You can even find todays exact raspberry frosting recipe on these raspberry lemon cupcakes, too. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. Hope this helps! I dont have an electric whisker to have to use my hand! Thank you , I would personally recommend making 1/3 of the recipe so then you only use 1 egg, or make 2/3 and have a couple more than six cupcakes x. 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. The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. Thanks. 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. Place 4-5 raspberries onto each cupcake and gently press them in a little. I'm glad I'm not alone in this . I use either Scharffen Berger, Trader Joes, or Hersheys. Hi Jane! You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. Then add eggs and vanilla extract and mix them in. Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). 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. Wondering if it would be enough to frost a cake! can I substitute the raspberries for strawberries instead? Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Happy Fiesta Friday! To make the chocolate icing melt the butter and pour it into a bowl. Let me know how you get on! facebook twitter tumblr instagram linkedin. The cupcakes look beautiful! They're topped with a silky smooth white chocolate Swiss meringue buttercream. How could I use the recipe to create an 8inch cake? Hope this helps! 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. this was absolutely delicious and it was such a simple recipe, really recommend. Is it because a feature of cupcakes is they dont have to rise much? As an Amazon Associate I earn from qualifying purchases. Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. No idea what went wrong lol. The cupcakes will last for 2-3 days in an airtight container in a cool place. Its helped me get through lockdown and gave me the confidence to bake. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh. I hope that helps and you enjoy the cupcakes . Really like the fresh raspberries in the cupcake mix. Do you mean the tops of the muffins were chunky? I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Add the biscuits and stir. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Thankyou! 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. How would I do this? I absolutely love white chocolate and raspberry! 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 In a small bowl whisk together the flour, baking powder, and salt. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Add the eggs and vanilla extract and mix for 2 minutes. Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? The bunco ladies are going to swoon tonight! The raspberry flavors come out much more when you bite into a whole raspberry. The amount of people who have asked for this recipe! Fold through the white chocolate. Perfect again !! Add in of the milk. Will now be my go to recipe. They may have needed longer its a classic sign they werent quite finished baking. Thank you so very much this recipe is absolute perfection!!! Keep the hallowed out portion. Thankyou xx, Hello, great recipe! Everything Ive made from your site has been perfect and easy to adapt in different ways. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. Make 12 cupcakes using this recipe Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Made these yesterday they tasted fab but the buttercream was a little thick? thank you. I usually just split the recipe evenly between 12! Thank you XX, Thank you so much for such lovely feedback Rebecca!! 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. Stir in the dry pudding mix into the cake batter. Looking forward to your book (Ive already preordered :)). Beat after each addition until everything is well incorporated. Thanks always for amazing and easy recipes. Cuntame si disfrutas esta receta! 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. Reserved. 50g (2oz) white chocolate chips. Cooked them at 170 for 19 mins, but theyve slowly fallen after taking out the oven. Thank you! My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Hi Sally! Preheat the oven to 180C, 350F, Gas 4. I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? Preheat an oven to 350F (180C). Step 3 - Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Add the egg whites and beat until blended, scraping down . Add the eggs, one at a time, beating well after each addition. The cake itself is delicious, but when I checked on the cupcakes around the 15 minute mark, they had spread everywhereIm not sure what went wrong. But a little pricey. Scrape down the sides of the bowl. When you purchase through links on our site, we may earn an affiliate commission. Billington's Unrefined Golden Caster Sugar. 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. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! 3 medium eggs 150 g self raising flour 150 g white chocolate chips 150 g raspberries White Chocolate Buttercream 125 g unsalted butter (room temp) 250 g icing sugar 150 g white chocolate (melted) Decoration White chocolate sprinkles Freeze dried raspberries Raspberries Grams - Ounces Instructions Love all things chocolate? when i squeezed the cake they were very soft any ideas what i might have done wrong. Set these dry ingredients aside. Hi there Sally, happy Valentines from the Philippines! Could I use 2 large eggs? Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour. 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. Love all your recipes! Sift the flour and baking powder in a separate bowl. Sift together the flour, baking powder, and salt into a bowl. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! When you touch the sides of the bowl they shouldn't feel warm. These are so pretty and perfect for a summer party. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. She would like it as her wedding cake flavour. Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Hi Jen, these would be delicious filled with chocolate ganache! Anyway back to the cupcakes. Thanks! My cups were about half full it sounds like you had a lot more mixture? It will keep in the freezer for up to a month. Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. X, Hi, Hi Jane , love the recipe. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Set aside. Please let me know what you think! Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. These are beautiful! Have fun! Baked them for my work colleagues for Valentines Day, I just adapted the recipe and added red and pink heart sprinkles with a giant white button to finish them off. Hi Tas, yes you can freeze them for up to 3 months. Bath Your email address will not be published. Kat, excuse me while I lick the screen!! England and Wales company registration number 2008885. Special Instructions. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. Hi Jane, Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Its such a simple buttercream! Thank you! 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. Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! This recipe is an example of howoften I mix and match recipes to create new ones. The good thing is, that there is usually an easy fix for all of the issues! I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. Furthermore, it's known to have an incredible amount of antioxidants. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Add in the strained raspberry juice, plus 1tbsp of the raspberry pulp (optional) and mix well until incorporated and your buttercream is evenly pink in colour. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! Spread over the top of the traybake then sprinkle with the strawberries. Scrape into a small bowl and refrigerate until cool enough to spread. Definitely dont look like the picture lol. These are simply delicious. Well, what I could scrape off the tin lol. $5.99+ Cooked cherries & blueberries topped with our vanilla, house made whip. They were a big hit. Have they gone red? Hi Janie! Cupcakes with frozen raspberries will need slightly longer baking. I followed the recipe but I only got 9 cupcakes! While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. My recommendation would be to only half fill the cases. Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! Im planning on making these for Mothers Day as they sound delicious! 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! 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. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. X, Could I replace raspberries with pistachios? Yes! Thanks for the recipe! Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. It's both fresh and sweet and brings a great color contrast! Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. I hope that helps! Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. Remove from oven, and wait 5 mins before placing on a wire rack to cool completely. White chocolate and raspberries pair perfectly together in this recipe. Thanks! I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. Melt the butter in a small saucepan over a low heat. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. They got rave reviews !!! Hi Jane But any ideas as to why this happened please? You can use a piping bag/tip or swirl the frosting on the cooled cupcakes with a knife or, White Chocolate Raspberry Cheesecake Bars, Brownie Cupcakes with Peanut Butter Frosting, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting, Preheat the oven to 350F (177C). Is there an easy way to adapt these to be Gluten Free at all? Enjoy! Made these cupcakes yesterday and they are so lovely! Hey! Combine and add buttermilk as directed below. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake. Line a 12 muffin tin with 12 paper cupcake cases. The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. I baked these cupcakes for my dads birthday. Can I melt the chocolate for the sponge mixture instead of using chocolate chips? These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. So for this recipe you'd need to add 1 + teaspoons baking powder. Thank you! I used a Wilton 2D piping nozzle for these cupcakes. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Snip one corner and fill the hallow portion of the cupcake. I really wanted them to have lots of raspberry yummyness! Can I ask you what brand of natural and dutched process cocoa you use? 1985 Birthplace of Coffeehouse Mysteries. Thanks for spotting that Sarah - I've updated the recipe now. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Hi The frosting is a perfect balance, not too sweet. For the full recipe with measurements, head to the recipe card at the end of this post. Raspberry Filled Vanilla. Home; Discover Bread; Japanese Cuisine; Healthy; Vegan Guide; Apps The mixture is then whipped into a stiff meringue. What is your opinon? You cant use stork, or a spread, or a substitute for buttercream. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. Hi Sally! Hope this helps! Top with the remaining cupcake batter. Do you think the recipe would still work okay if I mixed in like a cup or so of choclate chips? Cool. Im going to give these a try in the next few days. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Thanks for joining me in the kitchen. Thats exactly what I do I just split it evenly using a 5cm scoop! Would these cupcakes freeze well and if so how long would they last in the freezer? For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. Required fields are marked *. Recipe made 15 and amount of You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Me and everybody else in the house looked silly staring at the cupcakes while they were cooling! These cupcakes look absolutely perfect, and I love how you styled them! I would say maybe 1/2tsp (or whatever you find best!) Preheat the oven to 180C, 350F, Gas 4. Hey Madison! If you love raspberries and chocolate together, youll enjoy how we decorated this. Made these for my little sisters birthday she thought they where incredible. Raspberry Filled Vanilla. 