We’ve teamed-up with talented foodie & caterer Chantelle Tournier aka Food by Chantelle who kindly created a couple of pink recipes for us to indulge in style this NZ Rosé Day.
Fill an ice cube tray with edible flowers, fresh mint and berries. Top it up with your favourite Rosé and freeze. Once frozen, fill a glass with Rosé cubes and top-up with soda water. Enjoy!
White Chocolate & Raspberry Cupcakes
Makes 12 big or 24 mini cupcakes
125g softened butter
1 tsp vanilla essence
1/2 cup sugar
1 1/2 cups self raising flour
1/4 cup milk
100g fresh raspberries
White chocolate ganache icing
100g white chocolate
Dr. Bugs Candy floss and edible flowers to garnish.
Pre-heat your oven to 180C and spray grease your muffin tin (I use a vegetable spray). Cream butter and sugar, add eggs one at a time, gently combine and add the milk. Sift in flour and fold together. Lastly add the fresh raspberries. Evenly spoon the mixture into greased muffin tin.
Bake for 15 mins until the mixture bounces back when lightly touched.
Remove from oven and let cool.
While the cakes cool, bring the cream for the white chocolate ganache to the boil in a separate bowl, pour the cream over the white chocolate. Mix together until the mixture comes together – this may take a few minutes. When combined place in the fridge to cool about 15 minutes. Once the mixture has cooled whisk together until light and fluffy.
Pipe the ganache onto the cool cupcakes with a piping bag and decorate with candy floss and edible flowers.
Serve for afternoon tea with your favourite glass of chilled Rosé!