Raspberry and white chocolate cupcakes
Fluffy vanilla sponge, studded with tangy raspberries finished with a swirl of smooth white chocolate buttercream, yum.
Makes 12 cupcakes
Ingredients:
For the cupcakes:
325g self raising flour
120g unsalted butter, softened
235g caster sugar
2 large eggs
120ml whole milk
1 tsp vanilla extract
150g raspberries
100g finely chopped white chocolate
For the icing:
200ml whole milk
60g icing sugar
30g unsalted softened butter
300g white chocolate
For the decoration:
60g raspberries
2 tbsp icing sugar
Method:
Pre-heat the oven to 180°C/fan 160°C/gas 4.
Line a 12 cupcake tray with cupcake cases.
In a large bowl cream the butter using an electric mixer until very pale and fluffy. Then gradually add the sugar and beat for a further three minutes until fluffy.
Next add the eggs. One at a time beating well after each addition.
After the eggs have been fully incorporated add the flour in three parts alternating with the milk and vanilla, with each addition beat
until the ingredients are just incorporated.
Gently fold in the raspberries and white chocolate until fully incorporated but be careful not to over mix.
Spoon the batter into the lined cupcake tray, filling about 3/4 full and bake in the pre-heated oven for 20-25 minutes or until a skewer pierced into the centre of a cupcake comes out clean.
Remove from the tray and leave to cool completely.
Meanwhile make the icing, place the milk in a sauce pan over medium heat until just simmering, in a large bowl pour the warm milk over the white chocolate, stir immediately until all the chocolate has melted. Cover with cling film and refrigerate for at least 45 minutes.
Once the chocolate mixture has set to a soft spreadable consistency, begin to beat with an electric whisk on medium until the mixture becomes paler in colour.
Beat in the sugar and butter until the icing is light and fluffy, transfer to a piping bag fitted with a large star nozzle.
Pipe the icing onto each of the cooled cupcakes with even pressure, spiralling from the edge to the centre , upwards.
Top each cupcake with a raspberry and dust with the icing sugar.
Serve immediately or place in the refrigerator but leave them out for half an hour to come to room temperature before serving.