Hi Sally! I made your cupcakes and they were a hit at my office! To make the sponge, mix together the butter or baking spread and caster sugar. Same oven temp. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! It doesnt have to look pretty because youll top the cupcakes with frosting. Learn how your comment data is processed. And I encourage you to do the same! Are they the mini or the regular cups? Instead of using raspberry preserves, I used raspberry syrup reduced. Keep the hallowed out portion. Just look at how beautiful it is!! Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? Add in of the milk. Preheat the oven to 180C, 350F, Gas 4. Thanks for the recipe! 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. Step 3 - Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Great chocolate flavour. Top with fresh raspberries if desired. About 10-15g worth probably! Cool in the cases on a wire rack. Hi Jen, these would be delicious filled with chocolate ganache! All rights reserved. Made these yesterday and I received so many positive comments from those who tried them. It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. Thanks! Place 4-5 raspberries onto each cupcake and gently press them in a little. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? Hi,can i uae a white chocollate glaze as a topping? If I only wanted to make half the cupcakes can I just half all ingredient ? Eb x. Stir until melted but not hot. Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Press the hallowed piece back into place. If the icing is too thick, gradually add the milk until it reaches the desired consistency. To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Really like the fresh raspberries in the cupcake mix. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Keep beating it until it no longer looks greasy. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. 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! No idea what went wrong lol. You cant use stork, or a spread, or a substitute for buttercream. For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. What is your opinon? This batter is very easy to prepare. Thankyou xx, Hello, great recipe! Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. x. I do think different brands give different results. 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. That stuff is amazing! I made them for a birthday but dont want to give them away! The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Step 6 - Scoop of the mixture into the 12 paper cases. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. 3-inch cakes. Plant-Based Chocolate Crumble Cake Recipe - DeelishRecipes.com Cooking You will need -. x. Hi Jane Do you have any eggless cake recipes? Me too, I was just coming on to say this. I have never done this. Empowering parents to do it their own way, Creamy mushroom and blue cheese buckwheat galettes, What to write in a Valentine's Day card - Tips and templates to copy, Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity, Blue Light Card holders can get up to 40% off major brands this Valentine's Day, Child development stages: Ages 0-16 years, See all weight loss and exercise features, 1 hours (plus 30 mins raspberries marinating time), Discover our range of lifestyle magazines, Look great and eat well with our expert cookbooks, All delivered straight to your door or device, Star decorating tip like 2D Wilton, for icing (optional). 1985 Birthplace of Coffeehouse Mysteries. Hi what size are the cups you use for your cupcakes? Don't overbeat the mixture. Thanks. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Hi there. White Chocolate and Raspberry Cupcakes Recipe - Food.com Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! I made these recently and most of the cupcake cases peeled away from the cakes. (Mini ones take about 12 minutes to bake!). Thank you Paula! Enjoy! Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Place 4-5 raspberries onto each cupcake and gently press them in a little. I made these yesterday and they were delicious! 115g Self-raising white flour 1 tsp Baking powder For the Buttercream 60g Unsalted butter (softened) 30g Cocoa powder 3 tbsp Milk (whole) 250g Silver Spoon Icing Sugar A handful Decorations Utensils Cupcake case Piping bag Star nozzle 12 hole cupcake tray Vegetarian Afternoon Tea Coffee Shop Bakes Easy Bakes Family Baking Recipes Baby Shower Just keep beating the mixture until it comes together into a thick and cohesive buttercream. 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! Raspberry and White Chocolate Cupcakes | Tastemade Raspberry White Chocolate Cupcakes - Amanda's Cookin' These cupcakes will last in an airtight container for 3 days at room temperature! Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Hi not bad, just needs a little extra water for the cocoa to be a smooth paste. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! Can I ask, how long would you cook them for if you wanted to make mini muffins ? Looking forward to your book (Ive already preordered :)). Hi Sally, X, Hi, All images & content are copyright protected. 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? This can take a lot of beating so don't give up if it doesn't seem to come together - it will. The raspberry flavors come out much more when you bite into a whole raspberry. Please let me know if you enjoy this recipe! Lovely cupcakes, came out light and fluffy. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Can I leave out the white chocolate in the buttercream? By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. Love all your recipes! Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. In a medium bowl, whisk together flour, baking powder, and salt. Sift together the flour, baking powder, and salt into a bowl. Preheat an oven to 350F (180C). A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. She would like it as her wedding cake flavour. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. The cake itself is delicious, but when I checked on the cupcakes around the 15 minute mark, they had spread everywhereIm not sure what went wrong. Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. 2. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Can I use soft brown sugar instead of caster sugar for this recipe? The fresh raspberry was a great bonus, but should be placed on its side (like in your photo) rather than straight up. