I usually just split the recipe evenly between 12! Hope this helps! I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. Thanks! 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. x, Best cupcakes anyone Ive given them to have had in a long time. I would recommend avoiding cooking or baking chocolate. Hey! Instagram Top with the remaining cupcake batter. What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! thank you. If ok pls can I have the recipe.Thanks. Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Hi Monique! This is just a rundown of the ingredients. 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. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. The question I have is why the eggs dont have to be beaten in then the flour folded in afterwards as you would for a basic Victoria Sandwich mixture? 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 I'd recommend doing it in sandwich tins rather than a deep tin. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Love this recipe they turned out fantastic, will definitely make again. . This recipe was so delicious! Fill greased or paper-lined muffin cups two-thirds full. facebook twitter tumblr instagram linkedin. Thanks always for amazing and easy recipes. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. These are beautiful! I look forward to reading your blog and check it everyday! Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. But instead of the lemon buttercream I want to add white chocolate buttercream. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Your email address will not be published. But any ideas as to why this happened please? Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. Hiya as mentioned on the post it can but my layer cake version is in my ebook! 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. Made these yesterday and I received so many positive comments from those who tried them. X, Hi Jane, Find my other Cupcake & ChocolateRecipes on myRecipes Page! Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. 136 calorie chocolate cupcakes. Dont stop stirring or some egg whites may overcook on the edges of the bowl. Line a 12 muffin tin with 12 paper cupcake cases. Then add milk until you reach the desired consistency. Beat the softened butter until smooth this can take a couple of minutes. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Reserved. Thanks. I've also seen them in Sainsburys and Waitrose in the baking section. Any idea what I might have done wrong? Add of the flour mixture to the egg mixture and stir it through. Billington's Unrefined Golden Caster Sugar. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. I followed your tips to stop the raspberries and chocolate chips sinking. Could this successfully be made into a cake? Turn into the prepared tin, level the top and bake in the oven for 3035 minutes or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. Published 22 February 23, A Blue Light Card could save you up to 40% on major brands this Valentine's Day, By Heidi Scrimgeour Remove the sides and base and sit on a plate. Great chocolate flavour. Stir in the vanilla. A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. Then add milk until the desired consistency is reached. All rights reserved. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Yes absolutely, use 15 20g! I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. Top with the remaining cupcake batter. I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Hi Susan, For the frosting? Instead of using raspberry preserves, I used raspberry syrup reduced. Facebook X. I just kept beating the grainy mixture until it came nice and fluffy again. You can try different chips, or try coating in flour! I would say maybe 1/2tsp (or whatever you find best!) These rise a lot, so any more than that the cupcakes will overflow. Enjoy! Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! Cool in the cases on a wire rack. Hope this helps! Perfect again !! Gorgeous!!! Your email address will not be published. Cuntame si disfrutas esta receta! 2022. Thank you Paula! Why would freeze-dried raspberries not work? Add the eggs, one at a time, beating well after each addition. Hey! x. I always read your blog and recipes, but I cant make many of them as I have to accommodate egg allergies. Bring a pot of water (with 1 inch of water) to a simmer. 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. To make the coulis, put half the raspberries in a small blender. It looks like grape but is mostly comprised of a single seed. Made these yesterday they tasted fab but the buttercream was a little thick? 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've only ever made them with fresh ones. 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. Keep beating it until it no longer looks greasy. '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. With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Looking forward to your book (Ive already preordered :)). To make the chocolate icing melt the butter and pour it into a bowl. Thank you, Hey!! To decorate, make a white chocolate buttercream by mixing softened butter and icing sugar together, then add melted white chocolate and mix until combined. This recipe can be made up to 2 days ahead. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Learn how your comment data is processed. Add the eggs, one at a time, beating well after each addition. Ive made this as written a few times as part of cupcake gifts-I absolutely love the raspberry and white chocolate combo and the icing is to die for. Preheat the oven to 180C, 350F, Gas 4. They look lovely! Spread over the top of the traybake then sprinkle with the strawberries. Step 6 - Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Balance the bowl over this simmering water bath. This is an informational estimate only. In your strawberry buttercream, you use freeze-dried strawberries. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Its helped me get through lockdown and gave me the confidence to bake. Keep beating it until it no longer looks greasy. but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. just whoa!!! Fotgrafo - Marco Antonio Teixeira. And if so do you weigh before or after sifting? Thank you! Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? You will need fresh raspberries for the cupcakes for the best results. $5.99+ Cooked cherries & blueberries topped with our vanilla, house made whip. x, Hi Jane, Sorry I dont understand do you mean the freeze-dried raspberries? Hiya, there is a recipe for this in my book! These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . I have never done this. Thank you x. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Top with crushed freeze-dried raspberries for decoration. $4.31+ #10 Chocolate Banana Latte. Tried these for the first time today and they did not disappoint! 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. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Place 4-5 raspberries onto each cupcake and gently press them in a little. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! Simply follow my recipe for Strawberry Frosting and use raspberries instead. Everytime I use icing sugar it ends up all over my kitchen. The one I use is linked on My favourite baking equipment post! YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. Fill only halfway otherwise the cupcakes will overflow. Are these ok to freeze please as theyve got fresh raspberries in them worried they may go watery? Thank you for the recipe. Fold through the white chocolate. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. (Ive had quite a few messy occasions in the past haha!) 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. Don't overbeat the mixture. 50g (2oz) white chocolate chips. x. Hi Jane! Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Weve used a 2D Wilton nozzle to pipe the buttercream. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Yes! Spoon half of the white chocolate mixture over the base. Hey Madison! Log in. Hey can you use frozen raspberries? These cupcakes will last in an airtight container for 3 days at room temperature! By Jessica Dady The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Set aside. 