Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache topeanut butter frosting. Run a palette knife around the edges of the tin. I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. It happened the same for me. The cupcakes look beautiful! 1. Is it possible to do this cake with a raspberry filling? Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. In your strawberry buttercream, you use freeze-dried strawberries. I made these cakes for my friends hen party and she loved them. How about spreading this Nutella frostingon our homemade brownies? But any ideas as to why this happened please? I made these yesterday and they were delicious! Yes absolutely, use 15 20g! Line a 12-hole muffin tin with paper cases and set aside until needed. Please note, I have not tested this recipe using plain or all purpose flour. 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. Ive made them twice now!! A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Simply carve out a tiny 3/4-inch-deep hole in the center of the cupcake with a sharp knife no need to use a ruler or anything, just make sure you dont hit the bottom of the cupcake. I wont be giving away my secrets haha! Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Keep the hallowed out portion. This post may contain affiliate links. These are so pretty and perfect for a summer party. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Preheat the oven to 180C, 350F, Gas 4. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Thank you! Instead of cupcakes THANKS! Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Thanks for any help! 3 medium eggs 150 g self raising flour 150 g white chocolate chips 150 g raspberries White Chocolate Buttercream 125 g unsalted butter (room temp) 250 g icing sugar 150 g white chocolate (melted) Decoration White chocolate sprinkles Freeze dried raspberries Raspberries Grams - Ounces Instructions Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Hi, I would recommend adding one and a half teaspoons of baking powder. Thank you for letting me use this. My cups were about half full it sounds like you had a lot more mixture? The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! Add the eggs, one at a time, beating well after each addition. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Add in your white chocolate and raspberries and fold through! Thanks. Hi Sally! Eb x. but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. Welcome to The Baking Explorer! Gracias. I never ate or made a cupcake until your recipes came along. I can only get large eggs in supermarket at the mo! Gradually add the icing sugar and mix until a smooth consistency. Hey Madison! The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + teaspoons baking powder. I have never done this. Toffeed raspberry and white chocolate cupcakes. This recipe can be frozen without the raspberry decoration. Or butter too cold? The mixture is then whipped into a stiff meringue. Experience the Magic! (Ive had quite a few messy occasions in the past haha!) Happy Valentines Day! Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Twitter Let me know how it goes! And then the paper was like stuck to the buns so it was peeling off so I was coming on for some advice on what I may have done wrong? If ok pls can I have the recipe.Thanks. By registering to HELLO! Hope this helps! A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. Or could there be any other reason why this happened? X. I just kept beating the grainy mixture until it came nice and fluffy again. Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Especially with big chunks of chocolate like this! Hi Kat 1. 3-ounce box instant white chocolate pudding mix**. Fold in raspberries and chips. 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. Hope this helps! For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Learn how your comment data is processed. Preheat an oven to 350F (180C). The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. This recipe was so delicious! Can I melt the chocolate for the sponge mixture instead of using chocolate chips? Swiss buttercream can seem like a tricky frosting to make as there are some things that can go a little wrong. Step 6 - Scoop of the mixture into the 12 paper cases. Dont stop stirring or some egg whites may overcook on the edges of the bowl. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. Cupcakes/Muffins. Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. Cupcake recipes are great to serve to a crowd on a special occasion! with so many recipes. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Yes, a cup of chocolate chips in the batter will be wonderful. 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. Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. Turn into the prepared tin, level the top and bake in the oven for 3035 minutes or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! Hey there Sally! Pour into the mascarpone and stir, but be careful not to over mix. Mix together on a high speed with a whisk attachment for 2-3 minutes. Or next time, you could try adding less raspberries. Top with fresh raspberries if desired. Add in the egg; beat until combined. Hey! Can I ask, how long would you cook them for if you wanted to make mini muffins ? I bake quite regularly but the reviews I got for these were exceptional . I would recommend avoiding cooking or baking chocolate. Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. These are simply delicious. