Candy Meadow Cupcakes

INGREDIENTS

• 429 grams all-purpose flour
• 265 grams caster (superfine) sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 375 milliliters of milk
• 125 milliliters vegetable oil
• 125 grams unsalted butter, softened
• 2 tablespoons Greek yogurt (can substitute with sour cream)
• 1 teaspoon vanilla extract
• 2 large eggs
• 20 candy striped lollipops
• 1 teaspoon strawberry essence
• 3 cups crushed frozen raspberries
• Freeze dried raspberries (whole x 20 and some crushed to sprinkle)
• Pink sugar pearls
• Chocolate sauce
• Chocolate bark:
• 300 grams white chocolate
• 1 tablespoon vegetable oil
• 1 drop pink food dye
• Pink chocolate sauce:
• 200 grams white chocolate
• 150 milliliters cream (at least 35 percent fat content)
• 1 drop pink food dye
• Frosting
• 2 batches of fluffy white choc ganache frosting (recipe: thescranline.com)

INSTRUCTIONS

1. Pink chocolate sauce:
2. Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.
3. Chocolate Bark
4. Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.
5. Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a tooth pick or the back of a fork and swirl it around to create a tie dye like effect. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it's set chop up with a large knife or break up with your hands.

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