I baked these cupcakes for my dads birthday. I hope that helps and you enjoy the cupcakes . Thankyou! While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. '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. Will the baked sponges be ok to be frozen if I make them ahead? The cupcake cases were not very good quality or not greaseproof, the cupcakes were stored in an airtight container before they were fully cooled down, or the cupcakes were left to cool in the baking tin - I hope that helps for next time! 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. Then add milk until the desired consistency is reached. I made these as mini-cupcakes yesterday and took them to a champage tasting last night. *I earn a small amount of money if you buy the products after clicking on the links. Hi Leah, it depends on the size cake you are looking to frost. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Experience the Magic! Save my name, email, and website in this browser for the next time I comment. By Jessica Dady Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. Hope this helps! Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!). These went down an absolute treat . I made them for a birthday but dont want to give them away! Any idea what I might have done wrong? I usually say one batch of cupcakes does one layer of an 8! My cupcakes went *poof* (as in they spread everywhere). Whisk the. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! Or the swirled frosting from these marble cupcakeson our red velvet cupcakes? Bath Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Scoop the buttercream into a piping bag fitted with a large star tip. Went down really well so fresh & gorgeous. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. (Mini ones take about 12 minutes to bake!). Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. 50g (2oz) dried cranberries. Can I also ask, did you use self raising flour or plain/all purpose flour? whoa! Recipe made 15 and amount of Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. 100g (4oz) softened butter, plus extra for greasing. Top with the remaining cupcake batter. You can find me on: Thank you! Chocolate Cupcake. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour. Stir until melted but not hot. 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. Thanks! Thats the raspberry. Youtube. Line a 12-hole muffin tin with paper cases. I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. I loved your white choc and pistachio cake I want to make this as a cupcake!xxx. Mary Berry's white chocolate and raspberry chesecake Preparation time 30 minutes plus chilling time Serves 6-8 Ingredients For the cheesecake base 150g (5oz) digestive biscuits 60g (21/2oz) butter, plus extra for greasing 1 tbsp demerara sugar For the cheesecake topping 200g (7oz) white chocolate 1 x 250g tub of full-fat mascarpone cheese I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. Serve them for valentines day, birthdays, baby showers, or just simply because! Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! 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. Spoon half of the white chocolate mixture over the base. If I only wanted to make half the cupcakes can I just half all ingredient ? Hi Jane! Thats not typically something you can make at home! Sift together the flour, baking powder, and salt into a bowl. Step 3 - In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. 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. 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! Thank you! Thank you. I'm glad I'm not alone in this . 1. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. These are beautiful! Required fields are marked *. You can also get in touch with me on my Twitter, Instagram or Facebook. Buttercream was exactno waste. 2012. Thanks for joining me in the kitchen. 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. Continue. Theoretically yes, but its hard to only use 1.5 eggs. 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! Recipe was really easy to follow and they were super fun to make. Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. See recipe notes there for details on making in a 913 pan. This helps to stop them from sinking in the batter. Perfect again !! I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! Last updated 31 August 22. ), Hi, I am planning to make your raspberry and lemon cake for my birthday. However, typically you would use 75% of the amount of butter! Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. Cuntame si disfrutas esta receta! I am definitely not a baker. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. But instead of the lemon buttercream I want to add white chocolate buttercream. This is just a rundown of the ingredients. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Set aside to cool and harden. The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. Thanks Eb! It looks like grape but is mostly comprised of a single seed. You may also like to add tsp Xanthan Gum for better texture. x. Hi Jane, I absolutely loved this recipe! A match made in heaven. The cupcakes will last for 2-3 days in an airtight container in a cool place. 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)? The buttercream will also be smoother. Dont stop stirring or some egg whites may overcook on the edges of the bowl. Snip one corner and fill the hallow portion of the cupcake. Do you have any tips to stop this from happening as it puts me off making buttercream! Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! Hi Abbey, sorry but I've never weighed them so I have no idea. Preheat oven to 350F. Please note, I have not tested this recipe using plain or all purpose flour. 2 Ingredient Chocolate Fudge Cookies. 113g ( cup) unsalted butter, softened to room temperature. I've also seen them in Sainsburys and Waitrose in the baking section. Place 4-5 raspberries onto each cupcake and gently press them in a little. Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. Hi, great recipe, just wondered what is the weight you put into each cupcake case? . 5. These rise a lot, so any more than that the cupcakes will overflow. Beat the butter and sugar until light and creamy. Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. In the bowl of a stand mixer, add egg whites and granulated sugar. Hi Jane, To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. 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. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Can I make cream cheese frosting with this recipe? Thank you XX, Thank you so much for such lovely feedback Rebecca!! Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? 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. Hi Sally! Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! For best results, use an electric mixer. See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. 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 . Beat all of that with an electric mixer for 2 minutes. For the full recipe with measurements, head to the recipe card at the end of this post. These are so pretty and perfect for a summer party. Add the eggs, one at a time, beating well after each addition. 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. Stir in the vanilla. What a fantastic versatile recipe. As they start to defrost they will release moisture and juice. Simply carve out a tiny 3/4-inch-deep hole in the center of the cupcake with a sharp knife no need to use a ruler or anything, just make sure you dont hit the bottom of the cupcake. Hi Sally will this recipe and frosting be enough for 2 nine cakes? 