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. That stuff is amazing! Hey! Spoon in the raspberry filling and top the cupcake with the piece you cut out. Turn mixer to medium and mix until smooth. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Add in your white chocolate and raspberries and fold through! The buttercream can be frozen in a sealed tub. Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. Portion the batter evenly among the muffin cups, filling about 2/3 full. Thanks! Line 12 standard muffin cups with paper liners. Let the chocolate cool to room temperature. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Line amuffin tin with paper cases. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) Put all the traybake ingredients, except the freeze-dried strawberries and white chocolate, in a large bowl and beat with an electric mixer until light and fluffy. The best way to eat it is fresh . Hi, great recipe, just wondered what is the weight you put into each cupcake case? Thank you for letting me use this. Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. Could this successfully be made into a cake? Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! Used the correct butter etc not enough chocolate maybe? I needed a little more milk for the topping but not an issue at all. Don't overbeat the mixture. Split two bags as I tried to pipe, so just ended up slapping it on. You may also like to add tsp Xanthan Gum for better texture. Aww wow thank you for such lovely feedback! Thank you x. These cupcakes will last in an airtight container for 3 days at room temperature! . Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down . 5. Hiya! After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. You are the one and only blog that I trust completely and you have never steered me wrong. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. Set aside to cool for 5 minutes. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. Great chocolate flavour. Happy Valentines Day . The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! I filled the cupcakes with chocolate whipped cream first. I love raspberries and will definitely be trying this recipe! Can I ask, how long would you cook them for if you wanted to make mini muffins ? 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws. What oven temp and cooking time do you recommend to make these mini? They over rose and then looked kind of splashed though tasted good. Add the vanilla extract and melted white chocolate and beat until it is well combined. I used fresh raspberrys and coated them in flour. Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. If you only have a gluten free plain flour blend, you will need to add baking powder. June 14, 2013 by Kirsten 4 Comments. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. Hey! Preheat the oven to 350 degrees F (175 degrees C). X, Hi Jane, Top with the remaining cupcake batter. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Did i add more liquid, or did I overmix? By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). This ensures the raspberries keep their shape and don't bleed into the batter. Hi Jane, Weve used a 2D Wilton nozzle to pipe the buttercream. Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Welcome to my Kitchen! For best results use grams. Thats it! Thank you Jane! They were fully cooked in the middle too. Hi,can i uae a white chocollate glaze as a topping? It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. You can freeze both the cupcakes and the buttercream. Continue. Hiya, there is a recipe for this in my book! While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Are these ok to freeze please as theyve got fresh raspberries in them worried they may go watery? Leave to cool on a wire rack. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. How about spreading this, ? Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache topeanut butter frosting. I ran into a lot of issues trying to use fresh raspberries. Press the hallowed piece back into place. Line a 12-cup muffin pan with cupcake liners. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! Yes definitely!! Pour into the mascarpone and stir, but be careful not to over mix. 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? 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! I like them all equally, except the Sharffen Berger. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Haha yes it can be so annoying when this happens, I use tate and lyle which doesnt do this!xx. Is it possible to do this cake with a raspberry filling? Yes, a cup of chocolate chips in the batter will be wonderful. 3-inch cakes. I would start with 1 1/2 tsp. I've also mixed white chocolate into the buttercream so it's extra luxurious! x. Hi Jane Simply follow my recipe for Strawberry Frosting and use raspberries instead. I would try adding one teaspoon of each! Your email address will not be published. I tried substituting normal flour for gluten free flour ( I am Coeliac). Mix on medium speed for one minute, then add the sugar after scraping down. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . And that frostingWOW! I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. In a medium bowl, whisk together flour, baking powder, and salt. Keep beating it until it no longer looks greasy. not bad, just needs a little extra water for the cocoa to be a smooth paste. 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! Welcome to The Baking Explorer! . Raspberry & white chocolate cupcakes. you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! I haven't had raspberry with white chocolate, but I can't wait to try it out. Divide the mixture equally between the 12paper cases. Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes.