About
Cute cupcakes - perfect for a summer picnic!
Great summer cupcakes when raspberries are in season. Strawberries could also be used just use strawberry jam in the centre.
Had a fantastic reaction to these when I took them for work colleagues.
I have included the frosting recipe below but again this can probably be purchased to save time :o)
**Original recipe from The Primrose Bakery**
Tags
-
Melissa Beth added White Chocolate And Raspberry Cupcakes to Foodening
14 Nov 11:09
-
hannah g. favorited White Chocolate And Raspberry Cupcakes
12 Jun 04:19
-
effy.kingly favorited White Chocolate And Raspberry Cupcakes
08 Dec 13:53
-
Susi S. added White Chocolate And Raspberry Cupcakes to baking
30 Sep 20:34
-
Hello Sweet Taco favorited White Chocolate And Raspberry Cupcakes
19 Sep 13:03
-
Nicky2485 N. added White Chocolate And Raspberry Cupcakes to dessert
21 May 20:19
-
KelliDroze added White Chocolate And Raspberry Cupcakes to Sweet
07 Jan 23:42
-
KelliDroze added White Chocolate And Raspberry Cupcakes to Sweet
07 Jan 23:40
-
KelliDroze added White Chocolate And Raspberry Cupcakes to Sweet
07 Jan 23:40
-
KelliDroze added White Chocolate And Raspberry Cupcakes to Sweet
07 Jan 23:39
-
Step 1
Pre- heat the oven to 170oC (350oF) Gas mark 4.
Line a 12 hole muffin tray with paper cases.
-
Step 2
In a large bowl cream the butter and sugar together with a electric whisk until pale and smooth. Add the eggs one at a time to continue to beat until incorporated.
-
Step 3
Combine the two flours in a separate bowl. Put the milk in a jug and add vanilla extract. Add 1/3 of the flour to the creamed mixture and beat well. Pour in 1/3 of the milk and continue to beat. Repeat these steps until all the flour and milk have been added. Gently fold in the raspberry jam.
-
Step 4
Carefully spoon the mixture into the paper cases - 2/3 full and bake for 25 minutes until golden brown. Cool on a wire rack once baked.
-
Step 5
I prefer to make the frosting when my cakes are baking.
White Chocolate Buttercream
110g Unsalted Butter- Room Temperature
60ml Milk - Room Temperature
1 Tsp Vanilla Extract
500g Icing Sugar
100g White Chocolate
3 Tbsp Double Cream*In a large mixing bowl beat the butter, milk, vanilla extract and half of the icing sugar until smooth.
*Gradually add the remainder of the icing sugar and beat until smooth and creamy.
*A few drops of colouring can be added at this point if desired.
* Melt the white chocolate in a bowl over a pan of water being carfeul not to over heat.
*Leave the chocolate to cool a little before adding to the icing with the cream.
*The icing may need beating again if it becomes too stiff - more cream can also be added if needed. -
Step 6
When the cupcakes are cooled, cut a small hole in the centre of eah cupcake and carefully add a teaspoon full of jam inside. Place a small piece of the cake on top to cover the jam.
-
Step 7
Ice the cupcakes with the frosting and decorate with fresh raspberries - I also added white chocolate stars to mine :o)
Comments
