Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. Required fields are marked *. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. Then add eggs and vanilla extract and mix them in. 05/07/2019 by thebakingexplorer 60 Comments. I've only ever made them with fresh ones. The raspberry flavors come out much more when you bite into a whole raspberry. i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. Haha yes it can be so annoying when this happens, I use tate and lyle which doesnt do this!xx. Pre-heat oven to 350F. - Also, I just have to thank you for supplying the world (and me!) Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) I like them all equally, except the Sharffen Berger. These rise a lot, so any more than that the cupcakes will overflow. Dont stop stirring or some egg whites may overcook on the edges of the bowl. 3 Peach Recipes. I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. Thats not typically something you can make at home! This recipe is an example of howoften I mix and match recipes to create new ones. You can even find todays exact raspberry frosting recipe on these raspberry lemon cupcakes, too. Im planning on making these for Mothers Day as they sound delicious! Can I use frozen raspberrys for the mixture? Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. Everything Ive made from your site has been perfect and easy to adapt in different ways. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Don't overbeat the mixture. *This post may contain affiliate links. Can I melt the chocolate chips Instead and put in the sponge? 8. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Made them for my moms birthday. You will need fresh raspberries for the cupcakes for the best results. ), Hi, I am planning to make your raspberry and lemon cake for my birthday. Will now be my go to recipe. I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. Don't overbeat the mixture. Preheat the oven to 350 degrees F (175 degrees C). 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. I'm sorry to here about the floury taste you describe. Please let me know what you think! It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Directions. Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Spoon in the raspberry filling and top the cupcake with the piece you cut out. Read about our approach to external linking. Cool in the cases on a wire rack. Fold in raspberries and chips. It turned out beautifully and I added a simple icing sugar drizzle after it cooled. Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). I made a batch of these for my mums birthday and they were a hit! The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. As an Amazon Associate I earn from qualifying purchases. 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. Its helped me get through lockdown and gave me the confidence to bake. Scoop the buttercream into a piping bag fitted with a large star tip. You can also get in touch with me on my Twitter, Instagram or Facebook. These went down an absolute treat . 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. Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. just whoa!!! Recipe was really easy to follow and they were super fun to make. Run a palette knife around the edges of the tin. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Hi Beatriz, the frosted cupcakes will be okay at room temperature for a day, but after that it is best to store them in the refrigerator. Stir in the dry pudding mix into the cake batter. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. Anyway, my tray of 30 came home empty two hours later. The fresh raspberry was a great bonus, but should be placed on its side (like in your photo) rather than straight up. To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. thank you. Line a 12-hole muffin tin with paper cases. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. 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. Yes that could be the chips you could try freezing the chocolate chips for at least an hour so they basically bake for less time! You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. Spoon mousse into a piping bag or zip to bag. Thanks. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raspberry Filled Vanilla. 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. Bring a pot of water (with 1 inch of water) to a simmer. These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. This post may contain affiliate links. Fill the cupcake cases 2/3 of the way up and bake in the preheated oven for about 20 mins. Everything you see is vegetarian, and there are vegan options too! Your email address will not be published. In a medium bowl, whisk together flour, baking powder, and salt. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Love this recipe they turned out fantastic, will definitely make again. Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Hi Sally, It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. 2022. Hope this helps! 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! You may also like to add tsp Xanthan Gum for better texture. Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. Whichever you prefer! Toffeed raspberry and white chocolate cupcakes. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Mix together on a high speed with a whisk attachment for 2-3 minutes. Preheat the oven to 180C, 350F, Gas 4. Definitely dont look like the picture lol. Cream together the butter and caster sugar until light, fluffy and smooth! 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! Thank you x. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? Add the eggs and vanilla extract and mix for 2 minutes. Hi Susan, For the frosting? They went down really well at home so I will definitely be making them again! Excited to make this frosting to go with your chocolate cupcakes. Mine and my partners favourite cupcake recipe, simply delicious! Step 6 - Scoop of the mixture into the 12 paper cases. 1. Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. 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. Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. This recipe can be frozen without the raspberry decoration. Also, I noticed there were some small sink holes on the top of the cupcake but it looked like thats where the raspberrys were so not sure if it was something to do with them. Hey there Sally! Would frozen raspberries work or is it best to use fresh? For best results, use an electric mixer. Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. Hope this helps! 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! Just to get a more subtle raspberry flavour? Can I use soft brown sugar instead of caster sugar for this recipe? You can try different chips, or try coating in flour! Wondering if it would be enough to frost a cake! Scrape down the sides of the bowl. If you want to make this recipe into a layer cake, youll have to work it out yourself! Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. 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 . If it is possible what quantities would you suggest. Yours look smooth when baked mine not so much? Anyway back to the cupcakes. 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. 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. Hi Sally , Try tossing them in flour and/or freezing them before! Whisk the dry ingredients. The best way to eat it is fresh . Melt the butter in a small saucepan over a low heat. Raspberry Filled Vanilla. x. I would start with 1 1/2 tsp. 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. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Hi Jane, So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. 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. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! June 14, 2013 by Kirsten 4 Comments. 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. You will also need to decorate the cupcakes with dairy free white chocolate. Thanks so much!! To make the sponge, mix together the butter or baking spread and caster sugar. I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. *I earn a small amount of money if you buy the products after clicking on the links. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. Id appreciate your advice. Your email address will not be published. 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. I made your cupcakes and they were a hit at my office! They were a huge hit! Please note, I have not tested this recipe using plain or all purpose flour. In a small bowl whisk together the flour, baking powder, and salt. Its such a simple buttercream! I haven't had raspberry with white chocolate, but I can't wait to try it out. Do you know why this must be? Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! How would I do the measurements work to make this into an 8 cake? Fill greased or paper-lined muffin cups two-thirds full. x. They are delightfully decadent. Continue this, alternating between milk and flour until it's all combined. Top with fresh raspberries if desired. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Hi Jane, Set aside to cool for 5 minutes. Leave the cake to cool in the tin. Yes absolutely, use 15 20g! Set these dry ingredients aside. Then add eggs and vanilla extract and mix them in. Spoon half of the white chocolate mixture over the base. I used 1 cup and coated the raspberries like the recipe calls for. Sally has been featured on. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Line a 12-cup muffin pan with cupcake liners. 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. Let the chocolate cool to room temperature. Thank you so much!! Sift together the flour, baking powder, and salt into a bowl. 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. 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. I followed the recipe but I only got 9 cupcakes! * Cup sizes given are US size which is smaller than metric. I'd recommend doing it in sandwich tins rather than a deep tin. Mini will take 11-13 minutes. Honestly I cant cope! Hi Jus, I've not tried it myself, but I don't see why not! Hi Jane Beat the softened butter until smooth this can take a couple of minutes. Find my other Cupcake & ChocolateRecipes on myRecipes Page! Thank you so very much this recipe is absolute perfection!!! Love all your recipes! Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Hey can you use frozen raspberries? GoodTo is part of Future plc, an international media group and leading digital publisher. 2 Ingredient Chocolate Fudge Cookies. I love all the recipes Ive used from your site! cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. The food colour and berry type can also be changed to suit a different colour palate if preferred. How about spreading this, ? Reserved. These cupcakes will last in an airtight container for 3 days at room temperature! Perfect again !! Any ideas what happened? The cupcakes look beautiful!