White Chocolate and Raspberry Cupcake Recipe

We went to our friend's house on the weekend for a barbecue and I thought it would be nice to take some cupcakes with me so I baked these white chocolate and raspberry cupcakes for the very first time and I also baked some of my trusty Oreo cupcakes as they always seem to go down particularly well.

I am quite annoyed I didn't take better photos of the cupcakes I didn't really have much time to take many photos, next time I bake I will definitely take more photos.

I experimented a bit with the recipe, I adapted it slightly from one of my favourite cookbooks:

 "Cupcakes from the Primrose Bakery" by Martha Swift and Lisa Thomas.

 This is the recipe how I made them

Ingredients

Yields 12 Cupcakes

110g Unsalted Butter, at room temperature

180g Caster Sugar

2 large Eggs

125g Self-raising Flour, sifted

120g Plain Flour, sifted

125ml milk at room temperature (semi skimmed)

1 teaspoon vanilla extract

3 tablespoons seedless raspberry jam 

25g White Chocolate Drops

(1)Preheat the oven to 160 F fan / 180 F / 350 C / Gas mark 4. Line a 12 hole muffin tray with big cases.

(2) Cream the butter and sugar (I use my mixer with the paddle attachment) until light, pale and smooth. Beat in the eggs one at a time until fully incorporated, mixing for a few minutes after each goes in. Meanwhile sift the flours into a bowl and in a jug mix the milk and vanilla.

. Bake for 20 to 25 minutes, or until cooked.

(3) Add one third of the flour to the butter mixture, then one third of the milk mixing just to incorporate each. Do this twice more with each until all the flour and milk is used. Fold in the raspberry jam (stirring the jam first to loosen if you need to) to give a good rippled effect. Fold in the white chocolate drops. 

Spoon or scoop the mixture to fill 2/3 of the cupcake case

(4) Leave in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Icing

30g Unsalted Butter, at room temperature

15ml Milk, also at room temperature (semi skimmed)

Drop or two of Vanilla Extract

125g Icing Sugar, sifted

100g good quality white chocolate 

3 tablespoons Double Cream

Final Topping: Fresh Raspberries 12 to 24

(1)In a food mixer with the whisk attachment (for ease) whisk the butter, vanilla, milk and half the sugar for a few minutes until smooth. Gradually add the remaining icing sugar, beating well between each addition.

(2) Melt the white chocolate, either in short (20 second) bursts in the microwave or on top of a pan of barely simmering water on the cooker top – take care that the water does not touch the bowl. Leave to cool a bit.

(3) Once cooled add the chocolate and cream to the vanilla icing that you have made to turn it into white chocolate icing.

(4)  Finally place a raspberry or two on top.

Note: if you make this icing ahead it will need to be kept in the fridge due to the cream, beat well before using if you do this.

I hope you enjoy your cupcakes as much as I did!