the batter and bake for about 20 minutes.

For the sugar glass:

Using a candy thermometer, cook the whole ingredients to 150°C. Pour onto a silicone sheet (or a silicone mold) and let cool.

For the coulis:

Push the raspberries through a sieve to remove the seeds. Let cool.

To assemble: Ice each muffin with the white chocolate ganache. Break the sugar glass and press pieces into the cupcakes. Drizzle everything with the coulis and serve straight away. Finish with a few touches of rosehip jam or Quince Lemon Vanilla jam for the bloody effect.