https://www.cutoutandkeep.net/projects/white-chocolate-and-raspberry-cupcakes • Posted by Loopylars
Great summer cupcakes when raspberries are in season. Strawberries could also be used just use strawberry jam in the centre. Had a fantastic reaction to these when I took them for work colleagues. I have included the frosting recipe below but again this can probably be purchased to save time :o) **Original recipe from The Primrose Bakery**
Great summer cupcakes when raspberries are in season. Strawberries could also be used just use strawberry jam in the centre. Had a fantastic reaction to these when I took them for work colleagues. I have included the frosting recipe below but again this can probably be purchased to save time :o) **Original recipe from The Primrose Bakery**
Pre- heat the oven to 170oC (350oF) Gas mark 4. Line a 12 hole muffin tray with paper cases.
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.
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.
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.
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.
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.
Ice the cupcakes with the frosting and decorate with fresh raspberries - I also added white chocolate stars to mine :o)