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. They may have needed longer its a classic sign they werent quite finished baking. Then add milk until you reach the desired consistency. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. White Chocolate Raspberry Cupcakes - Baking With Butter Especially with big chunks of chocolate like this! However, most of the cake came off attached to the liner. White chocolate and raspberries pair perfectly together in this recipe. It's both fresh and sweet and brings a great color contrast! Thanks so much!! Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. I use Callebaut chocolate in baking but any will do! I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Made these to leave on neighbours doorsteps to make them smile, and they LOVED them! Do you mean the tops of the muffins were chunky? I got a fright when I The buttercream will also be smoother. I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Hiya! Just to get a more subtle raspberry flavour? 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. 7. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Hey! PDF Cupcakes Treats For best results, use an electric mixer. Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. 8. Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Hiya, there is a recipe for this in my book! I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! Reserved. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! x. thank you. Raspberry Filled Vanilla. Thank you! 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. Hi Kierra, I've never tried this, but if you give it a try let me know what happens! cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! I just wanna stop by again after making these to tell you just how DIVINE these tasted! Do not use my images without prior permission. I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Hi Leah, it depends on the size cake you are looking to frost. Or next time, you could try adding less raspberries. Hope this helps! Thanks! Can you use frozen raspberries for decorating? Hi Kat Is there an easy way to adapt these to be Gluten Free at all? Add the vanilla extract and melted white chocolate and beat until it is well combined. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Raspberry and cream cupcakes recipe - BBC Food I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Hi Tas, yes you can freeze them for up to 3 months. Come to Celebrate Rio Carnival 2023 with us. Cool. Instagram . Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . I would say maybe 1/2tsp (or whatever you find best!) I am definitely not a baker. Add in your white chocolate and raspberries and fold through! This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Thanks ps love all your bakes. X, Hi Jane, Hey! Weve used a 2D Wilton nozzle to pipe the buttercream. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. Published 8 February 23. try cream cheese frosting, much easier to do by hand, and so yummy! Hi Jus, I've not tried it myself, but I don't see why not! $4.31+ Signature Hot Chocolate. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. You can even find todays exact raspberry frosting recipe on these raspberry lemon cupcakes, too. Future Publishing Limited Quay House, The Ambury, Would that work and if so what quantity? Mini will take 11-13 minutes. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. In a large bowl, beat the butter for a few mins until creamy. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Stir in the freeze-dried strawberries and melted chocolate. I baked these cupcakes for my dads birthday. 50g (2oz) semolina. This post may contain affiliate links. I will be making them again soon for the third time! Toffeed raspberry and white chocolate cupcakes. (Ive had quite a few messy occasions in the past haha!) The food colour and berry type can also be changed to suit a different colour palate if preferred. Chocolate Cupcakes with Raspberry Frosting. If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. Sorry if this is a silly question but do you sift the self raising flour? This is just a rundown of the ingredients. Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Is it best to chop the raspberries in half or put them in whole? Thanks for any help! Allow to cool completely before frosting. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. I followed the recipe but I only got 9 cupcakes! And I encourage you to do the same! Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Spray the paper with cooking spray and set pans aside. Will now be my go to recipe. Would the flavors go well together? 100g (4oz) softened butter, plus extra for greasing. By Jessica Dady These are simply delicious. Chocolate Cupcakes with Raspberry Frosting - Sally's Baking Addiction Preheat the oven to 180C/350F/Gas 4. 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. Is it because a feature of cupcakes is they dont have to rise much? June 14, 2013 by Kirsten 4 Comments. 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. I wont be giving away my secrets haha! 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. Serve them for valentines day, birthdays, baby showers, or just simply because! Line a muffin pan with cupcake liners. Hope this helps! 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?). Visit our corporate site. This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Scoop the buttercream into a piping bag fitted with a large star tip. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. 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. Store bought jams and jellys are not always a good idea for me with my sensitivities. Mary Berry Chocolate Cupcake Recipe | How To Make Cupcakes Honestly I cant cope! Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Then add eggs and vanilla extract and mix them in. 1. For around 30. My first time trying out cupcakes in general. Twitter I am just OBSESSED with the swirl it creates! Preheat the oven to 350 degrees. Thats not typically something you can make at home! Pour or pipe the coulis into the holes,. 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. I use either Scharffen Berger, Trader Joes, or Hersheys. Thank you x. Your email address will not be published. In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. 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!!! Run a palette knife around the edges of the tin. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. 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.