Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. 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’ve used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don’t want. Fresh raspberries in these cupcakes worked perfectly and I’m such a big fan of this recipe! I’ve also mixed white chocolate into the buttercream so it’s extra luxurious!
To make the sponge I first mixed together the baking spread and caster sugar. Then I added the eggs and vanilla extract and mixed them in.
Next I mixed in self raising flour, and folded in the raspberries and white chocolate chips.
I divided the cupcake batter into cases, then I baked them for 25 minutes.
To decorate the Raspberry & White Chocolate Cupcakes I made a white chocolate buttercream with melted white chocolate stirred into it, then I added a fresh raspberry, a square of white chocolate and a sprinkle of freeze dried raspberries on top.
The Raspberry & White Chocolate Cupcakes were absolutely delicious! This is one of my favourite cupcake recipes! You could even just make the sponge and maybe drizzle the top with a little white chocolate and have them as muffins too. But that white chocolate buttercream is pretty irresistable!!
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Raspberry & White Chocolate Cupcakes
Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream
For the sponge
- 175 g Butter or baking spread I use Stork
- 175 g Caster sugar
- 3 Eggs large
- 175 g Self raising flour
- 200 g Fresh raspberries
- 75 g White chocolate chips
For the buttercream
- 200 g Butter or baking spread I use Stork
- 400 g Icing sugar
- 100 g White chocolate melted
- 12 Fresh raspberries
- 12 squares White chocolate
- 8 g Freeze dried raspberries optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth
Add the eggs and whisk well
Then whisk in the self raising flour
Toss the raspberries in about 2 tsp flour, then fold them into the batter along with the white chocolate chips
Divide the mixture between the 12 cupcake cases
Bake them for 25 minutes or until they are golden brown and a skewer
inserted in the centre of the cupcakes comes out clean. Leave to cool
Make the buttercream by mixing together the butter and icing sugar, then
add the white chocolate and mix until smooth. You can do this by hand
or with an electric whisk
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. 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
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