Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. When you touch the sides of the bowl they shouldn't feel warm. Children will love to decorate with chocolate strands and chocolate decorations. Frost your cake with remaining frosting and decorate as desired. Check out my Raspberry & White Chocolate Cake recipe for details. In your strawberry buttercream, you use freeze-dried strawberries. I would recommend avoiding cooking or baking chocolate. Hi Jen, these would be delicious filled with chocolate ganache! Simply follow my recipe for Strawberry Frosting and use raspberries instead. You are the one and only blog that I trust completely and you have never steered me wrong. What is your opinon? Hope this helps! From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Hi there. Sorry I dont understand do you mean the freeze-dried raspberries? Love all things chocolate? (Or your scoop is bigger! Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. Add the vanilla extract and melted white chocolate and beat until it is well combined. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Im only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. If you wish to change your mind and would like to stop receiving communications from hellomagazine.com, you can revoke your consent by clicking on "unsubscribe" in the footer of the newsletter. Hi Jane The fresh raspberry was a great bonus, but should be placed on its side (like in your photo) rather than straight up. Line a 12-cup muffin pan with cupcake liners. Went down really well so fresh & gorgeous. Chocolate Cupcakes with Raspberry Frosting - Sally's Baking Addiction (Ive had quite a few messy occasions in the past haha!) To make the chocolate icing melt the butter and pour it into a bowl. Thanks! The cupcakes will last for 2-3 days in an airtight container in a cool place. Then they're topped with the remaining batter. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. I hope you love this recipe as always! The tops of cupcakes should spring back when lightly pressed. Please see my disclosure for more details!*. cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. Welcome to my Kitchen! Add in of the milk. I made these yesterday and they were delicious! Thank you Jane! All images & content are copyright protected. Hi Nicole, youll want the coconut oil to be fully melted in this recipe. For best results, use an electric mixer. Hope this helps! I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! Mini will take 11-13 minutes. is our usual go-to topping for these cupcakes, youll especially love them with, this extra creamy frosting made with fruity raspberry preserves, Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from, . try cream cheese frosting, much easier to do by hand, and so yummy! I baked these cupcakes for my dads birthday. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. I am not a certified Dietitian or Nutritionist, Your email address will not be published. Thank you for letting me use this. just whoa!!! Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. This frosting should work just fine for piping a rose. Or in that case is it better to keep them in the refrigerator? These are so pretty and perfect for a summer party. Thanks for joining me in the kitchen. 5. Spoon the remaining white chocolate mixture on top, then smooth and level it. The cake itself is delicious, but when I checked on the cupcakes around the 15 minute mark, they had spread everywhereIm not sure what went wrong. Id appreciate your advice. You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. The base for these cupcakes is a moist and fluffy cake. Add of the flour mixture to the egg mixture and stir it through. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Whisk the. 50g (2oz) white chocolate chips. The cupcakes will be lighter and fluffier when made with an electric mixer. About 10-15g worth probably! Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Blitz until runny, then pour through a sieve into a bowl to remove the seeds. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! I filled the cupcakes with chocolate whipped cream first. I dont have an electric whisker to have to use my hand! Hi Sally will this recipe and frosting be enough for 2 nine cakes? Stir in the vanilla. Buttercream was exactno waste. However, typically you would use 75% of the amount of butter! Toffeed raspberry and white chocolate cupcakes. Happy Valentines Day! It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Why do you recommend to not use freeze-dried raspberries? While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Thanks. Can I leave out the white chocolate in the buttercream? If I only wanted to make half the cupcakes can I just half all ingredient ? Can I use frozen raspberrys for the mixture? Scrape into a small bowl and refrigerate until cool enough to spread. X, Could I replace raspberries with pistachios? It will keep in the freezer for up to a month. Fill the cupcake cases 2/3 of the way up and bake in the preheated oven for about 20 mins. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Thank you! Add the eggs, one at a time, beating well after each addition. Hiya! Cooked them at 170 for 19 mins, but theyve slowly fallen after taking out the oven. It's both fresh and sweet and brings a great color contrast! Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Line a 12-hole muffin tin with paper cases and set aside until needed. You can realistically use any white chocolate you fancy the key is just to make sure its not too hot before adding it into your buttercream! Hey! Hi Sally! Especially with big chunks of chocolate like this! I needed a little more milk for the topping but not an issue at all. Step 6 - Scoop of the mixture into the 12 paper cases. Aww wow thank you for such lovely feedback! Also, do you add any liquid? Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. Looking forward to trying this! Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. Add in the eggs, one at a time, beating well after each addition. The bunco ladies are going to swoon tonight! For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Thanks! These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Spoon in the raspberry filling and top the cupcake with the piece you cut out. I would like to make these for an 80th Birthday but I need to double the quantity. This is an informational estimate only. Come to Celebrate Rio Carnival 2023 with us. Gracias. I'm sorry to here about the floury taste you describe. Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. 05/07/2019 by thebakingexplorer 60 Comments. I have never done this. The sharpness of the raspberries goes so well with the white chocolate.. One thing I noticed though was that the bottom of the cakes seemed to stick to the case which I think was due to the chocolate chips at the bottom, is there a way to avoid this? Hi Monique! Hope this helps! Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. 113g ( cup) unsalted butter, softened to room temperature. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Can I ask you what brand of natural and dutched process cocoa you use? The cupcake cases were not very good quality or not greaseproof, the cupcakes were stored in an airtight container before they were fully cooled down, or the cupcakes were left to cool in the baking tin - I hope that helps for next time! I love the flavour combination and these cupcakes look perfect. Directions. I wont be giving away my secrets haha! Mary Berry's family suppers: Cranberry and white chocolate shortbread Hi Janie! You could, or slightly less the baking time may also be slightly less as pistachios are drying compared to raspberries! Your email address will not be published. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis. Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Store bought jams and jellys are not always a good idea for me with my sensitivities. Thank you x. Can I use soft brown sugar instead of caster sugar for this recipe? While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. I can only get large eggs in supermarket at the mo! Spoon mousse into a piping bag or zip to bag. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? Hi Jus, I've not tried it myself, but I don't see why not! Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Do not use my images without prior permission. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. Thankyou xx, Hello, great recipe! Preheat the oven to 350F (177C). Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Hi, I would recommend adding one and a half teaspoons of baking powder. Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. Remove the sides and base and sit on a plate. Pour dry mixture over wet ingredients. Is there a technique to making the buttercream softer rather than stiff like icing? Place 4-5 raspberries onto each cupcake and gently press them in a little. Preheat the oven to 350 degrees F (175 degrees C). Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. How much frosting does the recipe make? These went down an absolute treat . I really like to have an evenly filled cakes, thanks. The Water Bar Geneva - Raspberry Filled Vanilla x. I usually just split the recipe evenly between 12! Ah, I just made these and they over rose and turned into a massive mess. Last updated 31 August 22. I used a Wilton 2D piping nozzle for these cupcakes. Save my name, email, and website in this browser for the next time I comment. Yours look smooth when baked mine not so much? I've used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don't want. Preheat an oven to 350F (180C). Thank you. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. In a medium bowl, whisk together flour, baking powder, and salt. - Also, I just have to thank you for supplying the world (and me!) Thanks Jane! 1. #9 White Chocolate Raspberry Latte. I would try adding one teaspoon of each! 3. These cupcakes will last in an airtight container for 3 days at room temperature! Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Hope this helps! You may also like to add tsp Xanthan Gum for better texture. Place 4-5 raspberries onto each cupcake and gently press them in a little. White Chocolate Raspberry Cake - The Itsy-Bitsy Kitchen Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! The tops of cupcakes should spring back when lightly pressed. Learn how your comment data is processed. The buttercream will also be smoother. I used fresh raspberries and folded them in carefully at the end, it worked great. The Aa berry is a super nutritious and healthy berry that grows in Brazil 's rainforests. This post may contain affiliate links. 2. The frosting was a little to sweet for my taste even with the salt but the cake recipe was amazing and I would totally make them again and recommend this recipe to anyone wanting something sweet and delicious! Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! White chocolate and raspberries pair perfectly together in this recipe. Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Fresh rapsberries do need to be kept in the fridge, so if you want to store the cupcakes I would advise adding the fresh raspberries right before serving. White Chocolate-Raspberry Cupcakes | Williams Sonoma These have probably been the most popular cakes I've ever made! Why would freeze-dried raspberries not work? Thank you for supporting The Baking Explorer! Mine and my partners favourite cupcake recipe, simply delicious! Yes, a cup of chocolate chips in the batter will be wonderful. Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. 1. Is there an easy way to adapt these to be Gluten Free at all? That sounds like the cups are bigger for sure, theres definitely no way this only makes 9 if they are the same size as mine! Hi Kat Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? White chocolate and raspberry cake recipe - BBC Food Stir until melted but not hot. *This post may contain affiliate links. 100g (4oz) softened butter, plus extra for greasing. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) Thanks for the recipe! Thank you! You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. Set aside. Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. Yes definitely!! Cool. Recipe made 15 and amount of Could this successfully be made into a cake? In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. Would frozen raspberries work or is it best to use fresh? . Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. And that frostingWOW! Thats exactly what I do I just split it evenly using a 5cm scoop! Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. Top with fresh raspberries if desired. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Set aside. Ive never had a problem before and used all the ingredients as you suggested. Raspberry and White Chocolate Muffins - Bake Play Smile x. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? Raspberry and White Chocolate Cupcakes 120 grams flour 3 grams baking powder 60 grams butter 50 grams granulated sugar 1 egg 40 milliliters milk 1 teaspoon brandy 6 fresh raspberries Jam 100 grams raspberry 40 grams granulated sugar 1 teaspoon lemon juice Buttercream 100 grams unsalted butter 200 grams confectioners' sugar 20 grams white chocolate Cupcakes were delishes! Next, mix in self raising flour. 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws. Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. And I encourage you to do the same! And if so do you weigh before or after sifting? Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as the guardian, and cosmopolitan magazine.