Vanilla Cupcakes With Raspberry Mousse

• 200 g plain flour
• 2 1/2 tsp baking powder
• 2 None eggs
• 150 g caster sugar
• 1 pinch salt
• 1 None vanilla pod, with the seeds scooped out
• 6 tbsp oil
• 200 ml milk
• 50 g hazelnut brittle, broken into small pieces
• 24 None + 250g fresh or frozen raspberries
• 6 leaves gelatine
• 200 g sour cream
• 2 tbsp lemon juice
• 200 g double cream
• None None grated white chocolate

1. Preheat oven to 325u0b0F. Line a 12 cup muffin pan with paper liners. Whisk eggs with 1/2 cup sugar, vanilla bean seeds, oil, milk and 1 pinch of salt. Add flour, baking powder and hazelnut brittle. Distribute between paper liners and top each with 1 raspberry. Bake for 25-30 mins. Remove from oven and place on a wire rack. Cool for about 10 mins in the pan then remove and let cool completely.
2. Bloom gelatin in cold water. Mix 1/4 cup sugar, sour cream and lemon juice. Add gelatin and heat gently until melted then chill until starting to set. Whip heavy cream then fold in along with pureed raspberries. Transfer to a piping bag with a large tip and decorate cooled cupcakes. Chill for at least 1 hour. Serve decorated with remaining raspberries and white chocolate.

flour, baking powder, eggs, caster sugar, salt, vanilla pod, oil, milk, hazelnut, gelatine, sour cream, lemon juice, double cream, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/19645 (may not work)