These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! Raspberry & white chocolate cupcakes. I love raspberries and will definitely be trying this recipe! Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! But instead of the lemon buttercream I want to add white chocolate buttercream. I used 1 cup and coated the raspberries like the recipe calls for. What is your opinon? Line a 12-cup muffin pan with cupcake liners. Thats exactly what I do I just split it evenly using a 5cm scoop! The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. is our usual go-to topping for these cupcakes, youll especially love them with, this extra creamy frosting made with fruity raspberry preserves, Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from, . 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. 50g (2oz) caster sugar, plus extra to finish. They were a huge hit! By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. The one I use is linked on My favourite baking equipment post! I absolutely love white chocolate and raspberry! Step 6 - Scoop of the mixture into the 12 paper cases. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. 136 calorie chocolate cupcakes. Can I melt the chocolate chips Instead and put in the sponge? To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. If you only have a gluten free plain flour blend, you will need to add baking powder. Please advise. Im Jane, a food writer, photographer and blogger. Future Publishing Limited Quay House, The Ambury, Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. All images & content are copyright protected. I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. This recipe is an example of howoften I mix and match recipes to create new ones. The mixture is then whipped into a stiff meringue. 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 Any idea what I might have done wrong? Blitz until runny, then pour through a sieve into a bowl to remove the seeds. Preheat the oven to 180C, 350F, Gas 4. Thanks, Yes absolutely! 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? 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. My recommendation would be to only half fill the cases. Perfect again !! Whisk the dry ingredients. Sorry if this is a silly question but do you sift the self raising flour? 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! Whisk the. In just 35 minutes you'll have made a batch of 12 delicious chocolate cupcakes. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Turn mixer to medium and mix until smooth. Youtube. For around 30. $4.31+ Signature Hot Chocolate. Any ideas of where I am going wrong? Whichever you prefer! I followed your tips to stop the raspberries and chocolate chips sinking. One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Hi Jane, this is a weird question but if I were to make the cupcakes into a 3 layer cake, would everything be 400g for the sponges including the raspberries and white chocolate? The bunco ladies are going to swoon tonight! Thank you so very much this recipe is absolute perfection!!! I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. Scrape into a small bowl and refrigerate until cool enough to spread. Put all the traybake ingredients, except the freeze-dried. Have they gone red? See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. You cant use stork, or a spread, or a substitute for buttercream. Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. The tops of cupcakes should spring back when lightly pressed. The frosting is a perfect balance, not too sweet. Super easy to make as well! Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! Pre-heat oven to 350F. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + teaspoons baking powder. I used a baking spread for the cupcakes and unsalted butter for the buttercream. . You can realistically use any white chocolate you fancy the key is just to make sure its not too hot before adding it into your buttercream! Hiya! x. Hi Jane! These cupcakes look absolutely perfect, and I love how you styled them! Visit our corporate site. Beat all of that with an electric mixer for 2 minutes. It could be your oven runs hotter than the dial is saying, try baking on a lower temp for a bit longer and see if that helps. Could this successfully be made into a cake? Im only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. Anyway back to the cupcakes. Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. (Ive had quite a few messy occasions in the past haha!) can I substitute the raspberries for strawberries instead? Frost your cake with remaining frosting and decorate as desired. 3-inch cakes. Cream together the butter and caster sugar until light, fluffy and smooth! Hey! 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. Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. I used fresh raspberries and folded them in carefully at the end, it worked great. Ive made them twice now!! Raspberry and White Chocolate Cupcakes 120 grams flour 3 grams baking powder 60 grams butter 50 grams granulated sugar 1 egg 40 milliliters milk 1 teaspoon brandy 6 fresh raspberries Jam 100 grams raspberry 40 grams granulated sugar 1 teaspoon lemon juice Buttercream 100 grams unsalted butter 200 grams confectioners' sugar 20 grams white chocolate Top with fresh raspberries if desired. Let me know how it goes! Its helped me get through lockdown and gave me the confidence to bake. Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! As an Amazon Associate I earn from qualifying purchases. You can try different chips, or try coating in flour! Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Everything you see is vegetarian, and there are vegan options too! I was wondering if the raspberry frosting is thick enough to pipe a rose on the top (sort of like your two toned rose cupcakes but only one color)? I'm right there with you - my husband loves white chocolate, but I find it generally a bit too sweet, so I like it combined with something tart. For a dairy free version, use a dairy free baking spread, dairy free milk and a dairy free white chocolate for the cupcakes and the buttercream. You are the one and only blog that I trust completely and you have never steered me wrong. 50g (2oz) dried cranberries. Hi Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. Alternatively, with the extra bit of mix, you can make some mini versions of them! If you did I would recommend serving the cupcake soon after. But a little pricey. Instagram Add the vanilla extract and melted white chocolate and beat until it is well combined. *I earn a small amount of money if you buy the products after clicking on the links. However, most of the cake came off attached to the liner. They're topped with a silky smooth white chocolate Swiss meringue buttercream. Hi Sally! Hiya as mentioned on the post it can but my layer cake version is in my ebook! If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. Thank you! this was absolutely delicious and it was such a simple recipe, really recommend. 250 gram butter; 180 gram white eating chocolate; 1 3/4 cup caster sugar; 3/4 cup (180ml) milk; 1 teaspoon vanilla extract; 2 eggs; Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? Do not use my images without prior permission. Why would freeze-dried raspberries not work? Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! These are beautiful! Step 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. * Cup sizes given are US size which is smaller than metric. X, Hi, Gradually add the icing sugar and mix until a smooth consistency. Step 3 - Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. This ensures the raspberries keep their shape and don't bleed into the batter. Your email address will not be published. Cool in the cases on a wire rack. Place 4-5 raspberries onto each cupcake and gently press them in a little. Once baked, let the cupcakes cool down completely to room temperature on a wire rack. I usually say one batch of cupcakes does one layer of an 8! #9 White Chocolate Raspberry Latte. I used my FAVOURITE 2D closed star piping tip, I had to use my favourite freeze dried raspberries on the top, this beautiful piping tip for these cupcakes, I recommend these freeze dried raspberries. In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? 3. I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. Hope this helps! Would these cupcakes freeze well and if so how long would they last in the freezer? x. This recipe was so delicious! Don't overbeat the mixture. Definitely dont look like the picture lol. Will now be my go to recipe. Would the flavors go well together? I bake quite regularly but the reviews I got for these were exceptional . Serve. Love this recipe they turned out fantastic, will definitely make again. Allow to cool completely before frosting. Last modified on Cool for 5 minutes before removing from pan to a wire rack. Pour into the mascarpone and stir, but be careful not to over mix. Add the eggs, one at a time, beating well after each addition. Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. X. I just kept beating the grainy mixture until it came nice and fluffy again. Spoon mousse into a piping bag or zip to bag. Thank you Paula! whoa! Thanks always for amazing and easy recipes. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. I have never done this.