Raspberry & White Chocolate Cupcakes

Raspberry & White Chocolate Cupcakes
Raspberry & White Chocolate Cupcakes

One of the most popular flavours is raspberry & white chocolate – it’s a very popular and trendy flavour to have. Something similar to a Victoria sponge however decadent, creamy and chocolatey. A vanilla based sponge but with a twist! You can’t go wrong with them and they’re sure to please anyone!
Bake them for a gift, for yourself or maybe when you’ve got friends over, they’re a winner all round.
Ingredients

175g Unsalted butter (Soft at room temperature)
175g Caster sugar
3 Large eggs
1 Teaspoon of vanilla extract (Nielsen Massey’s is the best)
250g Fresh raspberries
Raspberry Coulis (blend 20 or so raspberries in a chopper with a sprinkle of icing sugar and sieve through to remove seeds) *alternative* use ¼ of a jar of raspberry jam.
175g SR Flour
100g White chocolate – melted
Buttercream
160g Unsalted Butter
350g Icing sugar
1 Teaspoon of Vanilla extract
Other half of the melted chocolate from the cupcakes
Dash of milk

Equipment

Tala Performance Non-Stick 12 Cup Bun Tray
Tala Angled Icing Spatula
Variety of spoons
Tala Silicone Spoon Spatula
Tala 32 Pink Gingham Cupcake Cases
Tala Icing Bag Set With 8 Nozzles
1. Preheat oven to 170 degrees or Gas 4.

2. Beat together the sugar and butter until pale and fluffy (about 6 minutes).

3. Add the eggs one at a time along with the vanilla extract and mix.

4. Fold in the flour either slowly with your K beater mixer or with a spatula. If mixture is a bit stiff add a dash of milk. Add half of the melted chocolate but don’t fully mix it in.

5. Mix in the raspberry coulis/jam, don’t mix it all together – leave pockets so it still shows in the mixture rather than being combined.

6. Fill your muffin cases ¾ of the way with the mixture and bake for 21-23 minutes until golden brown and firm.

7. Meanwhile make the buttercream – whisk the butter until almost white for about 6-8 minutes, sieve in half the icing sugar and mix until combined scraping round the edges of the bowl. Add the other half of the icing sugar with the vanilla extract, milk and melted chocolate. Mix until combined.

8. Once your cupcakes are cool add a raspberry on top of each cupcake, fill your icing bag (with nozzle) with the buttercream and pipe over the raspberry. If you have any melted chocolate left, drizzle over the top and finish off with a sprinkle of freeze-dried raspberries!

9. The most important part – eat and enjoy!
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