Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Flavouring, Emulsifier: E450 (Diphosphates).

This recipe makes 12 regular-sized cupcakes (not muffin-sized, which are bigger) Ingredients Raspberry ripple cupcakes This homemade hot chocolate is an absolutely divine blend of creamy cow’s milk or any dairy-free substitution, pure cocoa powder, melted dark chocolate, pureed raspberries, and just enough maple syrup, vanilla, and salt to tie it all together. Making ice cream from scratch is a process of creating a custard, by cooking together milk, cream, egg yolks and sugar. Once cool, this mixture is churned. Making the custard base for the ice cream Whittard's white hot chocolate base appears to be the ideal carrier for many tastes, and in this particular tub, it is combined with the favouring of raspberry ripple ice cream. Available for Valentine's Day, this hot chocolate is both sweet and creamy, and it also turns the milk pink. Put it all together and heat: Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the saucepan of warm milk. Whisk well and bring the mixture to a gentle boil. Remove from the heat and sweeten to taste. Finally, pour your homemade raspberry hot cocoa into a mug and enjoy!

Do not leave the stovetop unattended. If the milk starts foaming, remove it from the heat while whisking to stop it from bubbling over the sides of the pot.

Beat together the butter and icing sugar until pale and airy (about 5 minutes, scraping down the bowl and beater a couple of times). Add the molten white chocolate and beat until smooth. If you can get your hands on some real raspberries, they make the perfect cherry on the cake (!) but it had to be hundreds and thousands for my daughter’s birthday party picnic. If the mouthwatering photos weren’t enough, here are SIX more reasons to skip the box of hot cocoa mix and make raspberry hot chocolate from scratch: When cold, use a sharp knife to cut out a well in the middle of each cupcake, nearly down to the bottom. Fill with a teaspoon of raspberry jam.

Do not let the milk heat past a low boil. When milk is heated past a certain point, it tends to boil over and lose valuable nutrients. This applies to dairy and non-dairy milk. Start by making the Rice Krispie Monsters:• Line a large rectangular baking tin with greaseproof paper. Sugar, Cocoa Butter (14%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Flavourings, Colour: E150a (Plain Caramel), Salt, Emulsifier: E450 (Diphosphates). Switch up the sweetener – Swap maple syrup with agave nectar, coconut syrup, molasses, or date syrup for a different sugary-sweet flavor. Use a chocolate icing pen to draw two eyes and a ghost mouth onto each marshmallow. Set aside for now.