not bad, just needs a little extra water for the cocoa to be a smooth paste. The frosting was a little to sweet for my taste even with the salt but the cake recipe was amazing and I would totally make them again and recommend this recipe to anyone wanting something sweet and delicious! Our easy butterfly buns recipe is perfect for kids. *I earn a small amount of money if you buy the products after clicking on the links. I have 2 questions about this recipe-. Thankyou xx, Hello, great recipe! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Thanks always for amazing and easy recipes. Cupcakes/Muffins. Everytime I use icing sugar it ends up all over my kitchen. Set aside. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Gracias. Thank you Paula! Top with the remaining cupcake batter. Simply carve out a tiny 3/4-inch-deep hole in the center of the cupcake with a sharp knife no need to use a ruler or anything, just make sure you dont hit the bottom of the cupcake. Welcome to my Kitchen! Fill only halfway otherwise the cupcakes will overflow. Excited to make this frosting to go with your chocolate cupcakes. Ive made this as written a few times as part of cupcake gifts-I absolutely love the raspberry and white chocolate combo and the icing is to die for. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. If you did I would recommend serving the cupcake soon after. The cupcakes look beautiful! 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. Yes! Hi Jane Semolina gives . Would frozen raspberries work or is it best to use fresh? Hi Jane, The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. Scoop the buttercream into a piping bag fitted with a large star tip. I love the flavour combination and these cupcakes look perfect. I followed and measured all ingredients as stated in recipe. That sounds like the cups are bigger for sure, theres definitely no way this only makes 9 if they are the same size as mine! In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. You could, or slightly less the baking time may also be slightly less as pistachios are drying compared to raspberries! I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Read More, Raspberry & White Chocolate Millionaire's Shortbread, Raspberry & White Chocolate Cheesecake (No Bake), Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream, 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. The amount of people who have asked for this recipe! Line 12 standard muffin cups with paper liners. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Serve. Line a 12 muffin tin with 12 paper cupcake cases. Portion the batter evenly among the muffin cups, filling about 2/3 full. Any ideas of where I am going wrong? For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. 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! Hi Christine, You can definitely fill the cupcakes with a raspberry filling. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Then add milk until the desired consistency is reached. Whisk the dry ingredients. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Step 3 - In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. 225g baking spread, from the fridge 225g caster sugar 275g self-raising flour 1 level tsp baking powder 4 large eggs 4 tbsp milk 1 tsp vanilla extract x 7g tub freeze-dried strawberries 100g white chocolate, melted, For the topping: 100g butter, softened 175g icing sugar, sifted 2 tbsp milk tsp vanilla extract x 7g tub freeze-dried strawberries. Step 5 - With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube. I use Callebaut chocolate in baking but any will do! I would like to make these for an 80th Birthday but I need to double the quantity. Thanks x. Hey! The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. I used fresh raspberrys and coated them in flour. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. I simply used asmall frosting knifeto frost the cupcakes. Spoon half of the white chocolate mixture over the base. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. Next, lots of room temperature butter is whisked into the meringue, a little at a time, until the mixture comes together into a cloud of delicious frosting. Hi This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. 8. By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake. I tried substituting normal flour for gluten free flour ( I am Coeliac). I have never done this. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Hi Sally , X. I just kept beating the grainy mixture until it came nice and fluffy again. Hiya, there is a recipe for this in my book! thank you. Sift the flour and baking powder in a . Store bought jams and jellys are not always a good idea for me with my sensitivities. Hi Sally! If the icing is too thick, gradually add the milk until it reaches the desired consistency. Thank you, Hey!! They are delightfully decadent. I made these yesterday and they were delicious! Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Hi Janie! 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 Can you use frozen raspberries for decorating? I made a batch of these for my mums birthday and they were a hit! Next, mix in self raising flour. Thank you! I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! And I encourage you to do the same! What do you think about filling the cupcakes with chocolate ganache? Thanks. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Taken from her best-selling cookbookFast Cakes: Easy Cakes in Minutes, the former Great British Bake Off presenter has shared hermouthwatering recipe for awhite chocolate and raspberry traybake that is perfect for treating the whole family with. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. Thank you for the lovely recipe! Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Hi Sally, Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. 1. Sorry if this is a silly question but do you sift the self raising flour? Hi Jane, I made these today and my chocolate chips sank to the bottom. 3. It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. 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. How much mixture would you recommend putting in each cupcake case? x. Hi Jane, I absolutely loved this recipe! Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Spoon in the raspberry filling and top the cupcake with the piece you cut out. Experience the Magic! Fold in raspberries and chips. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Spoon mousse into a piping bag or zip to bag. Kat, excuse me while I lick the screen!! Thank you for letting me use this. Made these yesterday and I love a recipe that does exactly what it says on the tin. I subbed the raspberries for chopped fresh Granny smiths and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. Thanks. Continue. These cupcakes will last in an airtight container for 3 days at room temperature! Lovely cupcakes, came out light and fluffy. 