Toffeed raspberry and white chocolate cupcakes
1.Preheat oven to 160°C/325°F. Line two 12-hole (80ml) muffin pans with paper cases.
2.Chop butter. Break chocolate into medium saucepan; add butter, sugar and milk. Stir over low heat until smooth. Transfer mixture to large bowl; cool 15 minutes.
3.Whisk extract and eggs, then sifted flours into chocolate mixture. Divide mixture into paper cases. Divide frozen berries over mixture, pressing down lightly. Bake cakes about 45 minutes. Stand cakes in pans 5 minutes, then turn, topside up, onto wire racks to cool.
4.Meanwhile, make frosting (see recipe below).
5.Spread tops of cakes with frosting; top with fresh berries and rose petals.
6.Bring reserved syrup in saucepan from frosting to the boil; boil, uncovered, without stirring, about 5 minutes or until changed to a caramel colour. Allow bubbles to subside. Drizzle berries with toffee.
7.Combine sugar and the water in medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116°C/240°F on a candy thermometer. (Or, when a teaspoon of syrup is dropped into a cup of cold water, it can be rolled into a soft ball.)
8.Just before syrup reaches correct temperature, beat egg whites in small bowl with electric mixer until firm peaks form. When syrup is ready, allow bubbles to subside. Pour syrup into heatproof jug, return half to saucepan; reserve for toffee.
9.With mixer operating on medium speed, pour syrup in jug in a thin, steady stream into egg whites; beat on high speed about 5 minutes or until frosting is thick. Tint frosting pink with food colouring.