Everything Ive made from your site has been perfect and easy to adapt in different ways. I have never done this. It's both fresh and sweet and brings a great color contrast! About 10-15g worth probably! I followed and measured all ingredients as stated in recipe. I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! Fold in raspberries and chips. Yes! Im planning on making these for Mothers Day. Happy Fiesta Friday! The best way to eat it is fresh . Same oven temp. Serve them for valentines day, birthdays, baby showers, or just simply because! Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. 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. 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. I followed the recipe exactly, and am not a bad baker. Hi what size are the cups you use for your cupcakes? Have fun! Required fields are marked *. Hi Monique! How much mixture would you recommend putting in each cupcake case? 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. Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. Please let me know what you think! They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Is there an easy way to adapt these to be Gluten Free at all? Chocolate Cupcake. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. The cupcakes look beautiful! Your email address will not be published. They went down really well at home so I will definitely be making them again! Pour or pipe the coulis into the holes,. Don't overbeat the mixture. The raspberry flavors come out much more when you bite into a whole raspberry. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Made these yesterday they tasted fab but the buttercream was a little thick? Add in your white chocolate and raspberries and fold through! Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Stir in the vanilla. Yes absolutely, use 15 20g! Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? I suggest this way instead or you can use freeze-dried raspberries like I use freeze-dried strawberries in this strawberry frosting. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. These rise a lot, so any more than that the cupcakes will overflow. 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. Beat the butter and sugar until light and creamy. X, Hi, It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. (Mini ones take about 12 minutes to bake!). What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! Hi Sally, 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. 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? A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. Hi Jane, Pinterest I can only get large eggs in supermarket at the mo! Published 8 February 23. Will the baked sponges be ok to be frozen if I make them ahead? Add the eggs, one at a time, beating well after each addition. Hi Kristine! Thankyou xx, Hello, great recipe! Preheat the oven to 180C, 350F, Gas 4. I really like to have an evenly filled cakes, thanks. I'd love to hear from you! Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. Hey! They may have needed longer its a classic sign they werent quite finished baking. And that frostingWOW! Hi,can i uae a white chocollate glaze as a topping? Tried these for the first time today and they did not disappoint! Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down . It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Just look at how beautiful it is!! I'm glad I'm not alone in this . Was thinking of pairing this with your chocolate zucchini cake! 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. 113g ( cup) unsalted butter, softened to room temperature. Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. Preheat the oven to 180C, 350F, Gas 4. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Sift together the flour, baking powder, and salt into a bowl. 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? 20-Clove Roasted Garlic Cauliflower. You will need -. Thanks x. Let me know how it goes! Thanks always for amazing and easy recipes. 7. Twitter Your chocolate cupcake recipe has been my go to for years! Hi Kierra, I've never tried this, but if you give it a try let me know what happens! Sift the flour and baking powder in a . Cool for 5 minutes before removing from pan to a wire rack. I would recommend avoiding cooking or baking chocolate. will remind you of an indulgent raspberry truffle. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. I will be making them again soon for the third time! These can freeze for up to 3 months! Step 2 - In a small bowl whisk together the flour, baking powder, and salt. 15 bean soup. Recipe was really easy to follow and they were super fun to make. Hi there Sally, happy Valentines from the Philippines! This can take a lot of beating so don't give up if it doesn't seem to come together - it will. Hi Christine, You can definitely fill the cupcakes with a raspberry filling. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! not bad, just needs a little extra water for the cocoa to be a smooth paste. x, Best cupcakes anyone Ive given them to have had in a long time. Set aside. Thanks for joining me in the kitchen. Billington's Unrefined Golden Caster Sugar. x. Cream together the butter and caster sugar until light, fluffy and smooth! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I'm Elien, a lover of all things cooking, baking and of course, butter! Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Happy Valentines Day! Cupcakes were delishes! Ive made them twice now!! Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Hi Sally, Preheat the oven to 180C, 350F, Gas 4. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. This recipe is an example of howoften I mix and match recipes to create new ones. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Read about our approach to external linking. Scrape down the sides of the bowl. While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. 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. This recipe makes 10 cupcakes. Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. How would I do this? Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? Special Instructions. Can I melt the chocolate chips Instead and put in the sponge? The food colour and berry type can also be changed to suit a different colour palate if preferred. I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. But instead of the lemon buttercream I want to add white chocolate buttercream. As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Mix on medium speed for one minute, then add the sugar after scraping down. Hope this helps! Step 5 - 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. I made these as mini-cupcakes yesterday and took them to a champage tasting last night. Love all things chocolate? Allow to cool completely before frosting. Cool. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? How much frosting does the recipe make? Thanks. Required fields are marked *. Cupcake recipes are great to serve to a crowd on a special occasion! You will also need to decorate the cupcakes with dairy free white chocolate. Add in the egg; beat until combined. Press the hallowed piece back into place. I really wanted them to have lots of raspberry yummyness! 2012. Hey can you use frozen raspberries? *This post may contain affiliate links. 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. Its such a simple buttercream! My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. Wondering if it would be enough to frost a cake! 