Spring is in full swing and I am loving baking with fresh summery fruits! Raspberries are probably my favourite, especially with white chocolate, sooo good!
This is one of my favourite cupcakes so I thought it would only be right to share the recipe with you all!
Raspberry and white chocolate cupcakes
Ingredients
For the sponge
150g caster sugar
150g unsalted butter
3 eggs
150g self raising flour
100g white chocolate chips
12 teaspoons raspberry jam
For the frosting
250g icing sugar
60g unsalted butter
30g melted white chocolate (cooled)
Directions
1. Preheat your oven to 180 degrees and line a muffin tin with 12 cupcake cases. Start by creaming your butter and sugar together until it is pale and fluffy, this can take up to 5 minutes. Add the eggs one at a time, mixing between each one. Sift the flour in and mix. Make sure you are scraping the sides of your mixing bowl as you add each ingredient. Finally, stir through your chocolate chips.
2.Once everything has been evenly mixed, you can start filling your cupcake cases, I like to use an ice cream scoop so all my cakes are the same size. Pop these in the oven for 14-16 minutes, you'll know when they're done if you insert a skewer and it comes out clean, they should also be a nice light golden brown colour and springy to touch. Leave these to cool in the tin for around 10 minutes, then transfer to a wire rack to cool completely.
3. Whilst the cakes are cooling you can make the frosting. I would start by melting the white chocolate, this can be done in the microwave or over a pan of boiling water. Once the chocolate has completely melted leave it to one side to cool. You can then put the butter in your mixer and beat it for a few seconds so it's not too stiff; gradually start adding the icing sugar. It will look like very fine breadcrumbs at this point, don't worry! Once your chocolate has cooled down, add it to the butter and sugar and beat for around 5 minutes, if you think it's too thick you can add a cap or two full of milk, this should be enough to loosen it up.
4. Once your cupcakes have cooled, cut out the middle of the cakes, you can use an apple corer for this if you have one; fill the cavity with the raspberry jam and pop the top back on. You can now ice your cupcakes! I like to use a palette knife to frost mine, but you can use whatever you find easiest. I then popped a fresh raspberry on top, but you can decorate yours as you'd like! These will keep well for up to 4 days in an airtight container. Enjoy!
