Choc Berry Jaffle Cakes
Cupcakes take 25 minutes to cook and I just can’t wait that long to eat them! But in a jaffle maker they only take a few minutes…
Prep & cook time 40 mins
- 2 cups (300g) plain flour
- 2½ tsp baking powder
- pinch of sea salt flakes
- 1 cup (220g) caster sugar
- 100g unsalted butter, melted
- ¾ cup (180ml) milk
- 2 eggs
- 1/2 cup (125ml) vegetable oil
- 1½ tsp vanilla bean paste
- 125g fresh raspberries
- 180g white chocolate, roughly chopped
- cooking oil spray
- extra raspberries and ice-cream, to serve
Combine sifted flour and baking powder, salt and sugar in a medium bowl of an electric mixer. With the speed on low, gradually add combined butter, milk, egg, oil and vanilla. Increase speed to medium and mix until just combined and smooth. Fold through raspberries and chocolate. Preheat a jaffle maker. Spray generously with cooking oil.
Spoon ½ cup of batter mixture into each mould. Cook for 8 minutes or until golden and a skewer inserted into the centre of one comes out clean. Repeat with remaining batter to make a total of 14 jaffle cakes.
Serve with extra raspberries and ice-cream. Dust with icing sugar just before serving, if you like.
Make sure the chocolate and raspberries are folded right through the mixture as otherwise they will burn on the jaffle maker. Try changing up the flavours for something different, such as milk chocolate or Nutella with strawberries or blueberries. You can keep the mixture in the fridge for up to 1 day before using. Jaffle cakes are best eaten immediately.