white chocolate and raspberry cupcakes mary berry white chocolate and raspberry cupcakes mary berry

For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? Hi Sally, 2011-2023 Sally's Baking Addiction, All Rights Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. x. Hi Jane Scrape down the sides of the bowl. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). Grease 24 muffin cups or line with paper liners. These are so pretty and perfect for a summer party. Add the vanilla extract and melted white chocolate and beat until it is well combined. Turn mixer to medium and mix until smooth. Key Lime. You may also like to add tsp Xanthan Gum for better texture. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! The cupcakes will be lighter and fluffier when made with an electric mixer. 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). How would I do this? Read More, Raspberry & White Chocolate Millionaire's Shortbread, Raspberry & White Chocolate Cheesecake (No Bake), Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream, Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases, To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth, Add the eggs and vanilla extract and whisk well, Then whisk in the self raising flour gently, Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips, Divide the mixture between the 12 cupcake cases, Bake them for 25 minutes or until they are golden brown and a skewer. Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Made these yesterday and I love a recipe that does exactly what it says on the tin. Janes Patisserie. The full printable recipe is below, but lets walk through it quickly so you understand each step before we get started. Hope this helps! Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. They literally didnt last 5 minutes in the cake box lol. Cover with cling film and chill for at least 6 hours, or overnight. Reserved. Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. try cream cheese frosting, much easier to do by hand, and so yummy! Cupcakes were delishes! Thanks for spotting that Sarah - I've updated the recipe now. I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. 3 Peach Recipes. $5.99+ Cooked cherries & blueberries topped with our vanilla, house made whip. Will it still look pretty? Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. For the full recipe with measurements, head to the recipe card at the end of this post. Hi Jane I do think different brands give different results. If you only have a gluten free plain flour blend, you will need to add baking powder. Hi Jane, this is a weird question but if I were to make the cupcakes into a 3 layer cake, would everything be 400g for the sponges including the raspberries and white chocolate? Happy Valentines Day! I have never done this. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Beat the softened butter until smooth this can take a couple of minutes. Add the vanilla extract and melted white chocolate and beat until it is well combined. Bring a pot of water (with 1 inch of water) to a simmer. Pour or pipe the coulis into the holes,. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Would these cupcakes freeze well and if so how long would they last in the freezer? Split two bags as I tried to pipe, so just ended up slapping it on. . Leftover cupcakes can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 4 days. Chocolate Cupcakes with Raspberry Frosting. Then add eggs and vanilla extract and mix them in. If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh. Hi. Hope this helps! Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. Add in of the milk. What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! This post may contain affiliate links. In a small bowl whisk together the flour, baking powder, and salt. 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. Home; Discover Bread; Japanese Cuisine; Healthy; Vegan Guide; Apps Add in the egg; beat until combined. 2022. Made these yesterday and I received so many positive comments from those who tried them. Made them for my moms birthday. I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. This is just a rundown of the ingredients. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Was thinking of pairing this with your chocolate zucchini cake! When you touch the sides of the bowl they shouldn't feel warm. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Hi Tas, yes you can freeze them for up to 3 months. Love all your recipes! I've also mixed white chocolate into the buttercream so it's extra luxurious! 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. Snip one corner and fill the hallow portion of the cupcake. Thank you, Hey!! I can only get large eggs in supermarket at the mo! Could I use 2 large eggs? 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. I used a Wilton 2D piping nozzle for these cupcakes. Hi what size are the cups you use for your cupcakes? Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. This ensures the raspberries keep their shape and don't bleed into the batter. They look lovely! When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. Sorry if this is a silly question but do you sift the self raising flour? Hi Sally! 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. 1. Mini will take 11-13 minutes. I love the flavour combination and these cupcakes look perfect. Hi Kat Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. The base for these cupcakes is a moist and fluffy cake. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? 20-Clove Roasted Garlic Cauliflower. I hope that helps and you enjoy the cupcakes . Enjoy! Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). In a medium bowl, whisk together flour, baking powder, and salt. 50g (2oz) white chocolate chips. x, Best cupcakes anyone Ive given them to have had in a long time. If so they can go on straight from freezer or do they need to soften up? Gracias. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. For best results, use an electric mixer. Cool for 5 minutes before removing from pan to a wire rack. Anyway, my tray of 30 came home empty two hours later. These look so pretty. I made a batch of these for my mums birthday and they were a hit! just whoa!!! Gorgeous!!! 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. Last updated 31 August 22. Instead of using raspberry preserves, I used raspberry syrup reduced. Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Add in your white chocolate and raspberries and fold through! Really like the fresh raspberries in the cupcake mix. Hi Kierra, I've never tried this, but if you give it a try let me know what happens! Would the flavors go well together? These cupcakes look and sound amazing. 4. Place 4-5 raspberries onto each cupcake and gently press them in a little. Combine and add buttermilk as directed below. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. Special Instructions. Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. Love this recipe they turned out fantastic, will definitely make again. Perfect again !! To make the chocolate icing melt the butter and pour it into a bowl. Thank you x. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Thats not typically something you can make at home! Aww wow thank you for such lovely feedback! You will need fresh raspberries for the cupcakes for the best results. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. Cupcakes with frozen raspberries will need slightly longer baking. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Can I ask, how long would you cook them for if you wanted to make mini muffins ? My recommendation would be to only half fill the cases. 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. Sift the flour and baking powder in a separate bowl. Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Recipe made 15 and amount of Hi Sally! Thanks always for amazing and easy recipes. 1985 Birthplace of Coffeehouse Mysteries. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. If you want to make this recipe into a layer cake, youll have to work it out yourself! 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! You will not be charged anything extra for this. Top with fresh raspberries if desired. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. I've only ever made them with fresh ones. 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 . 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. Remove the sides and base and sit on a plate. Last modified on Find my other Cupcake & ChocolateRecipes on myRecipes Page! Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. The good thing is, that there is usually an easy fix for all of the issues! Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Scrape into a small bowl and refrigerate until cool enough to spread. Wondering if it would be enough to frost a cake! ), Hi, I am planning to make your raspberry and lemon cake for my birthday. To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. Hiya! So for this recipe you'd need to add 1 + teaspoons baking powder. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. 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. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. 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. Give our chocolate brownies a go next. Thank you so much!! Hi Jane, I made these today and my chocolate chips sank to the bottom. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Preheat oven to 350F. Fold through the white chocolate. I used fresh raspberrys and coated them in flour. Frost cooled cupcakes however youd like. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Excited to make this frosting to go with your chocolate cupcakes. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? x. This didnt matter too much though because I piped my buttercream over it. Or in that case is it better to keep them in the refrigerator? Set aside. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! 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. Yes! 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. Beat the butter and sugar until light and creamy. Spoon the remaining white chocolate mixture on top, then smooth and level it. Did i add more liquid, or did I overmix? Hiya! I ran into a lot of issues trying to use fresh raspberries. Hope this helps! Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? 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. Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. I really like to have an evenly filled cakes, thanks. Fill only halfway otherwise the cupcakes will overflow. So thank you for your amazing recipes, always can rely on your website to deliver just what Im after for different occasions. They over rose and then looked kind of splashed though tasted good. I originally planned to make just one batch for school but I ended up making another one cause my me and my family managed to polish off an entire tray! The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. can I substitute the raspberries for strawberries instead? Mix together on a high speed with a whisk attachment for 2-3 minutes. It turned out beautifully and I added a simple icing sugar drizzle after it cooled. They did taste nice though lol. Is it because a feature of cupcakes is they dont have to rise much? Pour into the mascarpone and stir, but be careful not to over mix. Furthermore, it's known to have an incredible amount of antioxidants. Add in the strained raspberry juice, plus 1tbsp of the raspberry pulp (optional) and mix well until incorporated and your buttercream is evenly pink in colour. Can I melt the chocolate chips Instead and put in the sponge? How would I do the measurements work to make this into an 8 cake? The buttercream will also be smoother. Why do you recommend to not use freeze-dried raspberries? 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. 3-inch cakes. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! I hope you love this recipe as always! Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. Have they gone red? These cupcakes will last in an airtight container for 3 days at room temperature! Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. Set aside to cool for 5 minutes. Have fun! Cupcake recipes are great to serve to a crowd on a special occasion! Hi Jen, these would be delicious filled with chocolate ganache! All images & content are copyright protected. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. I dont have an electric whisker to have to use my hand! Hi Jane, love you recipes! I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. Happy Fiesta Friday! I usually just split the recipe evenly between 12! My first time trying out cupcakes in general. Hi Jane, Mash well with a fork and strain the raspberry juice into a pouring jug. Yes! Hi Sally , 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. Would that work and if so what quantity? These can freeze for up to 3 months! Required fields are marked *. Hope this helps! Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Then they're topped with the remaining batter. Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kat! Or next time, you could try adding less raspberries. In your strawberry buttercream, you use freeze-dried strawberries. Thank you, Hiya! Can I melt the chocolate for the sponge mixture instead of using chocolate chips? Cool in the cases on a wire rack. Gradually add the icing sugar and mix until a smooth consistency. Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!). 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 use Callebaut chocolate in baking but any will do! As always, I used a standard sort of cupcake recipe because why mess with something right?! 50g (2oz) caster sugar, plus extra to finish. This recipe can be made up to 2 days ahead.