Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Kat, excuse me while I lick the screen!! The food colour and berry type can also be changed to suit a different colour palate if preferred. 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. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. See recipe notes there for details on making in a 913 pan. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! This batter is very easy to prepare. 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. x, Hi Jane, Then add eggs and vanilla extract and mix them in. Anyway back to the cupcakes. Keep beating it until it no longer looks greasy. Mix together on a high speed with a whisk attachment for 2-3 minutes. Stir in the vanilla. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. The cupcakes look beautiful! Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! 50g (2oz) dried cranberries. Remove the sides and base and sit on a plate. How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar. Fold through the white chocolate. Hey there Sally! Thank you so much!! Thank you for supporting The Baking Explorer! Baked them for my work colleagues for Valentines Day, I just adapted the recipe and added red and pink heart sprinkles with a giant white button to finish them off. (Mini ones take about 12 minutes to bake!). Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! Enjoy! Thankyou xx, Hello, great recipe! How would I do the measurements work to make this into an 8 cake? chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . Anyway, my tray of 30 came home empty two hours later. Yours look smooth when baked mine not so much? Cool. For gluten free you can replace the self raising flour with a gluten free self raising flour blend. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? Set aside. Any idea what I might have done wrong? Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. 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. Beat after each addition until everything is well incorporated. I use Callebaut chocolate in baking but any will do! Raspberry and White Chocolate Muffins - Bake Play Smile These can freeze for up to 3 months! The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! I just wanna stop by again after making these to tell you just how DIVINE these tasted! X, Hi, Thanks Eb! Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Hi Sally, The Ultimate Raspberry Mousse Filled Chocolate Cupcakes Or spread on with a spoon, Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces, Store in an airtight container in a cool place, eat leftovers within 3 days. Made these to leave on neighbours doorsteps to make them smile, and they LOVED them! Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Step 6 - Scoop of the mixture into the 12 paper cases. Frost your cake with remaining frosting and decorate as desired. Top with the remaining cupcake batter. Sorry I dont understand do you mean the freeze-dried raspberries? 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. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! 113g ( cup) unsalted butter, softened to room temperature. Let the chocolate cool to room temperature. But any ideas as to why this happened please? whoa! 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. Please let me know if you enjoy this recipe! Hi, great recipe, just wondered what is the weight you put into each cupcake case? Hi Jane, If the icing is too thick, gradually add the milk until it reaches the desired consistency. So thank you for your amazing recipes, always can rely on your website to deliver just what Im after for different occasions. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. I used fresh raspberrys and coated them in flour. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. x, Hi Jane. Required fields are marked *. they almost smelled like corn bread when they were done, not sure what i did wrong? Line a 12-hole muffin tin with paper cases. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Thank you. not bad, just needs a little extra water for the cocoa to be a smooth paste. Hi what size are the cups you use for your cupcakes? 8. Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. Combine and add buttermilk as directed below. En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? I'm glad I'm not alone in this . 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? Thats not typically something you can make at home! You may also like to add tsp Xanthan Gum for better texture. Preheat the oven to 180C, 350F, Gas 4. 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 Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? Made these yesterday and I love a recipe that does exactly what it says on the tin. Could I use 2 large eggs? You can try different chips, or try coating in flour! 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! White Chocolate Raspberry Cupcakes - Jane's Patisserie Add the egg whites and beat until blended, scraping down . Hi Christine, You can definitely fill the cupcakes with a raspberry filling. Scoop the buttercream into a piping bag fitted with a large star tip. Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . The batter is thinner than you would expect and it helps create their spongey, yet rich texture. Yes that could be the chips you could try freezing the chocolate chips for at least an hour so they basically bake for less time! Set aside. Is it because a feature of cupcakes is they dont have to rise much? 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 Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. Then add milk until the desired consistency is reached. So for this recipe you'd need to add 1 + teaspoons baking powder. Mary Berry Chocolate Cupcakes - Bake It With Love Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Also, I noticed there were some small sink holes on the top of the cupcake but it looked like thats where the raspberrys were so not sure if it was something to do with them. Bath Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. thank you. Can I ask, how long would you cook them for if you wanted to make mini muffins ? Set aside. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! 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. Please advise. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. The one I use is linked on My favourite baking equipment post! Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Hi Sally! Hi Jane Mystery Lovers' Kitchen: Chocolate Souffle Cupcakes from author I ran into a lot of issues trying to use fresh raspberries. These cupcakes look absolutely perfect, and I love how you styled them! I made these cakes for my friends hen party and she loved them. A great dessert for sharing with loved ones Scratching your head about what to write in a Valentine's Day card? Make 12 cupcakes using this recipe Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. Read about our approach to external linking. Facebook Yes! Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? 3-inch cakes. Super easy to make as well! Thank you Paula! You could, or slightly less the baking time may also be slightly less as pistachios are drying compared to raspberries! Are they the mini or the regular cups? Divide the mixture equally between the 12paper cases. Everytime I use icing sugar it ends up all over my kitchen. Pour dry mixture over wet ingredients. Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. I filled the cupcakes with chocolate whipped cream first. Just to get a more subtle raspberry flavour? Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! Taste is amazing though!!! Set aside. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For best results, use an electric mixer. Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! Sift together the flour, baking powder, and salt into a bowl. Pour into the mascarpone and stir, but be careful not to over mix. Hi Jane, I made these today and my chocolate chips sank to the bottom. You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Thank you! Stir in vanilla. Next, lots of room temperature butter is whisked into the meringue, a little at a time, until the mixture comes together into a cloud of delicious frosting. Raspberry & white chocolate cupcakes. Recipe made 15 and amount of 7. 3. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Simply follow my recipe for Strawberry Frosting and use raspberries instead. Definitely dont look like the picture lol. Thank you for the lovely recipe! The mixture is then whipped into a stiff meringue. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Cool for 5 minutes before removing from pan to a wire rack. Hi Susan, For the frosting? Blitz until runny, then pour through a sieve into a bowl to remove the seeds. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. These rise a lot, so any more than that the cupcakes will overflow. Continue. 3-ounce box instant white chocolate pudding mix**. I will be making them again soon for the third time! Add the eggs, one at a time, beating well after each addition. Your chocolate cupcake recipe has been my go to for years! x. Im only wanting to make 6 cupcakes, and it says use 1.2 eggs. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. Published 13 February 23, New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney They may have needed longer its a classic sign they werent quite finished baking. Set aside to cool for 5 minutes. I have never done this. I have 2 questions about this recipe-. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. Thats the raspberry. Sweet white chocolate sponge and zingy raspberry buttercream make these white chocolate and raspberry cupcakes irresistible. Is it possible to make the frosting with fresh raspberries? Add of the flour mixture to the egg mixture and stir it through. They're topped with a silky smooth white chocolate Swiss meringue buttercream. It's both fresh and sweet and brings a great color contrast! Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. I am just OBSESSED with the swirl it creates! Hey! Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time.