White Chocolate And Raspberry Cupcakes

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• Step 1

  Pre- heat the oven to 170oC (350oF) Gas mark 4.

  Line a 12 hole muffin tray with paper cases.

• Step 2

  In a large bowl cream the butter and sugar together with a electric whisk until pale and smooth. Add the eggs one at a time to continue to beat until incorporated.

• Step 3

  Combine the two flours in a separate bowl. Put the milk in a jug and add vanilla extract. Add 1/3 of the flour to the creamed mixture and beat well. Pour in 1/3 of the milk and continue to beat. Repeat these steps until all the flour and milk have been added. Gently fold in the raspberry jam.

• Step 4

  Carefully spoon the mixture into the paper cases - 2/3 full and bake for 25 minutes until golden brown. Cool on a wire rack once baked.

• Step 5

  I prefer to make the frosting when my cakes are baking.

  White Chocolate Buttercream

  110g Unsalted Butter- Room Temperature
  60ml Milk - Room Temperature
  1 Tsp Vanilla Extract
  500g Icing Sugar
  100g White Chocolate
  3 Tbsp Double Cream

  *In a large mixing bowl beat the butter, milk, vanilla extract and half of the icing sugar until smooth.
  *Gradually add the remainder of the icing sugar and beat until smooth and creamy.
  *A few drops of colouring can be added at this point if desired.
  * Melt the white chocolate in a bowl over a pan of water being carfeul not to over heat.
  *Leave the chocolate to cool a little before adding to the icing with the cream.
  *The icing may need beating again if it becomes too stiff - more cream can also be added if needed.

• Step 6

  When the cupcakes are cooled, cut a small hole in the centre of eah cupcake and carefully add a teaspoon full of jam inside. Place a small piece of the cake on top to cover the jam.

• Step 7

  Ice the cupcakes with the frosting and decorate with fresh raspberries - I also added white chocolate stars to mine :o)

Comments

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michelle G. · Antigonish, Nova Scotia, CA · 1258 projects 16th January 2011

nice, must try

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