Line a 12 muffin tin with 12 paper cupcake cases. You will not be charged anything extra for this. 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! Set aside to cool and harden. Hi Jane! Continue this, alternating between milk and flour until it's all combined. Preheat the oven to 180C, 350F, Gas 4. Beat the softened butter until smooth this can take a couple of minutes. Hi Jus, I've not tried it myself, but I don't see why not! Yes, a cup of chocolate chips in the batter will be wonderful. Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Beat the butter and sugar until light and creamy. can I substitute the raspberries for strawberries instead? Fold through the white chocolate. This recipe can be made up to 2 days ahead. You will also need to decorate the cupcakes with dairy free white chocolate. Tried these for the first time today and they did not disappoint! The base for these cupcakes is a moist and fluffy cake. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Fotgrafo - Marco Antonio Teixeira. 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. (Or your scoop is bigger! 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 Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. Add in of the milk. These went down an absolute treat . I have not tested oil in these they may make the white chocolate and raspberry sink! X, Hi, Or, store them in the refrigerator from the get-go and take them out a bit before serving to bring them back to room temperature before serving. Would that work and if so what quantity? Especially with big chunks of chocolate like this! x. Or next time, you could try adding less raspberries. In your strawberry buttercream, you use freeze-dried strawberries. 1. facebook twitter tumblr instagram linkedin. The tops of cupcakes should spring back when lightly pressed. You can even find todays exact raspberry frosting recipe on these raspberry lemon cupcakes, too. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Then they're topped with the remaining batter. X, Could I replace raspberries with pistachios? Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! Hi. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kat! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Thats the raspberry. Add the biscuits and stir. Add the eggs, one at a time, beating well after each addition. Pre-heat oven to 350F. We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. If you only have a gluten free plain flour blend, you will need to add baking powder. 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. If it is possible what quantities would you suggest. 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. 50g (2oz) caster sugar, plus extra to finish. That stuff is amazing! Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Thank you for letting me use this. Did i add more liquid, or did I overmix? I love raspberries and will definitely be trying this recipe! You are the one and only blog that I trust completely and you have never steered me wrong. . 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. Hi Sally! Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. Set aside to cool for 5 minutes. 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. Toffeed raspberry and white chocolate cupcakes. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Scoop of the mixture into the 12 paper cases. 05/07/2019 by thebakingexplorer 60 Comments. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! I never ate or made a cupcake until your recipes came along. *This post may contain affiliate links. These rise a lot, so any more than that the cupcakes will overflow. Next, mix in self raising flour. Love all things chocolate? This recipe was so delicious! Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. Leave to cool on a wire rack. Hi Jane You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! They did taste nice though lol. Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Then add eggs and vanilla extract and mix them in. I would recommend avoiding cooking or baking chocolate. Serve. For this recipe you will need a deep 20cm/8in spring form tin, an electric hand whisk and a blender. Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. Thanks Jane! Can I melt the chocolate for the sponge mixture instead of using chocolate chips? Hi what size are the cups you use for your cupcakes? Ive made them twice now!! Is it because a feature of cupcakes is they dont have to rise much? Hi Jane, document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I'm Elien, a lover of all things cooking, baking and of course, butter! Youtube. Cuntame si disfrutas esta receta! Kat, excuse me while I lick the screen!! Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Let the chocolate cool to room temperature. You will need -. Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. Would frozen raspberries work or is it best to use fresh? Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as the guardian, and cosmopolitan magazine. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. Made these for my little sisters birthday she thought they where incredible. I will be making them again soon for the third time! Hi Monique! 1. Hi Abbey, sorry but I've never weighed them so I have no idea. 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! Hi Tas, yes you can freeze them for up to 3 months. They over rose and then looked kind of splashed though tasted good. Set aside. In a medium bowl, whisk together flour, baking powder, and salt. My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. Yes! Hi, great recipe, just wondered what is the weight you put into each cupcake case? Is it best to chop the raspberries in half or put them in whole? I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. No idea what went wrong lol. Set these dry ingredients aside. 