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. They're topped with a silky smooth white chocolate Swiss meringue buttercream. Spoon half of the white chocolate mixture over the base. Preheat oven to 325F/163C. Looking forward to trying this! Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Heres how it works. Thanks, Hi Karen, yes if you would like to make 24 cupcakes, then you will need to double the quantity of all of the ingredients . It has an exceptional taste that is described as a mix of chocolate and wild berries. To make the coulis, put half the raspberries in a small blender. Looking forward to your book (Ive already preordered :)). Stir in the freeze-dried strawberries and melted chocolate. Serve them for valentines day, birthdays, baby showers, or just simply because! Billington's Unrefined Golden Caster Sugar. Reserved. i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. I made them for a birthday but dont want to give them away! This ensures the raspberries keep their shape and don't bleed into the batter. I subbed the raspberries for chopped fresh Granny smiths and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. Stir in vanilla. Thanks! Fotgrafo - Marco Antonio Teixeira. Set aside to cool for 5 minutes. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. Just look at how beautiful it is!! Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! For best results, use an electric mixer. Oh you must try it, it's such a yummy combination! Im only wanting to make 6 cupcakes, and it says use 1.2 eggs. Can I also ask, did you use self raising flour or plain/all purpose flour? Happy Fiesta Friday! Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. Thanks for joining me in the kitchen. Would you recommend that I double the quantity of all the ingredients? How much frosting does the recipe make? Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. This recipe can be made up to 2 days ahead. Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. Thanks. I used fresh raspberries and folded them in carefully at the end, it worked great. With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! These can freeze for up to 3 months! This batter is very easy to prepare. Enjoy! 50g (2oz) caster sugar, plus extra to finish. 2. I used a baking spread for the cupcakes and unsalted butter for the buttercream. Portion the batter evenly among the muffin cups, filling about 2/3 full. 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! To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Any ideas of where I am going wrong? Is it because a feature of cupcakes is they dont have to rise much? You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. I used fresh raspberrys and coated them in flour. Hi. It turned out beautifully and I added a simple icing sugar drizzle after it cooled. The frosting is a perfect balance, not too sweet. Will it still look pretty? Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Did i add more liquid, or did I overmix? Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Hi Jane! Taste is amazing though!!! Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Preheat oven to 350F. Top with the remaining cupcake batter. Made these for my little sisters birthday she thought they where incredible. With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube. Then add eggs and vanilla extract and mix them in. Made these yesterday and I love a recipe that does exactly what it says on the tin. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Line a 12 muffin tin with 12 paper cupcake cases. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. I used 1 cup and coated the raspberries like the recipe calls for. To make the chocolate icing melt the butter and pour it into a bowl. Add the eggs and vanilla extract and mix for 2 minutes. Can I ask you what brand of natural and dutched process cocoa you use? Let me know how you get on! Made these yesterday and I received so many positive comments from those who tried them. The buttercream will also be smoother. If you did I would recommend serving the cupcake soon after. thank you. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) Raspberry Filled Vanilla. They got rave reviews !!! Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! I only used the recipe for the sponge cake which tasted lovely but as some others have said when baked they overflowed the cases due to the added baking powder. What is your opinon? Mash well with a fork and strain the raspberry juice into a pouring jug. I hope that helps! Hi Jane, How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar. 225g baking spread, from the fridge 225g caster sugar 275g self-raising flour 1 level tsp baking powder 4 large eggs 4 tbsp milk 1 tsp vanilla extract x 7g tub freeze-dried strawberries 100g white chocolate, melted, For the topping: 100g butter, softened 175g icing sugar, sifted 2 tbsp milk tsp vanilla extract x 7g tub freeze-dried strawberries. Instagram Hi Jane, Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. Hey! Are they the mini or the regular cups? Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Hiya! I hope you enjoy the cupcakes! - Also, I just have to thank you for supplying the world (and me!) I'd love to hear from you! Step 4 - Add of the flour mixture to the bowl of wet ingredients and stir it through, then add in of the milk. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? Combine and add buttermilk as directed below. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. I hope that helps and you enjoy the cupcakes . Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. You can use a piping bag/tip or swirl the frosting on the cooled cupcakes with a knife or, White Chocolate Raspberry Cheesecake Bars, Brownie Cupcakes with Peanut Butter Frosting, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting, Preheat the oven to 350F (177C). 3-inch cakes. Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Scrape down the sides of the bowl. 7. Put all the traybake ingredients, except the freeze-dried strawberries and white chocolate, in a large bowl and beat with an electric mixer until light and fluffy. This is an informational estimate only. Hi Jen, these would be delicious filled with chocolate ganache! The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. Can I melt the chocolate chips Instead and put in the sponge? Would these cupcakes freeze well and if so how long would they last in the freezer? Thanks! x. My cupcakes went *poof* (as in they spread everywhere). Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Dropped them at her door due to the quarantine life we live at the moment she rang me before I got home to say how amazing they are! I like them all equally, except the Sharffen Berger. Don't overbeat the mixture. The tops of cupcakes should spring back when lightly pressed. Chocolate Cupcake. Thank you for the lovely recipe! As they start to defrost they will release moisture and juice. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. 4. #9 White Chocolate Raspberry Latte. Thanks for spotting that Sarah - I've updated the recipe now. Leave to cool on a wire rack. 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? I couldnt get them to mix in less stirs, i had to use a mixer to mix them. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! can I substitute the raspberries for strawberries instead? Recipe made 15 and amount of Hi Tas, yes you can freeze them for up to 3 months. But instead of the lemon buttercream I want to add white chocolate buttercream. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. Spread over the top of the traybake then sprinkle with the strawberries. How could I use the recipe to create an 8inch cake? Hi Madhvi, depending on how heavily youd like to frost the cake, you may want to 1.5x or 2x the frosting recipe for your cake. You can freeze both the cupcakes and the buttercream. x. x, Best cupcakes anyone Ive given them to have had in a long time. Thank you! Hi Jus, I've not tried it myself, but I don't see why not! Put all the traybake ingredients, except the freeze-dried. Hi Jane, love you recipes! At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because thats never a bad thing, right?). 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. Find my other Cupcake & ChocolateRecipes on myRecipes Page! Melt the butter in a small saucepan over a low heat. It looks like grape but is mostly comprised of a single seed. Youtube. Pour dry mixture over wet ingredients. Thank you so much!! Hope this helps! $3.50. This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Preheat the oven to 350F (177C). Thanks Eb! Mine and my partners favourite cupcake recipe, simply delicious! In a small bowl whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Leave the cake to cool in the tin. 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! I made a batch of these for my mums birthday and they were a hit! Set aside. i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. Me too, I was just coming on to say this. My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. Would frozen raspberries work or is it best to use fresh? I have 2 questions about this recipe-. Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. They were a huge hit! Thats the raspberry. Hiya! The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. I would try adding one teaspoon of each! I love the flavour combination and these cupcakes look perfect. Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. Bath Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Read about our approach to external linking. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. I love raspberries and will definitely be trying this recipe! Top with the remaining cupcake batter. When you touch the sides of the bowl they shouldn't feel warm. Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. Press the hallowed piece back into place. I used my FAVOURITE 2D closed star piping tip, I had to use my favourite freeze dried raspberries on the top, this beautiful piping tip for these cupcakes, I recommend these freeze dried raspberries. Me and everybody else in the house looked silly staring at the cupcakes while they were cooling! If the icing is too thick, gradually add the milk until it reaches the desired consistency. Store bought jams and jellys are not always a good idea for me with my sensitivities. However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. Cover with cling film and chill for at least 6 hours, or overnight. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! Could this successfully be made into a cake? Awesome recipe, thanks a lot! However, whenever I add the chocolate to my butter cream it goes very grainy and the buttercream is hard to pipe and doesnt stick to the cupcakes very well. That's amazing Rosie, I'm so glad they were enjoyed by all! If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. I made these recently and most of the cupcake cases peeled away from the cakes.
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