For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Frost cooled cupcakes however youd like. You will not be charged anything extra for this. How could I use the recipe to create an 8inch cake? Hope this helps! Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis. Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Published 8 February 23. Hi, I would recommend adding one and a half teaspoons of baking powder. Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake. x, Hi Jane. cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. Hi Leah, it depends on the size cake you are looking to frost. Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Hi Tas, yes you can freeze them for up to 3 months. Thanks! Spoon half of the white chocolate mixture over the base. Ah, I just made these and they over rose and turned into a massive mess. Enjoy! I haven't had raspberry with white chocolate, but I can't wait to try it out. 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! Hi there Sally, happy Valentines from the Philippines! These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Hi Susan, For the frosting? Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Thanks. I've also mixed white chocolate into the buttercream so it's extra luxurious! Happy Valentines Day . If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. I've only ever made them with fresh ones. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. 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. Hi Sally! 3. It will keep in the freezer for up to a month. These cupcakes will last in an airtight container for 3 days at room temperature! Key Lime. I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Scrape into a small bowl and refrigerate until cool enough to spread. Thanks. I followed the recipe but I only got 9 cupcakes! I dont have an electric whisker to have to use my hand! not bad, just needs a little extra water for the cocoa to be a smooth paste. I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. Do not use my images without prior permission. You can freeze both the cupcakes and the buttercream. Yes! Your chocolate cupcake recipe has been my go to for years! Stir until melted but not hot. Happy Valentines Day! Im planning on making these for Mothers Day. Looking forward to trying this! It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Balance the bowl over this simmering water bath. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Read about our approach to external linking. Add in your white chocolate and raspberries and fold through! 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. They look lovely! I am definitely not a baker. I never ate or made a cupcake until your recipes came along. A great dessert for sharing with loved ones Scratching your head about what to write in a Valentine's Day card? Beat the butter and sugar until light and creamy. I made these as mini-cupcakes yesterday and took them to a champage tasting last night.
White and Dark Chocolate Raspberry Cupcakes - Pies and Tacos And I encourage you to do the same! Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! Could I use freeze dried rasperrys in the mix instead of fresh? Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? I would start with 1 1/2 tsp. 100g (4oz) softened butter, plus extra for greasing. 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)? In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). The tops of cupcakes should spring back when lightly pressed. In your strawberry buttercream, you use freeze-dried strawberries. Thank you for bringing your delicious cupcakes to the party this week! You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Or next time, you could try adding less raspberries. I can only get large eggs in supermarket at the mo! If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Twitter 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. Beat all of that with an electric mixer for 2 minutes. For a dairy free version, use a dairy free baking spread, dairy free milk and a dairy free white chocolate for the cupcakes and the buttercream. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Blitz until runny, then pour through a sieve into a bowl to remove the seeds. While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! Pour into the mascarpone and stir, but be careful not to over mix. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. Let me know how it goes! will remind you of an indulgent raspberry truffle. Yes! Give our chocolate brownies a go next.
White Chocolate Raspberry Cake: Delicious Recipe from Scratch - Chelsweets Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! You will need fresh raspberries for the cupcakes for the best results. Next, mix in self raising flour. Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes! You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Hey! Beat in the vanilla. 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 base for these cupcakes is a moist and fluffy cake. Recipe made 15 and amount of Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. Is it because a feature of cupcakes is they dont have to rise much? Stir in the freeze-dried strawberries and melted chocolate. They may have needed longer its a classic sign they werent quite finished baking. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. That's amazing Rosie, I'm so glad they were enjoyed by all! Toffeed raspberry and white chocolate cupcakes. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. You will also need to decorate the cupcakes with dairy free white chocolate. I love all the recipes Ive used from your site!
Chocolate Cupcakes with Raspberry Frosting - Sally's Baking Addiction 5. 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. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. Add in the eggs, one at a time, beating well after each addition. I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) x, Hi Jane, Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. I am just OBSESSED with the swirl it creates! Hey! Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. England and Wales company registration number 2008885. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Add the eggs, one at a time, beating well after each addition. Snip one corner and fill the hallow portion of the cupcake. Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. Save my name, email, and website in this browser for the next time I comment. Beat after each addition until everything is well incorporated. Thats exactly what I do I just split it evenly using a 5cm scoop! Store bought jams and jellys are not always a good idea for me with my sensitivities. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. The amount of people who have asked for this recipe! Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. x. Hi Jane Furthermore, it's known to have an incredible amount of antioxidants. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. 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 Eb! Made these cupcakes yesterday and they are so lovely! I use either Scharffen Berger, Trader Joes, or Hersheys. 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. I hope you enjoy the cupcakes! Spoon mousse into a piping bag or zip to bag. Love all things chocolate? *I earn a small amount of money if you buy the products after clicking on the links. Fotgrafo - Marco Antonio Teixeira. 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. when i squeezed the cake they were very soft any ideas what i might have done wrong. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! 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. 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. The cupcakes will be lighter and fluffier when made with an electric mixer. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. I would say maybe 1/2tsp (or whatever you find best!) This recipe can be made up to 2 days ahead. These cupcakes look absolutely perfect, and I love how you styled them! I made these cakes for my friends hen party and she loved them. Top with the remaining cupcake batter. Please advise. Hiya! They were a big hit. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Have you ever substituted oil in your cup cake recipes. - Also, I just have to thank you for supplying the world (and me!) Thankyou xx, Hello, great recipe! I hope that helps and you enjoy the cupcakes . How much frosting does the recipe make? Haha yes it can be so annoying when this happens, I use tate and lyle which doesnt do this!xx. Everything you see is vegetarian, and there are vegan options too! Eb x. Youtube. 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! can I substitute the raspberries for strawberries instead? Hi Sally , These went down an absolute treat . Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. I got a fright when I Happy Fiesta Friday! Thank you! Enjoy! I made these cupcakes the other day and they tasted amazing!!! Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. Could this successfully be made into a cake? Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. Enjoy!
Mary Berry's white chocolate and raspberry traybake recipe | HELLO! Raspberry Filled Vanilla. I subbed the raspberries for chopped fresh Granny smiths and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. 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. Set aside. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. Facebook Just look at how beautiful it is!! I'm sorry to here about the floury taste you describe. How would I do the measurements work to make this into an 8 cake?
Mary Berry's white chocolate and raspberry cheesecake - Saga Hi Jen, these would be delicious filled with chocolate ganache! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. Could I use 2 large eggs? Did i add more liquid, or did I overmix? The best way to eat it is fresh .
Mary Berry Chocolate Cupcakes - Bake It With Love 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 . Preheat an oven to 350F (180C). These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. Thanks x. Portion the batter evenly among the muffin cups, filling about 2/3 full. x. This ensures the raspberries keep their shape and don't bleed into the batter. Yes definitely!! Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. I would recommend avoiding cooking or baking chocolate. As an Amazon Associate I earn from qualifying purchases. Will now be my go to recipe. Set aside. I really wanted them to have lots of raspberry yummyness! I loved your white choc and pistachio cake I want to make this as a cupcake!xxx. 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. Whisk the. Experience the Magic! 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. Line a muffin pan with cupcake liners. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. The fresh raspberry was a great bonus, but should be placed on its side (like in your photo) rather than straight up. 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! I used a Wilton 2D piping nozzle for these cupcakes. Log in. Love all your recipes! try cream cheese frosting, much easier to do by hand, and so yummy! All rights reserved. Yes! I just wanna stop by again after making these to tell you just how DIVINE these tasted! Enter your email address to subscribe to this blog and receive notifications of new posts by email. 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. 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 Thanks for any help! They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. Can I use frozen raspberrys for the mixture? Required fields are marked *. 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. I absolutely love white chocolate and raspberry! The cupcakes will last for 2-3 days in an airtight container in a cool place. Read this chocolate Swiss meringue buttercream guide for more details. You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. Thank you for linking to #CookBlogShare. 136 calorie chocolate cupcakes. Thanks for spotting that Sarah - I've updated the recipe now. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. So for this recipe you'd need to add 1 + teaspoons baking powder. My recommendation would be to only half fill the cases. Thanks. 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. It has an exceptional taste that is described as a mix of chocolate and wild berries.