White Chocolate and Raspberry Cupcakes
These cupcakes are surprisingly not too sweet as the fresh raspberries really cut through the sweetness. I would say they are best served with a hot of cup tea. I hope you enjoy this decadent recipe :)
Ingredients
For the Cupcakes
150g of flour
1 tsp of baking powder
1/2 tsp of baking soda
a pinch of salt
4 tbsp of unsalted butter, room temperature
1 large egg
80g of white chocolate
1 large punnet of raspberries
a sprinkle of coconut (optional)
For the White Chocolate Frosting
150g of white chocolate
100g of butter, unsalted and room temperature
250g of icing sugar
1 tablespoon of milk
Preparation
Cupcakes
- Preheat the oven to 180C or 160C fan.
- Cream together the butter and sugar on a high speed. It should be light and fluffy, whisk for about 2-3 minutes.
- Add one egg and combine well until it forms a wet, yellow batter.
- Sift in the flour, baking powder, baking soda and salt in three intervals. Alternate the with milk.
- Grate, shave or cut the white chocolate into small pieces.
- Fold in the white chocolate using a spatula.
- Scoop into a lined cupcake tin.
- Bake for 15-20 minutes or until well risen but not browned.
- Let the cupcakes cool for about 30 minutes. Then scoop out the middle using a cupcake corer or a spoon.
- Fill the cupcakes with the raspberries and then pipe on the frosting.
- Sprinkle on the coconut flakes as soon as you pipe on the frosting.
- Enjoy!
White Chocolate Frosting
- Cream together the icing sugar and butter on a high speed. It should take about 2-3 minutes and the final mixture should be a lighter shade than the original butter.
- Melt the chocolate at 30 second increments until fully melted. Let it cool slightly.
- Add the chocolate into the butter/icing and whisk together.
- If needed add the milk. The whisk should form a trail in the frosting. If you take out the whisk a soft peak should be formed on it.
