I got a fright when I I'm right there with you - my husband loves white chocolate, but I find it generally a bit too sweet, so I like it combined with something tart. Perfect again !! Turn into the prepared tin, level the top and bake in the oven for 3035 minutes or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. I hope that helps! Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! Your email address will not be published. As they start to defrost they will release moisture and juice. 1. Line 12 standard muffin cups with paper liners. Thank you! Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? Can I make cream cheese frosting with this recipe? I absolutely love white chocolate and raspberry! Is there a technique to making the buttercream softer rather than stiff like icing? 2022. The cupcakes look beautiful! Leftover cupcakes can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 4 days. Yours look smooth when baked mine not so much? Can I use raspberry extract instead of vanilla extract. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. I would recommend avoiding cooking or baking chocolate. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. I made these as mini-cupcakes yesterday and took them to a champage tasting last night. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Split two bags as I tried to pipe, so just ended up slapping it on. A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. The raspberries are added after most of the batter is in the cupcake liners. I wouldn't use more than 2 tbsp as it could go sloppy. I will be making them again soon for the third time! My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. I just wanna stop by again after making these to tell you just how DIVINE these tasted! For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! Recipe so easy to follow as are the other recipes if Janes Ive tried. Thank you XX, Thank you so much for such lovely feedback Rebecca!! #9 White Chocolate Raspberry Latte. I have never done this. Pre-heat oven to 350F. Semolina gives . Add in the eggs, one at a time, beating well after each addition. Was thinking of pairing this with your chocolate zucchini cake! Do not use my images without prior permission. Raspberry & white chocolate cupcakes. They are delightfully decadent. Cool in the cases on a wire rack. they almost smelled like corn bread when they were done, not sure what i did wrong? These look so pretty. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Preheat the oven to 350 degrees F (175 degrees C). You can freeze both the cupcakes and the buttercream. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. I only used the recipe for the sponge cake which tasted lovely but as some others have said when baked they overflowed the cases due to the added baking powder. In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. Made them for my moms birthday. Lovely cupcakes, came out light and fluffy. In a medium bowl, whisk together flour, baking powder, and salt. How would I do this? Can I ask, how long would you cook them for if you wanted to make mini muffins ? I never ate or made a cupcake until your recipes came along. When you touch the sides of the bowl they shouldn't feel warm. Thanks x. Add in the strained raspberry juice, plus 1tbsp of the raspberry pulp (optional) and mix well until incorporated and your buttercream is evenly pink in colour. Hey! Hi Kristine! This recipe was so delicious! Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Place 4-5 raspberries onto each cupcake and gently press them in a little. Thanks for so many fantastic recipes, Im looking forward to working my way through them! I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. I am not a certified Dietitian or Nutritionist, Your email address will not be published. Add the biscuits and stir. Experience the Magic! . You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. The frosting is a perfect balance, not too sweet. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? To freeze them decorated (I don't recommend freezing the fresh raspberry decoration so please remove this first), freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. In a small bowl whisk together the flour, baking powder, and salt. (Mini ones take about 12 minutes to bake!). The best way to eat it is fresh . Sally has been featured on. I haven't had raspberry with white chocolate, but I can't wait to try it out. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Im planning on making these for Mothers Day as they sound delicious! These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. The food colour and berry type can also be changed to suit a different colour palate if preferred. They were a huge hit! While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. The tops of cupcakes should spring back when lightly pressed. For the full recipe with measurements, head to the recipe card at the end of this post. Thanks, Yes absolutely! I used 1 cup and coated the raspberries like the recipe calls for. Would you recommend that I double the quantity of all the ingredients? Step 4 - While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. They were fully cooked in the middle too. Required fields are marked *. Twitter Hi Sally! Leave to cool on a wire rack. Top with the remaining cupcake batter. Continue this, alternating between milk and flour until it's all combined. They literally didnt last 5 minutes in the cake box lol. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. However, most of the cake came off attached to the liner. Hi Susan, For the frosting? Scrape into a small bowl and refrigerate until cool enough to spread. I filled the cupcakes with chocolate whipped cream first. Thanks. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Honestly I cant cope! Preheat the oven to 180C/350F/Gas 4. You will need -. I use either Scharffen Berger, Trader Joes, or Hersheys. Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. I can only get large eggs in supermarket at the mo! Line a 12 muffin tin with 12 paper cupcake cases. I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? You can also get in touch with me on my Twitter, Instagram or Facebook. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. But instead of the lemon buttercream I want to add white chocolate buttercream. Continue. Visit our corporate site. try cream cheese frosting, much easier to do by hand, and so yummy! Add the eggs, one at a time, beating well after each addition. i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. Or in that case is it better to keep them in the refrigerator? Top with crushed freeze-dried raspberries for decoration. So how are you mixing it? En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? 