Candy Meadow Cupcakes

Recipe with video instructions: A chocolate and raspberry cupcake to satisfy any sweet tooth. Ingredients: 429g all-purpose flour, 265g caster (superfine) sugar, 1/2 tsp salt, 3 tsp baking powder, 375ml of milk, 125ml vegetable oil, 125g unsalted butter, softened, 2 tbsp Greek yogurt (can substitute with sour cream), 1 tsp vanilla extract, 2 large eggs, 20 candy striped lollipops, 1 tsp strawberry essence, 3 cups crushed frozen raspberries, Freeze dried raspberries (whole x 20 and some crushe...

429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
20 candy striped lollipops
1 teaspoon strawberry essence
3 cups crushed frozen raspberries
Freeze dried raspberries (whole x 20 and some crushed to sprinkle)
Pink sugar pearls
Chocolate sauce
Chocolate bark:
300 grams white chocolate
1 tablespoon vegetable oil
1 drop pink food dye
Pink chocolate sauce:
200 grams white chocolate
150 milliliters cream (at least 35 percent fat content)
1 drop pink food dye
Frosting
2 batches of fluffy white choc ganache frosting (recipe: thescranline.com)

Pink chocolate sauce:
Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.
Chocolate Bark
Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.
Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a tooth pick or the back of a fork and swirl it around to create a tie dye like effect. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it's set chop up with a large knife or break up with your hands.
Cupcakes:
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 2 cups frozen raspberries and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with more crushed frozen raspberries.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To finish cupcakes, core each cupcake, insert one freeze dried raspberry in each one and fill with chocolate sauce.
Fit the end of a piping bag with a round tip and frost in a swirl with white chocolate ganache.
Drizzle with pink chocolate sauce, then with chocolate sauce. Decorate with freeze dried raspberry, pink sugar pearls, chocolate bark and a candy striped lollipop.