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Raspberry & White Chocolate Cupcakes

Raspberry & White Chocolate Cupcakes

Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 35 minutes
Cook Time 25 minutes
Decoration time 5 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 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

For decoration

  • 12 Fresh raspberries
  • 12 squares White chocolate
  • 8 g Freeze dried raspberries optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Toss the raspberries in about 2 tsp flour, then fold them into the batter along with the white chocolate chips

  6. Divide the mixture between the 12 cupcake cases

  7. 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
    completely

  8. 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

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces

  11. Store in an airtight container in a cool place, eat leftovers within 3 days