Raspberry and White Chocolate Cupcakes
Indulge in the sweet and creamy goodness of Raspberry and White Chocolate Cupcakes! This delicious recipe features fluffy cupcakes filled with tangy raspberries and white chocolate chips all topped with delicious white chocolate buttercream.
Servings 18 cupcakes
Calories 283kcal
Ingredients
For the Cakes:
- 150 g Caster Sugar
- 150 g Margarine
- 3 Medium Eggs
- 150 g Self-Raising Flour
- 150 g Raspberries
- 100 g White Chocolate Chips
For the Buttercream:
- 100 g White Chocolate broken into squares
- 140 g Unsalted Butter at room temperature
- 140 g Icing Sugar
- Pink Sprinkles optional
Instructions
- Preheat the oven to 160 degrees C (fan-assisted) and line a muffin tin with cake cases.
- Use your fingers to carefully break up the raspberries, keeping some whole to decorate.
- Whisk together the margarine and caster sugar.
- Whisk in the eggs, one at a time.
- Whisk in the flour until smooth.
- Add the raspberries (keeping a few bits to dot on top) and white chocolate chips and fold.
- Spoon into the cases filling about halfway.
- Dot the last of the raspberries on top.
- Bake for around 15 minutes, until a skewer comes out clean and the tops are lightly golden.
- Remove from the oven but leave to cool fully in the tin.
- Melt the white chocolate for the buttercream slowly over a Bain Marie.
- Leave to one side to cool.
- Cube the butter and beat until soft.
- Whisk in the icing sugar.
- Add the cooled melted chocolate and whisk until smooth.
- If it’s still too stiff to pipe, whisk in a tablespoon or two of milk.
- Pipe the buttercream onto the top of the completely cooled cakes and add raspberries, sprinkles and any other decorations.
Notes
- You don’t need to totally crush the raspberries, just break them into smaller pieces so they spread evenly and don’t sink. A few bigger lumps are fine.
- This recipe makes 18 cakes, so either bake in 2 batches or use 2 tins.
- See the post above for more tips and advice.