White Chocolate And Raspberry Cupcakes
Cute cupcakes - perfect for a summer picnic!
Posted by Loopylars
About
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**
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You Will Need (10 things)
- Fresh Raspberries - 2 per cupcake
- 125 ml Milk
- 1 tsp Vanilla Extract
- Raspberry Jam - seedless
- White Chocolate Frosting
- 120 g Plain Flour - sifted
- 2 Large Egg(s)
- 125 g Self-Raising Flour - sifted
- 110 g Unsalted Butter
- 180 g Caster Sugar
Steps (7 steps, 50 minutes)
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1
Pre- heat the oven to 170oC (350oF) Gas mark 4.
Line a 12 hole muffin tray with paper cases.
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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.
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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.
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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.
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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. -
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.
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7
Ice the cupcakes with the frosting and decorate with fresh raspberries - I also added white chocolate stars to mine :o)