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)

  1. 1

    Pre- heat the oven to 170oC (350oF) Gas mark 4.

    Line a 12 hole muffin tray with paper cases.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 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.

  7. 7

    Ice the cupcakes with the frosting and decorate with fresh raspberries - I also added white chocolate stars to mine :o)