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. 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. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Snip one corner and fill the hallow portion of the cupcake. 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. Fold through the white chocolate. Would that work and if so what quantity? x. Hi Jane x. Thanks. Fill greased or paper-lined muffin cups two-thirds full. I am definitely not a baker. Beat the butter and sugar until light and creamy. Would the flavors go well together? Scrape into a small bowl and refrigerate until cool enough to spread. Add the eggs, one at a time, beating well after each addition. Cream together the butter and caster sugar until light, fluffy and smooth! Weve used a 2D Wilton nozzle to pipe the buttercream. Love that you've put raspberries IN the batter mix too - delicious! Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? Hey! Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. just whoa!!! Serve them for valentines day, birthdays, baby showers, or just simply because! Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. . Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. Pour or pipe the coulis into the holes,. I do think different brands give different results. Preheat the oven to 180C, 350F, Gas 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. I hope you enjoy the cupcakes! Can I ask, how long would you cook them for if you wanted to make mini muffins ? Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Will now be my go to recipe. The raspberry flavors come out much more when you bite into a whole raspberry. Spray the paper with cooking spray and set pans aside. Run a palette knife around the edges of the tin. Do you have any tips to stop this from happening as it puts me off making buttercream! These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. Super easy to make as well! Thanks ps love all your bakes. Me and everybody else in the house looked silly staring at the cupcakes while they were cooling! Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Heres how it works. 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. In just 35 minutes you'll have made a batch of 12 delicious chocolate cupcakes. Line a 12-hole muffin tin with paper cases and set aside until needed. You will also need to decorate the cupcakes with dairy free white chocolate. I hope that helps and you enjoy the cupcakes . this was absolutely delicious and it was such a simple recipe, really recommend. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Hey Madison! Thankyou! Raspberry Filled Vanilla. Scrape down the sides of the bowl. Or next time, you could try adding less raspberries. The buttercream can be frozen in a sealed tub. You are the one and only blog that I trust completely and you have never steered me wrong. Give our chocolate brownies a go next. Mini will take 11-13 minutes. 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. Then they're topped with the remaining batter. Whichever you prefer! Though chocolate buttercreamis our usual go-to topping for these cupcakes, youll especially love them with this extra creamy frosting made with fruity raspberry preserves. Thanks for the recipe! Thanks! It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. Same oven temp. Are these ok to freeze please as theyve got fresh raspberries in them worried they may go watery? Pour into the mascarpone and stir, but be careful not to over mix. Split two bags as I tried to pipe, so just ended up slapping it on. Can I leave out the white chocolate in the buttercream? Yes absolutely, use 15 20g! Mine and my partners favourite cupcake recipe, simply delicious! Check out my Raspberry & White Chocolate Cake recipe for details. However, most of the cake came off attached to the liner. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Hi, great recipe, just wondered what is the weight you put into each cupcake case? They were fully cooked in the middle too. The buttercream will also be smoother. Your email address will not be published. #3 Berry Cobbler | Waffle Taco. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. It has an exceptional taste that is described as a mix of chocolate and wild berries. They did taste nice though lol. Step 6 - Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. Happy Valentines Day . I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Beat the softened butter until smooth this can take a couple of minutes. Published 13 February 23, New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Step 1 - Preheat the oven to 350F/ 175C and place a rack in the center of the oven. Hiya! Fotgrafo - Marco Antonio Teixeira. Mash well with a fork and strain the raspberry juice into a pouring jug. I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. I wont be giving away my secrets haha! whoa! mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! Hi Jane, The best way to eat it is fresh . Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. And then the paper was like stuck to the buns so it was peeling off so I was coming on for some advice on what I may have done wrong? 2012. #9 White Chocolate Raspberry Latte. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Do not use my images without prior permission. Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Thanks, Yes absolutely! The batter is thinner than you would expect and it helps create their spongey, yet rich texture. I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes.is there anything I can do to avoid/Im doing wrong? What is your opinon? 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. This frosting should work just fine for piping a rose. I hope that helps! X, Hi, I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. For the full recipe with measurements, head to the recipe card at the end of this post. This recipe is an example of howoften I mix and match recipes to create new ones. You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. I bake quite regularly but the reviews I got for these were exceptional . White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. That stuff is amazing! However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. If you want to make mini ones with the leftover mix (As this mix often makes more than 12 cupcakes) they take 10-12 minutes to bake. I love all the recipes Ive used from your site! Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Its such a simple buttercream! Line a 12-cupcake pan with cupcake liners or grease it with butter and flour. Went down really well so fresh & gorgeous. How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar.