Mini will take 11-13 minutes. I've also seen them in Sainsburys and Waitrose in the baking section. Spoon in the raspberry filling and top the cupcake with the piece you cut out. Yes! I made these cupcakes the other day and they tasted amazing!!! Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I'm Elien, a lover of all things cooking, baking and of course, butter! Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! I'm sorry to here about the floury taste you describe. Let me know how it goes! Facebook This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Definitely dont look like the picture lol. That stuff is amazing! Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. 2011-2023 Sally's Baking Addiction, All Rights If you want to make this recipe into a layer cake, youll have to work it out yourself! I'm glad I'm not alone in this . I used fresh raspberrys and coated them in flour. Hi,can i uae a white chocollate glaze as a topping? Preheat the oven to 180C, 350F, Gas 4. However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. Keep the hallowed out portion. Cool for 5 minutes before removing from pan to a wire rack. when i squeezed the cake they were very soft any ideas what i might have done wrong. I hope you enjoy the cupcakes! By Emily Stedman Pour into the mascarpone and stir, but be careful not to over mix. 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. Hi Kat Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! Stir in vanilla. Put all the traybake ingredients, except the freeze-dried strawberries and white chocolate, in a large bowl and beat with an electric mixer until light and fluffy. The full printable recipe is below, but lets walk through it quickly so you understand each step before we get started. I am definitely not a baker. Directions. They were a big hit. Beat the butter and sugar until light and creamy. Do you mean the tops of the muffins were chunky? See recipe notes there for details on making in a 913 pan. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. 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! It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. When you purchase through links on our site, we may earn an affiliate commission. Hi Tamara, you can add some milk to make it softer. The buttercream can be frozen in a sealed tub. Are they the mini or the regular cups? Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! Yes definitely!! Add in the egg; beat until combined. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. Learn how your comment data is processed. Continue this, alternating between milk and flour until it's all combined. Come to Celebrate Rio Carnival 2023 with us. If you love raspberries and chocolate together, youll enjoy how we decorated this. 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! No idea what went wrong lol. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. 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! Thats the raspberry. 3-ounce box instant white chocolate pudding mix**. The cupcakes look beautiful! Once baked, let the cupcakes cool down completely to room temperature on a wire rack. Swiss buttercream can seem like a tricky frosting to make as there are some things that can go a little wrong. I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! Leave the cake to cool in the tin. Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). Anyway, my tray of 30 came home empty two hours later. Raspberry and white chocolate has got to be one of the best flavour combinations ever - raspberries are officially my favourite berry and white chocolate is, well, chocolate! BA1 1UA. Whichever you prefer! Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Would these cupcakes freeze well and if so how long would they last in the freezer? $5.99+ Cooked cherries & blueberries topped with our vanilla, house made whip. Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! It doesnt have to look pretty because youll top the cupcakes with frosting. Pour dry mixture over wet ingredients. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Press the hallowed piece back into place. I filled the cupcakes with chocolate whipped cream first. 2. Especially with big chunks of chocolate like 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. Is it possible to do this cake with a raspberry filling? $4.31+ Signature Hot Chocolate. Made these for my little sisters birthday she thought they where incredible. Balance the bowl over this simmering water bath. 3 Peach Recipes. 2. 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. Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. $3.50. Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. How much mixture would you recommend putting in each cupcake case? 1. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. facebook twitter tumblr instagram linkedin. Any idea what I might have done wrong? Set aside. Perfect again !! Please let me know what you think! Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Looking forward to your book (Ive already preordered :)). x. Hi Jane, I absolutely loved this recipe! Hope this helps! Or could there be any other reason why this happened? Hope this helps! These rise a lot, so any more than that the cupcakes will overflow. You may also like to add tsp Xanthan Gum for better texture. Preheat an oven to 350F (180C). Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. However, whenever I add the chocolate to my butter cream it goes very grainy and the buttercream is hard to pipe and doesnt stick to the cupcakes very well. I only used the recipe for the sponge cake which tasted lovely but as some others have said when baked they overflowed the cases due to the added baking powder. Future Publishing Limited Quay House, The Ambury, 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! Buttercream was exactno waste. Whisk until fully combined. Toffeed raspberry and white chocolate cupcakes. Tried these for the first time today and they did not disappoint! If you only have a gluten free plain flour blend, you will need to add baking powder. Made these yesterday and I love a recipe that does exactly what it says on the tin. chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . The best way to eat it is fresh . Can you use frozen raspberries for decorating? Pour or pipe the coulis into the holes,. Next, mix in self raising flour. Thank you for linking to #CookBlogShare. 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. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. I dont have an electric whisker to have to use my hand! The cupcakes will be lighter and fluffier when made with an electric mixer. Why do you recommend to not use freeze-dried raspberries? Well, what I could scrape off the tin lol. Thank you for letting me use this. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? Sorry I dont understand do you mean the freeze-dried raspberries? Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Ive never had a problem before and used all the ingredients as you suggested. If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. 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. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Keep beating it until it no longer looks greasy. Cooked them at 170 for 19 mins, but theyve slowly fallen after taking out the oven. Just to get a more subtle raspberry flavour? Cupcakes were delishes! Billington's Unrefined Golden Caster Sugar. Thanks Eb! I've also mixed white chocolate into the buttercream so it's extra luxurious! Also, do you add any liquid? Set aside. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. Hope this helps! Hope this helps! In another bowl, mix coffee, vinegar, vanilla and oil. The frosting is a perfect balance, not too sweet. 50g (2oz) semolina. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. You will also need to decorate the cupcakes with dairy free white chocolate. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Portion the batter evenly among the muffin cups, filling about 2/3 full. This recipe makes 10 cupcakes. 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. Thank you for bringing your delicious cupcakes to the party this week! And I encourage you to do the same! Taken from her best-selling cookbookFast Cakes: Easy Cakes in Minutes, the former Great British Bake Off presenter has shared hermouthwatering recipe for awhite chocolate and raspberry traybake that is perfect for treating the whole family with. When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes Mary Berry to deliver. In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. I wouldn't use more than 2 tbsp as it could go sloppy. Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? Please see my disclosure for more details!*. Ingredients:For the base- -150g digestive biscuits- 60g butter (plus. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. Cupcakes with frozen raspberries will need slightly longer baking. 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. Can I ask you what brand of natural and dutched process cocoa you use? I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes.is there anything I can do to avoid/Im doing wrong? Thank you! Cover with cling film and chill for at least 6 hours, or overnight. 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? Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! 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. Frost cooled cupcakes however youd like. Line a muffin pan with cupcake liners. Thank you! How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Gorgeous!!! If it is possible what quantities would you suggest. * Cup sizes given are US size which is smaller than metric. Is there an easy way to adapt these to be Gluten Free at all? Bake at 375 for 20-25 minutes or until a toothpick comes out clean. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. Is it because a feature of cupcakes is they dont have to rise much? Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Thank you, Hey!! Spoon the remaining white chocolate mixture on top, then smooth and level it. Preheat the oven to 350F/ 175C and place a rack in the center of the oven. I ran into a lot of issues trying to use fresh raspberries. Frosting can be made 1 day in advance, covered, and stored in the refrigerator until ready to use. I made these yesterday and they were delicious! Eb x. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. x. You will not be charged anything extra for this. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? These look so pretty. Bath I used fresh raspberries and folded them in carefully at the end, it worked great. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! In a medium bowl, whisk together flour, baking powder, and salt. If ok pls can I have the recipe.Thanks. Set these dry ingredients aside. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. Hi what size are the cups you use for your cupcakes? Raspberry and White Chocolate Cupcakes 120 grams flour 3 grams baking powder 60 grams butter 50 grams granulated sugar 1 egg 40 milliliters milk 1 teaspoon brandy 6 fresh raspberries Jam 100 grams raspberry 40 grams granulated sugar 1 teaspoon lemon juice Buttercream 100 grams unsalted butter 200 grams confectioners' sugar 20 grams white chocolate Let the chocolate cool to room temperature. Keep beating it until it no longer looks greasy. 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. Simply follow my recipe for Strawberry Frosting and use raspberries instead. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. 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. They went down really well at home so I will definitely be making them again! Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. 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. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Hi Jane, The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! Hey! Hey! 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! Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth! My recommendation would be to only half fill the cases. I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. Hey! Your email address will not be published. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Leave to cool on a wire rack. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. 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. Sally has been featured on. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Fold through the white chocolate. Janes Patisserie. I'd love to hear from you! 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!!! Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. I would try adding one teaspoon of each! Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! However, typically you would use 75% of the amount of butter! The tops of cupcakes should spring back when lightly pressed. '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. Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. Step 4 - 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. When you touch the sides of the bowl they shouldn't feel warm. Run a palette knife around the edges of the tin. Step 3 - Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Happy Fiesta Friday! Used the correct butter etc not enough chocolate maybe? Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. Set aside. I hope you love this recipe as always! Place 4-5 raspberries onto each cupcake and gently press them in a little. If you used all purpose it could be that too much baking powder was added, although that tends to create a bitter taste rather than floury. Sift the flour and baking powder in a separate bowl. Hi, I would recommend adding one and a half teaspoons of baking powder. I'm right there with you - my husband loves white chocolate, but I find it generally a bit too sweet, so I like it combined with something tart. As an Amazon Associate I earn from qualifying purchases. Furthermore, it's known to have an incredible amount of antioxidants. Hot . 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. This post may contain affiliate links. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If so they can go on straight from freezer or do they need to soften up? Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. You can realistically use any white chocolate you fancy the key is just to make sure its not too hot before adding it into your buttercream! Reserved. 3-inch cakes. So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! This recipe is an example of howoften I mix and match recipes to create new ones. 100g (4oz) softened butter, plus extra for greasing. This is an informational estimate only. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Yes! In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. You will need -. Ah, I just made these and they over rose and turned into a massive mess. Would that work and if so what quantity? Grease 24 muffin cups or line with paper liners. They may have needed longer its a classic sign they werent quite finished baking. White chocolate and raspberries pair perfectly together in this recipe. Hi Jane , love the recipe. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. x, Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Hi Jane! This recipe can be frozen without the raspberry decoration. Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Hi Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. Add the eggs, one at a time, beating well after each addition. Chocolate Cupcakes with Raspberry Frosting. Scrape down the sides of the bowl. Looking forward to trying this! I was wondering if the raspberry frosting is thick enough to pipe a rose on the top (sort of like your two toned rose cupcakes but only one color)? 05/07/2019 by thebakingexplorer 60 Comments. You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. The cupcakes will last for 2-3 days in an airtight container in a cool place. Yes, a cup of chocolate chips in the batter will be wonderful. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. I have just baked these and waiting for them to cool. Thanks ps love all your bakes. 50g (2oz) white chocolate chips. This frosting should work just fine for piping a rose. Im going to give these a try in the next few days. I hope that helps! They were fully cooked in the middle too. Your email address will not be published. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Preheat the oven to 180C/350F/Gas 4. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! It looks like grape but is mostly comprised of a single seed. Please advise. It could be your oven runs hotter than the dial is saying, try baking on a lower temp for a bit longer and see if that helps. Can I use raspberry extract instead of vanilla extract. Add the vanilla extract and melted white chocolate and beat until it is well combined. Wondering if it would be enough to frost a cake! Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. I made these cakes for my friends hen party and she loved them. These cupcakes look and sound amazing. Do you think the recipe would still work okay if I mixed in like a cup or so of choclate chips? Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down . 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. 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. Taste is amazing though!!! x. Hi Jane! By the way, this recipe transfers beautifully into cake pans to make a 6 inch 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. Thank you Paula! Spray the paper with cooking spray and set pans aside. And I encourage you to do the same! Set aside to cool for 5 minutes. Spoon half of the white chocolate mixture over the base. These went down an absolute treat . Line a 12-hole muffin tin with paper cases and set aside until needed.