Travelling with my visitors around China, I missed last week’s blog update, although I have quite a few things in store by now. I decided to make those melt-in-the-mouth blueberry delights for two simple reasons: blueberry is in season now in Shanghai, and I had 3 egg whites “to get rid of”. Not the worst use of those, I imagine.
This one has been ‘in store’ since January, but I guess the time has finally come. Introducing this week: Pink Velvet Raspberry Cupcakes. I made 2 different versions of those delightful individual treats, try either (or both) with afternoon tea. Another good thing about this dessert – both fresh and frozen berries can be used, so no need to wait for raspberry season. Enjoy!
Richly indulgent, delicious and with a silky runny centre, these desserts are just sublime. I somewhat fancy those over “traditional” chocolate fondants, for they are lighter, moderately sweet and truly sensuous, making the perfect ending to any meal.