Raspberry & White Chocolate Cupcakes

November 25th, 2011 § 0 comments

Raspberry & White Chocolate Cupcakes.

As sweet as my cat.


— Raspberry & White Chocolate Cupcakes (12 large cupcakes) —

100g butter, softened

100g caster sugar

2 eggs

80g white chocolate, melted

50ml milk

150g plain flour

1 teaspoon baking powder

24 fresh raspberries


— for the raspberry buttercream —

100g butter, softened

150g icing sugar

40g fresh raspberry


Some raspberries for decoration


Preheat the oven 340F/170C.

Place the butter and sugar in a large bowl, beat together until light and fluffy.

Add the eggs one at a time and beat well.

Add the melted white chocolate and milk, mix everything.

Sift together the flour and baking powder into the bowl and fold into the mixture.

Line a 12 hole muffin tin with paper cases. Place 2 fresh raspberries into each cup. Spoon the mixture into the paper case.

Bake for 20-25 minutes until lightly golden. Transfer to a wire rack to cool completely.

To make raspberry butter cream, Place the raspberry in a small sauce pan with 1 tablespoon of water and cook over medium heat and mush with a fork. Pour the raspberry sauce through a fine mesh strainer to take out the seeds.

Place the butter in a bowl and beat until light and fluffy. Sift in the icing sugar and beat together, add the raspberry sauce and mix well.

Place the buttercream in a piping bag and pipe the buttercream on to of the cupcakes and decorate as you like.

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