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 . (Or your scoop is bigger! Thanks! 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. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Cream together the butter and caster sugar until light, fluffy and smooth! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? 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. Spray the paper with cooking spray and set pans aside. To make the sponge, mix together the butter or baking spread and caster sugar. One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! 8. Alternatively, with the extra bit of mix, you can make some mini versions of them! Let the ganache cook 3 minutes, dip the tops of the cupcakes in the ganache. Let me know how you get on! Would the flavors go well together? Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. Spoon half of the white chocolate mixture over the base. Honestly I cant cope! In a medium bowl, whisk together flour, baking powder, and salt. Line 12 standard muffin cups with paper liners. I never ate or made a cupcake until your recipes came along. Set aside. Love all things chocolate? Love this recipe they turned out fantastic, will definitely make again. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. My recommendation would be to only half fill the cases. 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! I bake quite regularly but the reviews I got for these were exceptional . While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Hope this helps! Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Hi, I would recommend adding one and a half teaspoons of baking powder. 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! Line a 12-hole muffin tin with paper cases and set aside until needed. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. I wont be giving away my secrets haha! Heres how it works. 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 used fresh raspberries and folded them in carefully at the end, it worked great. Is it possible to make the frosting with fresh raspberries? My son is my biggest critic and he says these are the best! Your email address will not be published. Hi what size are the cups you use for your cupcakes? Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. 1. $4.31+ #10 Chocolate Banana Latte. Stir in the freeze-dried strawberries and melted chocolate. By registering to HELLO! Ah, I just made these and they over rose and turned into a massive mess. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Enter your email address to subscribe to this blog and receive notifications of new posts by email. These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! If you did I would recommend serving the cupcake soon after. I made these yesterday and they were delicious! Yes, a cup of chocolate chips in the batter will be wonderful. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kat! Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Thank you! Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. These are simply delicious. Are they the mini or the regular cups? Oh you must try it, it's such a yummy combination! Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache topeanut butter frosting. Beat the softened butter until smooth this can take a couple of minutes. Set aside. Top with fresh raspberries if desired. Preheat the oven to 180C, 350F, Gas 4. 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! Our easy butterfly buns recipe is perfect for kids. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Can I melt the chocolate for the sponge mixture instead of using chocolate chips? To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Anyway back to the cupcakes. They are delightfully decadent. Do you mean the tops of the muffins were chunky? Step 6 - Scoop of the mixture into the 12 paper cases. Grease 24 muffin cups or line with paper liners. Me too, I was just coming on to say this. 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. I look forward to reading your blog and check it everyday! Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Thats it! Same oven temp. 50g (2oz) semolina. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. It doesnt have to look pretty because youll top the cupcakes with frosting. Keep beating it until it no longer looks greasy. In a small bowl whisk together the flour, baking powder, and salt. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! Love that you've put raspberries IN the batter mix too - delicious! facebook twitter tumblr instagram linkedin. GoodTo is part of Future plc, an international media group and leading digital publisher. Next, mix in self raising flour. *This post may contain affiliate links. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Toffeed raspberry and white chocolate cupcakes. Have they gone red? Your email address will not be published. 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. Hi Jane Im pretty sure that I followed the recipe. Frost your cake with remaining frosting and decorate as desired. Sally has been featured on. This recipe is an example of howoften I mix and match recipes to create new ones. If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. I love all the recipes Ive used from your site! Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. The one I use is linked on My favourite baking equipment post! Split two bags as I tried to pipe, so just ended up slapping it on. The sharpness of the raspberries goes so well with the white chocolate.. Made these yesterday and I love a recipe that does exactly what it says on the tin. I made these recently and most of the cupcake cases peeled away from the cakes. Then add eggs and vanilla extract and mix them in. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Hi Jane x. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. I've only ever made them with fresh ones. I simply used asmall frosting knifeto frost the cupcakes. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Fill only halfway otherwise the cupcakes will overflow. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Preheat the oven to 350F (177C). Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Preheat the oven to 180C/350F/Gas 4. Hope this helps! I would like to make these for an 80th Birthday but I need to double the quantity. White chocolate and raspberries pair perfectly together in this recipe. Thank you, Hey!! Step 6 - Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. The best way to eat it is fresh . I have 2 questions about this recipe-. Ingredients:For the base- -150g digestive biscuits- 60g butter (plus. June 14, 2013 by Kirsten 4 Comments. Especially with big chunks of chocolate like this! Can I leave out the white chocolate in the buttercream? i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. Really like the fresh raspberries in the cupcake mix. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? 4. Line a muffin pan with cupcake liners. Can I ask, how long would you cook them for if you wanted to make mini muffins ? These cupcakes look and sound amazing. Log in. Recipe so easy to follow as are the other recipes if Janes Ive tried. Thanks, Hi Karen, yes if you would like to make 24 cupcakes, then you will need to double the quantity of all of the ingredients .