Cupcakes and Fairycakes – Raspberry and White Chocolate Cupcakes with White Chocolate Frosting Recipe

Here’s a recipe for another of our most popular cupcakes – Raspberry and White Chocolate cupcakes with White Chocolate Frosting.

I’ve also added a few tips along the way to help you get it right first time.

Make sure that you check out our Dos and Don’ts post too!

Raspberry and White Chocolate Cupcakes with White Chocolate Frosting

Cupcake Ingredients:

• 250g soft butter
• 250g caster sugar
• 250g self raising flour
• 4 eggs
• 1 tsp Vanilla extract
• 4-5 tbsps milk
• raspberries
• 100g white chocolate

Method:

1. Beat 250g soft butter and caster sugar until light and fluffy.
2. Make sure the butter is at ROOM TEMPERATURE! I know every recipe says this but I can’t stress to you enough how important this is. If the butter isn’t soft, it won’t cut into the sugar and it won’t distribute evenly throughout the batter.
3. Why light and fluffy? You need to beat the butter and sugar until all the little grains of sugar slice through the butter turning it white and soft. Beat it for 4-5 minutes, chill, take it easy. Scrape down the bowl at least twice, (sometimes mixers leave a thin layer of butter around the bowl untouched, if this gets into your batter you’re in trouble!)
4. Add 4 large eggs, one at a time, beating well between each.
5. You want the eggs to be well incorporated because once the flour is added you Don’t want to beat the batter too much (this will toughen them up) but you DO need to beat the butter, sugar and eggs as much as you can (though don’t go overboard)
6. Add the flour gradually along with the milk and vanilla extract.
7. When you get to this step you want to avoid dumping all the dry ingredients in at once. WHY? Because if you add all the flour at once and have to beat and beat until everything is incorporated, then you’ll end up with tough cupcakes. The gluten gets over beaten and the cupcakes sink and disaster looms.
8. Add the raspberries and white chocolate and mix lightly.
9. Scoop the batter into the cupcake liners 1/2 full.
10. Bake for approximately 20 minutes at 180°C or Gas mark or until a cake tester comes out clean. This steps sound easy, but it isn’t. You must pre-heat your oven for at least 10 minutes, or you may find that you will have cool spots in the oven, which can cause some of your cupcakes to overflow. Do not disturb the cupcakes or they may sink. Now lets get started on the frosting…

Frosting Ingredients:

• White chocolate frosting
• 200g soft Butter
• 400g Icing Sugar
• 100g White Chocolate
• 3-5 tablespoons whipping cream

Method:

1. Beat the butter at high speed until soft. Add the sifted icing sugar gradually on low speed until it’s light and fluffy.
2. Remember, it’s much better if the butter is at room temperature to start with, rather than trying to take short cuts to soften it. Go slowly when adding the icing sugar, unless you want to look like a ghost, dusted in white.
3. Melt the white chocolate in a bowl over a pot of hot water and leave to cool. Stir the cooled chocolate into the buttercream, and add the cream.
4. Sometimes when you add liquid to buttercream it can thin the consistency, so go easy with the chocolate and cream. If the buttercream should thin too much after adding the melted chocolate then reduce the amount of cream. You can try to counteract this by adding some more icing sugar. Keep adding the icing sugar until it thickens out.
5. Fill a piping bag with the frosting and decorate the cupcakes.
6. Top with a fresh raspberry and eat!

Adding the raspberries and white chocolate to the cupcake batter

Scooping the batter into the cupcake cases

The raspberry and white chocolate cupcakes, ready for the frosting

ENJOY.