Raspberry and White Chocolate Cupcakes

The recipe for raspberry and white chocolate cupcakes is one of many to come.

Raspberry and White Chocolate Cupcakes

For years I’ve been toying with the idea of running an online shop but procrastinated due to a mixture of fear, cluelessness and that there was one more thing to do before taking the plunge. No more so. What’s the point to keep stalling and at the end of your life thinking damn, I should have done it?

So here is my tiny shop selling baking accessories. For now I’m only selling cupcake cases but my mind is bubbling and brimming with plenty of ideas so keep an eye out because BIG things are coming.

Raspberry Cupcakes

As you would have noticed, Greedy Gourmet is more of a food blog than a baking one, which makes it even more bonkers considering the merchandise I picked to sell since I’m not a baker. Fret not, just like last year when I reached out to restaurant chefs to demonstrate famous dishes for me, such as Tzatziki and Samosas, I’ve started reaching out to avid bakers.

Recently I moved to Hockley in Essex and tracked down Sue Field, owner of Finesse Cakes, who lives a stone’s throw away. Are you arty? I’m not. My monkey drawing looks like a mouse and a horse looks like an alien. Even Sudan the elephant, paints better than I do.

In stark contrast you get these really fantastic artists who create works with such ease and with a great eye for detail. One of them is Sue, just check out her gallery of wedding cakes. She bakes them with a range of flavours and gracefully helped me out with three cupcake recipes. Below is a cake that she was working on when I came over for the photo shoot.

Granny made of fondant

Cupcake Cookbooks You will Enjoy

Cupcakes with hearts

Cupcake Cases You Need

If you are wondering what kinds of cupcake cases to use, look no further. Perfectly matched with the flavour of raspberries, these pink polka dot (£2.29) and pink butterfly cake cases (£2.49) go well together on a stand. Just click on the links or images to order them!

Pink and white butterfly cupcake case Pink Polka Dot Cupcake Case

Here we go. It’s always a good idea to measure out all the ingredients before baking or cooking.

Measuring flour

We need some flour, sugar, butter and egg.

Weighing caster sugar

Very quickly I realised, in contrast to shooting food step-by-step, doing it for baking quickly gets boring.

Spoonful of Margarine

As always, we’ll just about always need …. you guessed it … flour, sugar, butter and egg. So after the following three cupcake recipes, my focus would be less on step-by-step and more on techniques to get stuff done.

Cracking egg

Don’t forget to pre-heat your oven to 175°C/350°F/gas mark 5. Mix the butter and sugar together until it turns into a lighter colour.

Churning butter and sugar

Here’s a handy trick. Instead of pouring in all the eggs at once, add just one egg at a time along with a spoonful of flour to stop it curdling. When it’s incorporated into the batter, add the next egg and spoonful of flour and so on. This makes the cupcake mix lighter . The remaining flour should be mixed in at a slow speed. The end result is that your cupcakes will rise better.

Raw Cupcake Mix

You can use fresh or frozen raspberries. Depending on the season you might be better off using frozen raspberries because they are picked at their prime and quickly frozen whereas out of season fresh raspberries are tasteless thanks to the many miles they are shipped from a foreign country.

Raspberries and White Chocolate

If you’re using frozen raspberries, zap them in the microwave and give them a stir. If you don’t like pips, strain the mixture.

Chopped raspberries

Add it to the mix.

Mixing in raspberries

Don’t forget the all important white chocolate chips!

Crumbled White Chocolate

What you’ll end up with is a pale pink batter.

Raspberry and White Chocolate Batter

Here is another clever trick I learned from Sue. Until now I’ve always grappled with getting equal amounts into each cupcake case. Solution? Use an ice-cream scoop!

Ice cream scoop with batter

These babies are ready for the oven.

Cupcake batter ready for oven

Simply beautiful. Now they need icing.

Cupcakes fresh from oven

Soften the butter for the icing. Gently mix in the icing sugar, careful to create clouds of sugary dust, which will delight the kids of course. You can use a hand mixer which will make the job much easier. For larger quantities use a food mixer.

Butter Icing

Place the butter icing in a piping bag and pipe swirls onto the cakes.

Piping cupcakes

Decorate using your creativity – anything from using fresh raspberries, sprinkles and chocolate.

Iced cupcakes

I hope you enjoyed this recipe – more cupcake recipes are coming soon!

White Chocolate Cupcakes

Products Used In This Recipe

Dark pink and white polka dot (£2.29) and pink and white butterfly cake cases (£2.49) – just click on the links or images to order them!

Pink and white butterfly cupcake case Pink Polka Dot Cupcake Case
5.0 from 1 reviews

Raspberry and White Chocolate Cupcakes
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 117.1g
  • Calories: 527
  • Fat: 28.5g
  • Saturated fat: 16.3g
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 64.7g
  • Sugar: 51.5g
  • Sodium: 50mg
  • Fiber: 0.7g
  • Protein: 2.9g
  • Cholesterol: 0

Recipe type: Dessert
Cuisine: English
Prep time: 
Cook time: 
Total time: 

A classy addition to any kind of afternoon tea.
Ingredients
  • 130g self-raising flour
  • 130g caster sugar
  • 130g butter or margarine
  • 5ml (1 tsp) baking powder
  • 2 large eggs
  • 60g fresh or frozen raspberries
  • 90g white chocolate
  • 250g unsalted butter
  • 500g icing sugar
Instructions
  1. Pre-heat oven to 175°C/350°F/gas mark 5 and place appropriate number of muffin cases in a muffin tray.
  2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
  3. Measure out flour into a separate bowl and add the baking powder – gently stir together.
  4. Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well.
  5. Repeat step 4 with the other egg.
  6. Chop the raspberries until they have turned to a liquid.
  7. Chop the chocolate into small chunks.
  8. Gently stir in the remaining flour, raspberries and white chocolate.
  9. Scoop mixture into cases up to about half full.
  10. Place the mixture in the oven for approximately 15-20 minutes. Check after 15 minutes to see if cooked. Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
  11. Remove cakes from the tin and place them on a wire rack to cool completely before decorating.
  12. For the butter icing you first need to soften the butter.
  13. Carefully add icing sugar to avoid clouds of icing dust.
  14. Mix until fully incorporated and butter icing becomes whiter.
  15. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  16. Decorate with a fresh raspberry, grated white chocolate, edible sprinkles or any other edible decorations as desired. Cover and refrigerate any left over butter icing.
Notes
Serve with risotto Milanese, buttered pasta or polenta.Serve at an afternoon tea.

 

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Comments

  1. says

    Raspberry and white chocolate is such a lush flavour combination… and the cases are so pretty – especially the butterfly ones. I think I hanker after super girly things much more since I became the mother of boys!!!! Good on you setting up a shop…

  2. says

    Lovely cupcakes – I really love adding fruit purees into the mix or even some fresh lemon curd. Good luck with the online shop and thank you for the link love. Off to investigate the beetroot and bitter chocolate cupcakes….

  3. says

    what pretty cupcakes and lovely cases.
    I love how you have done the icing
    I do have to make cupcakes relatively often as my daughter loves them so will try your version out!

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