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). Whisk until fully combined. Step 1 - Preheat the oven to 350F/ 175C and place a rack in the center of the oven. $4.31+ Signature Hot Chocolate. Keep the hallowed out portion. Looking forward to your book (Ive already preordered :)). By Jessica Dady However, most of the cake came off attached to the liner. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? The amount of people who have asked for this recipe! Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! Add of the flour mixture to the egg mixture and stir it through. If you wish to change your mind and would like to stop receiving communications from hellomagazine.com, you can revoke your consent by clicking on "unsubscribe" in the footer of the newsletter. X. I just kept beating the grainy mixture until it came nice and fluffy again. 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. Cupcakes with frozen raspberries will need slightly longer baking. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. This didnt matter too much though because I piped my buttercream over it. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Preheat the oven to 350 degrees F (175 degrees C). 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 ran into a lot of issues trying to use fresh raspberries. Thank you! 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 . Place 4-5 raspberries onto each cupcake and gently press them in a little. . The unfrosted cupcakes can also be frozen for up to three months - Wrap them tightly before freezing and allow them to thaw at room temperature before frosting. These look so pretty. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . All rights reserved. It looks like grape but is mostly comprised of a single seed. 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. Step 3 - In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Set aside to cool for 5 minutes. These cupcakes look and sound amazing. Hi Jane Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. I would try adding one teaspoon of each! Me and everybody else in the house looked silly staring at the cupcakes while they were cooling! Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Thank you! Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. They did taste nice though lol. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Sally has been featured on. 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. Whisk the dry ingredients. Thank you for letting me use this. If you want to make mini ones with the leftover mix (As this mix often makes more than 12 cupcakes) they take 10-12 minutes to bake. I have not tested oil in these they may make the white chocolate and raspberry sink! Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Sift the flour and baking powder in a separate bowl. Continue. Do you have any tips to stop this from happening as it puts me off making buttercream! Children will love to decorate with chocolate strands and chocolate decorations. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. 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. Hope this helps! Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Hope this helps! Anyway, my tray of 30 came home empty two hours later. I hope you love this recipe as always! Yes definitely!! The frosting was a little to sweet for my taste even with the salt but the cake recipe was amazing and I would totally make them again and recommend this recipe to anyone wanting something sweet and delicious! Add the egg whites and beat until blended, scraping down . These went down an absolute treat . Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Add the biscuits and stir. Hope this helps! Then they're topped with the remaining batter. 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. I made these cupcakes the other day and they tasted amazing!!! Would frozen raspberries work or is it best to use fresh? Hey there Sally! Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. I would start with 1 1/2 tsp. Do not use my images without prior permission. 50g (2oz) white chocolate chips. June 14, 2013 by Kirsten 4 Comments. I needed a little more milk for the topping but not an issue at all. I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! They are delightfully decadent. Fresh rapsberries do need to be kept in the fridge, so if you want to store the cupcakes I would advise adding the fresh raspberries right before serving. These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! Stir in vanilla. Thank you Jane! Beat all of that with an electric mixer for 2 minutes. x. If you only have a gluten free plain flour blend, you will need to add baking powder. These are simply delicious. Step 6 - Scoop of the mixture into the 12 paper cases. See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. What a fantastic versatile recipe. By Emily Stedman Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. Then add eggs and vanilla extract and mix them in. Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). Thank you XX, Thank you so much for such lovely feedback Rebecca!! Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. . It doesnt have to look pretty because youll top the cupcakes with frosting. 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. i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. I have been collecting your recipes to try for a while now and finally got a chance to yesterday for a charity bake you really are the queen of moist cakes!!! Thanks x, So the holes on the top can come from things sinking and moisture it may be worth coating the raspberries and chocolate chips in flour, and maybe also freezing the chocolate slightly! thank you. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Add the vanilla extract and melted white chocolate and beat until it is well combined. Please see my disclosure for more details!*. This recipe can be frozen without the raspberry decoration. 8. Enjoy! They were a big hit. 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. The tops of cupcakes should spring back when lightly pressed. I wont be giving away my secrets haha! Set aside. It will keep in the freezer for up to a month. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Thanks Jane! Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Line amuffin tin with paper cases. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. If you did I would recommend serving the cupcake soon after. Step 7 - 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. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. You may also like to add tsp Xanthan Gum for better texture. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Do you think the recipe would still work okay if I mixed in like a cup or so of choclate chips? 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. x, Made these today was an epic fail very stodgy at the bottom , cooked longer than recipe states , what have I done wrong I used paper cupcake cases. Can I leave out the white chocolate in the buttercream? 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! The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? Remove the sides and base and sit on a plate. You are the one and only blog that I trust completely and you have never steered me wrong. Next, mix in self raising flour. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). The cupcakes will last for 2-3 days in an airtight container in a cool place. Step 4 - Add of the flour mixture to the bowl of wet ingredients and stir it through, then add in of the milk. I look forward to reading your blog and check it everyday! If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. You can try different chips, or try coating in flour! Your email address will not be published. The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh.