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

Cook Time 25

Decoration time 5

Total Time 1 5

Servings

Calories 711kcal

Author thebakingexplorer

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, ideally using an electric mixer, until smooth
Add the eggs and vanilla extract and whisk well
Then whisk in the self raising flour gently
Toss the raspberries in about 2 tsp flour, then fold them into the batter gently 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
completely
Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is reached. For best results, use an electric mixer.
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

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
You will need fresh raspberries for the cupcakes for the best results.
Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). I've also seen them in Sainsburys and Waitrose in the baking section.
My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. I would recommend avoiding cooking or baking chocolate.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.