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. Made these yesterday and I love a recipe that does exactly what it says on the tin. I used a Wilton 2D piping nozzle for these cupcakes. Or butter too cold? The tops of cupcakes should spring back when lightly pressed. Instagram Line 12 standard muffin cups with paper liners. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Top with the remaining cupcake batter. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Mary Berry's white chocolate and raspberry chesecake Preparation time 30 minutes plus chilling time Serves 6-8 Ingredients For the cheesecake base 150g (5oz) digestive biscuits 60g (21/2oz) butter, plus extra for greasing 1 tbsp demerara sugar For the cheesecake topping 200g (7oz) white chocolate 1 x 250g tub of full-fat mascarpone cheese Grease 24 muffin cups or line with paper liners. Made these cupcakes yesterday and they are so lovely! At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Taste is amazing though!!! I wouldn't use more than 2 tbsp as it could go sloppy. Thank you x. Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. x. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because thats never a bad thing, right?). Thats not typically something you can make at home! 50g (2oz) dried cranberries. Thank you for linking to #CookBlogShare. Yes! Can I leave out the white chocolate in the buttercream? Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. You can find me on: Are they the mini or the regular cups? I used fresh raspberrys and coated them in flour. Add the eggs, one at a time, beating well after each addition. Frosting can be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down . For best results, use an electric mixer. * Cup sizes given are US size which is smaller than metric. The good thing is, that there is usually an easy fix for all of the issues! My first time trying out cupcakes in general. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Great chocolate flavour. Add the cooled white chocolate and mix on low until incorporated. The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. Set aside to cool for 5 minutes. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. 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. The buttercream will also be smoother. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. 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. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Hi there Sally, happy Valentines from the Philippines! These are so pretty and perfect for a summer party. Stir in the freeze-dried strawberries and melted chocolate. Thank you for the lovely recipe! I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. Preheat the oven to 350 degrees F (175 degrees C). 3 Peach Recipes. When you purchase through links on our site, we may earn an affiliate commission. Cream together the butter and caster sugar until light, fluffy and smooth! At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. 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! Required fields are marked *. Or the swirled frosting from these marble cupcakeson our red velvet cupcakes? Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). Hi Susan, For the frosting? x. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. #9 White Chocolate Raspberry Latte. I used a baking spread for the cupcakes and unsalted butter for the buttercream. Preheat oven to 350F. . Sally has been featured on. Run a palette knife around the edges of the tin. Find my other Cupcake & ChocolateRecipes on myRecipes Page! Log in. Hi Sally, try cream cheese frosting, much easier to do by hand, and so yummy! 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. In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. Yes absolutely, use 15 20g! So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! The question I have is why the eggs dont have to be beaten in then the flour folded in afterwards as you would for a basic Victoria Sandwich mixture? This recipe can be frozen without the raspberry decoration. Welcome to my Kitchen! Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Ive never had a problem before and used all the ingredients as you suggested. Made them for my moms birthday. - Also, I just have to thank you for supplying the world (and me!) Scoop the buttercream into a piping bag fitted with a large star tip. This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. These cupcakes look and sound amazing. Ah, I just made these and they over rose and turned into a massive mess. Hi I've only ever made them with fresh ones. The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! I followed your tips to stop the raspberries and chocolate chips sinking. RELATED:Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes, Win 10,000 to kickstart your fashion career, Wedding lists 2023: what every couple will be wishing for, 6 of our favourite bags from the luxe new accessories label to know. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. I hope that helps! Is it just because they are so light & fluffy? I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. Honestly I cant cope! Thanks. 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. Thankyou xx, Hello, great recipe! 4. Ingredients:For the base- -150g digestive biscuits- 60g butter (plus. 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. Top with fresh raspberries if desired. 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? Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? It doesnt have to look pretty because youll top the cupcakes with frosting. Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer.