Recipe for SRose Water, Coconut and White Chocolate Ganache Cupcakes – the perfect afternoon treat
For the cupcake
5ml baking powder
125ml coconut milk
5ml rose water
200ml STAFFORDS white chocolate
50ml castor sugar
5ml rose wate
Beat the eggs and sugar together until light and fluffy.
Add the flour, baking powder and salt, then add the coconut milk, oil and rose water.
Mix together until just combined.
Pour the batter into a lined muffin tray.
Bake in a preheated oven of 180c for 12 to 15 minutes, or until they are cooked through and golden.
Allow to cool and then use a cupcake corer and remove the centers.
Heat the cream in a small pot until hot but not boiling.
Add the chocolate and allow it to melt, cool it down and it will firm up. Blitz the berries, castor sugar and rose water together.
Brush the center of the cupcakes with the ganache mixture and then fill with the berry mixture, use the remaining ganache for the icing.
Decorate with fresh strawberries and extra coulis.