5. Cuntame si disfrutas esta receta! Will the baked sponges be ok to be frozen if I make them ahead? Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer. Set aside to cool for 5 minutes. Chocolate Cupcake. BA1 1UA. Your email address will not be published. Keep beating it until it no longer looks greasy. I tried substituting normal flour for gluten free flour ( I am Coeliac). Is it possible to make the frosting with fresh raspberries? Spoon mousse into a piping bag or zip to bag. Thank you! See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. Hi Sally will this recipe and frosting be enough for 2 nine cakes? Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. Also, I noticed there were some small sink holes on the top of the cupcake but it looked like thats where the raspberrys were so not sure if it was something to do with them. I used fresh raspberries and folded them in carefully at the end, it worked great. Kat, excuse me while I lick the screen!! While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Chocolate Cupcakes with Raspberry Frosting. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Made these yesterday they tasted fab but the buttercream was a little thick? Will now be my go to recipe. Scoop of the mixture into the 12 paper cases. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Add the eggs and vanilla extract and mix for 2 minutes. Have fun! If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You cant use stork, or a spread, or a substitute for buttercream. Log in. Dropped them at her door due to the quarantine life we live at the moment she rang me before I got home to say how amazing they are! Spoon half of the white chocolate mixture over the base. Thank you for the recipe. Im planning on making these for Mothers Day. I used a baking spread for the cupcakes and unsalted butter for the buttercream. Thanks. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. They over rose and then looked kind of splashed though tasted good. How about spreading this, ? Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Add in of the milk. I love all the recipes Ive used from your site! Could I use freeze dried rasperrys in the mix instead of fresh? Do you know why this must be? Hi Janie! Looking forward to your book (Ive already preordered :)). Or spread on with a spoon, Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces, Store in an airtight container in a cool place, eat leftovers within 3 days. I hope you enjoy the cupcakes! When you touch the sides of the bowl they shouldn't feel warm. Thank you! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Happy Fiesta Friday! Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. 3. Would frozen raspberries work or is it best to use fresh? Beat the butter and sugar until light and creamy. Can I leave out the white chocolate in the buttercream? 113g ( cup) unsalted butter, softened to room temperature. Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. Line amuffin tin with paper cases. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. These rise a lot, so any more than that the cupcakes will overflow. Can you use frozen raspberries for decorating? Would these cupcakes freeze well and if so how long would they last in the freezer? Hi Sally , Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. Dont stop stirring or some egg whites may overcook on the edges of the bowl. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Add in your white chocolate and raspberries and fold through! Preheat the oven to 180C, 350F, Gas 4. Read this chocolate Swiss meringue buttercream guide for more details. Also, do you add any liquid? Im Jane, a food writer, photographer and blogger. Hi there Sally, happy Valentines from the Philippines! Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. What a fantastic versatile recipe. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! Simply follow my recipe for Strawberry Frosting and use raspberries instead. Recipe made 15 and amount of Read about our approach to external linking. Beat all of that with an electric mixer for 2 minutes. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! Alternatively, with the extra bit of mix, you can make some mini versions of them! Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Thank you so much!! Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. Love all things chocolate? Our easy butterfly buns recipe is perfect for kids. Theoretically yes, but its hard to only use 1.5 eggs. Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? Set aside. One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? Thank you so very much this recipe is absolute perfection!!! Frost your cake with remaining frosting and decorate as desired. Ive never had a problem before and used all the ingredients as you suggested. Spread over the top of the traybake then sprinkle with the strawberries. These have probably been the most popular cakes I've ever made! Special Instructions. Thankyou! Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. 115g Self-raising white flour 1 tsp Baking powder For the Buttercream 60g Unsalted butter (softened) 30g Cocoa powder 3 tbsp Milk (whole) 250g Silver Spoon Icing Sugar A handful Decorations Utensils Cupcake case Piping bag Star nozzle 12 hole cupcake tray Vegetarian Afternoon Tea Coffee Shop Bakes Easy Bakes Family Baking Recipes Baby Shower Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. Is there an easy way to adapt these to be Gluten Free at all? *This post may contain affiliate links. Next, mix in self raising flour. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. All images & content are copyright protected. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. And that frostingWOW! 136 calorie chocolate cupcakes. Key Lime. Thank you. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). The buttercream can be frozen in a sealed tub. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. This recipe is an example of howoften I mix and match recipes to create new ones. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! Why would freeze-dried raspberries not work? It happened the same for me. Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Have they gone red? As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Youtube. $4.31+ Signature Hot Chocolate. 50g (2oz) dried cranberries. All rights reserved. Im going to give these a try in the next few days. Step 7 - Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting!