Lizzie’s love of baking started early on and she always enjoyed sharing her passion with her friends and family. When, aged just nine years of age, Lizzie was diagnosed with an inoperable brain tumour, baking became a great way for her to channel her positive energy. It was The Big Bake that first attracted her to The Brain Tumour Charity, leading her to set up Lizzie’s Fund which has so far raised over £500,000 for research into childhood brain tumours.
Lizzie even published her own recipe book, Keep Baking, from which this recipe is taken. Lizzie’s family and friends will be baking – and fundraising – in her honour this March.
- 2 large eggs
- 200ml milk
- 100g melted unsalted butter
- 300g plain flour
- 1 tablespoon baking powder
- 100g caster sugar
- 150g fresh raspberries
- 100g white chocolate chips (if you want to add them [you know you want to add them])
- Line a 12-hole muffin tin with paper cases and preheat the oven to 180ºc (gas mark 4).
- Whisk together the eggs and milk in a bowl. Add the melted butter.
- Sieve the flour and baking powder into a separate larger bowl, then add the sugar.
- Pour in the butter/eggs/milk mixture and stir gently to combine – take care not to over-mix.
- Add half the whole raspberries plus the white chocolate chips (if using) and stir until combined.
- Spoon the mix into the cupcake cases, adding the remaining raspberries to the top of each cupcake.
- Bake for 20 to 25 minutes until well risen, golden and a skewer comes out clean.
- Leave to cool on a rack.
Are you ready to crumble?
Has Lizzie’s recipe inspired you to help us raise lots of dough by hosting your very own Big Bake this September?
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