The one I use is linked on My favourite baking equipment post! These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Don't overbeat the mixture. Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes Mary Berry to deliver. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Do you know why this must be? Set these dry ingredients aside. Love all things chocolate? You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. Would frozen raspberries work or is it best to use fresh? Preheat the oven to 350F/ 175C and place a rack in the center of the oven. Thank you XX, Thank you so much for such lovely feedback Rebecca!! I really like to have an evenly filled cakes, thanks. 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! These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. Hi. Let me know how it goes! Made these yesterday they tasted fab but the buttercream was a little thick? If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh. cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. Do you have any eggless cake recipes? The buttercream will also be smoother. Once baked, let the cupcakes cool down completely to room temperature on a wire rack. Whisk until fully combined. In a large bowl, beat the butter for a few mins until creamy. Thank you, Hiya! I'd recommend doing it in sandwich tins rather than a deep tin. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Thank you so very much this recipe is absolute perfection!!! Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. Hi Jane, Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. Set aside. They got rave reviews !!! 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 I absolutely love white chocolate and raspberry! Learn how your comment data is processed. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Hi Christine, You can definitely fill the cupcakes with a raspberry filling. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Thanks so much!! A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. I usually say one batch of cupcakes does one layer of an 8! Your email address will not be published. You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Yes! If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Cool. Set aside to cool for 5 minutes. These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! I originally planned to make just one batch for school but I ended up making another one cause my me and my family managed to polish off an entire tray! Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Cupcakes were delishes! Divide the mixture equally between the 12paper cases. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. 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. Preheat the oven to 350 degrees F (175 degrees C). Pre-heat oven to 350F. . Awesome recipe, thanks a lot! Snip one corner and fill the hallow portion of the cupcake. Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! 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? It has an exceptional taste that is described as a mix of chocolate and wild berries. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. 2011-2023 Sally's Baking Addiction, All Rights This recipe is an example of howoften I mix and match recipes to create new ones. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. I made these cakes for my friends hen party and she loved them. The question I have is why the eggs dont have to be beaten in then the flour folded in afterwards as you would for a basic Victoria Sandwich mixture? With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Im going to give these a try in the next few days. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. The cupcakes will be lighter and fluffier when made with an electric mixer. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Then add eggs and vanilla extract and mix them in. x. Hi Jane, I absolutely loved this recipe! . You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! Can I also ask, did you use self raising flour or plain/all purpose flour? Cuntame si disfrutas esta receta! Visit our corporate site. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? The food colour and berry type can also be changed to suit a different colour palate if preferred. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. So thank you for your amazing recipes, always can rely on your website to deliver just what Im after for different occasions. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Then add milk until you reach the desired consistency. 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. It doesnt have to look pretty because youll top the cupcakes with frosting. Honestly I cant cope! Portion the batter evenly among the muffin cups, filling about 2/3 full. 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. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. Hiya! Could I use freeze dried rasperrys in the mix instead of fresh? Hi, great recipe, just wondered what is the weight you put into each cupcake case? Is it possible to do this cake with a raspberry filling? 136 calorie chocolate cupcakes. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Thank you! This recipe was so delicious! In another bowl, mix coffee, vinegar, vanilla and oil. x, Hi Jane, Then they're topped with the remaining batter. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. Place 4-5 raspberries onto each cupcake and gently press them in a little. I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. The frosting is a perfect balance, not too sweet. x. Hi Jane! 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! $4.31+ Signature Hot Chocolate. Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? Top with the remaining cupcake batter. What a fantastic versatile recipe. Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. 1. Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Combine and add buttermilk as directed below. Hey Madison! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. . In a small bowl whisk together the flour, baking powder, and salt. will remind you of an indulgent raspberry truffle. Add the eggs, one at a time, beating well after each addition. Hope this helps! 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. Alternatively, with the extra bit of mix, you can make some mini versions of them! 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. Made these to leave on neighbours doorsteps to make them smile, and they LOVED them! Preheat an oven to 350F (180C). Set aside. Turn mixer to medium and mix until smooth. This ensures the raspberries keep their shape and don't bleed into the batter. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. I wouldn't use more than 2 tbsp as it could go sloppy. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Scoop of the mixture into the 12 paper cases. The unfrosted cupcakes can also be frozen for up to three months - Wrap them tightly before freezing and allow them to thaw at room temperature before frosting. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. I hope that helps and you enjoy the cupcakes . Hi Kristine! Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! whoa! A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. What is your opinon? 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 If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache topeanut butter frosting. Add the biscuits and stir. I've only ever made them with fresh ones. I usually just split the recipe evenly between 12! Thank you for the recipe. Can I melt the chocolate for the sponge mixture instead of using chocolate chips? Preheat the oven to 180C, 350F, Gas 4. Add the eggs, one at a time, beating well after each addition. Sweet white chocolate sponge and zingy raspberry buttercream make these white chocolate and raspberry cupcakes irresistible. Used the correct butter etc not enough chocolate maybe? Pour dry mixture over wet ingredients. Then add eggs and vanilla extract and mix them in. I followed the recipe exactly, and am not a bad baker. Kat, excuse me while I lick the screen!! Why would freeze-dried raspberries not work? Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Is there a technique to making the buttercream softer rather than stiff like icing? As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Last modified on Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. Let me know how you get on! Is there an easy way to adapt these to be Gluten Free at all? To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. Enjoy! Hot . 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. Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!). To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. These cupcakes look absolutely perfect, and I love how you styled them! can I substitute the raspberries for strawberries instead? facebook twitter tumblr instagram linkedin. The cupcakes look beautiful! Hi Monique! this was absolutely delicious and it was such a simple recipe, really recommend. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. I do think different brands give different results. Raspberry and white chocolate has got to be one of the best flavour combinations ever - raspberries are officially my favourite berry and white chocolate is, well, chocolate! Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! Empowering parents to do it their own way, Creamy mushroom and blue cheese buckwheat galettes, What to write in a Valentine's Day card - Tips and templates to copy, Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity, Blue Light Card holders can get up to 40% off major brands this Valentine's Day, Child development stages: Ages 0-16 years, See all weight loss and exercise features, 1 hours (plus 30 mins raspberries marinating time), Discover our range of lifestyle magazines, Look great and eat well with our expert cookbooks, All delivered straight to your door or device, Star decorating tip like 2D Wilton, for icing (optional). I tried substituting normal flour for gluten free flour ( I am Coeliac). This is just a rundown of the ingredients. Cupcakes/Muffins. Thank you! Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? Spoon half of the white chocolate mixture over the base. Made them for my moms birthday. Fresh rapsberries do need to be kept in the fridge, so if you want to store the cupcakes I would advise adding the fresh raspberries right before serving. Definitely dont look like the picture lol. I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. You will not be charged anything extra for this. My cupcakes went *poof* (as in they spread everywhere). Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth! 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 You can try different chips, or try coating in flour! Your email address will not be published. Hi,can i uae a white chocollate glaze as a topping?
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