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! Have you ever substituted oil in your cup cake recipes. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. Looking forward to trying this! It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. Key Lime. Love all your recipes! Beat in the vanilla. I hope you enjoy the cupcakes! You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! Especially with big chunks of chocolate like this! Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. I made these cakes for my friends hen party and she loved them. Hi Sally , Or could there be any other reason why this happened? X, Could I replace raspberries with pistachios? Gradually add the icing sugar and mix until a smooth consistency. 1. 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. Hi Jane, love you recipes! All images & content are copyright protected. I use either Scharffen Berger, Trader Joes, or Hersheys. Line 12 standard muffin cups with paper liners. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. Thank you XX, Thank you so much for such lovely feedback Rebecca!! Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. I use Callebaut chocolate in baking but any will do! Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Experience the Magic! 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. 1. Next, mix in self raising flour. Thank you , I would personally recommend making 1/3 of the recipe so then you only use 1 egg, or make 2/3 and have a couple more than six cupcakes x. The sharpness of the raspberries goes so well with the white chocolate.. I followed the recipe exactly, and am not a bad baker. Do you have any tips to stop this from happening as it puts me off making buttercream! Chocolate Cupcake. I never ate or made a cupcake until your recipes came along. Beat all of that with an electric mixer for 2 minutes. Happy Fiesta Friday! Im Jane, a food writer, photographer and blogger. I used 1 cup and coated the raspberries like the recipe calls for. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. The cupcakes will last for 2-3 days in an airtight container in a cool place. Hi Christine, You can definitely fill the cupcakes with a raspberry filling. Do you have any eggless cake recipes? Instead of cupcakes THANKS! 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. Cooked them at 170 for 19 mins, but theyve slowly fallen after taking out the oven. If you love raspberries and chocolate together, youll enjoy how we decorated this. Whichever you prefer! I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Im planning on making these for Mothers Day. If you want to make this recipe into a layer cake, youll have to work it out yourself! Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. They may have needed longer its a classic sign they werent quite finished baking. Your email address will not be published. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Everything Ive made from your site has been perfect and easy to adapt in different ways. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. Hope this helps! Hi Jus, I've not tried it myself, but I don't see why not! Frosting can be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Lovely cupcakes, came out light and fluffy. Recipe made 15 and amount of In just 35 minutes you'll have made a batch of 12 delicious chocolate cupcakes. Thankyou xx, Hello, great recipe! I made a batch of these for my mums birthday and they were a hit! Cool. For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. About 10-15g worth probably! I used fresh raspberries and folded them in carefully at the end, it worked great. Pour or pipe the coulis into the holes, reserve some for decorating. The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. Could I just add freeze dried raspberries to the batter rather than fresh? Im going to give these a try in the next few days. this was absolutely delicious and it was such a simple recipe, really recommend. They are delightfully decadent. My cups were about half full it sounds like you had a lot more mixture? Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? 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. Hi Kierra, I've never tried this, but if you give it a try let me know what happens! Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) (Mini ones take about 12 minutes to bake!). Beat the butter and sugar until light and creamy. Let me know how it goes! 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. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Ive made them twice now!! Required fields are marked *. I dont have an electric whisker to have to use my hand! Hey! This recipe makes 10 cupcakes. 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. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Theoretically yes, but its hard to only use 1.5 eggs. when i squeezed the cake they were very soft any ideas what i might have done wrong. X, Hi, I baked these cupcakes for my dads birthday. BA1 1UA. Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). . If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. *I earn a small amount of money if you buy the products after clicking on the links. Hi Sally! The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + teaspoons baking powder. Sift the flour and baking powder in a separate bowl. Check out my Raspberry & White Chocolate Cake recipe for details. I wont be giving away my secrets haha! Required fields are marked *. They did taste nice though lol. In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. 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. Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Made them for my moms birthday. - Also, I just have to thank you for supplying the world (and me!) This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. How about spreading this, ? Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. I followed and measured all ingredients as stated in recipe. Thank you! Can I ask you what brand of natural and dutched process cocoa you use? A great dessert for sharing with loved ones Scratching your head about what to write in a Valentine's Day card? Put all the traybake ingredients, except the freeze-dried. Hi Sally! I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. I made these cupcakes the other day and they tasted amazing!!! Cupcakes were delishes! This frosting should work just fine for piping a rose. So for this recipe you'd need to add 1 + teaspoons baking powder. Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. See recipe notes there for details on making in a 913 pan. Twitter I love the flavour combination and these cupcakes look perfect. Kat, excuse me while I lick the screen!! Please see my disclosure for more details!*. OAKBERRY Aa Bowls uma rede de fast-food Food saudvel presente em mais de 11 pases e com mais de 300 unidades. Line a 12-hole muffin tin with paper cases. Im only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. 3-inch cakes. These cupcakes look and sound amazing. Whisk until fully combined. Pinterest Thanks. Blitz until runny, then pour through a sieve into a bowl to remove the seeds. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? 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. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). 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. Thanks ps love all your bakes. Hi,can i uae a white chocollate glaze as a topping? 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!). Special Instructions. 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. 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. In a small bowl whisk together the flour, baking powder, and salt. I absolutely love white chocolate and raspberry! This didnt matter too much though because I piped my buttercream over it. Continue this, alternating between milk and flour until it's all combined. Have they gone red? You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour. I used fresh raspberrys and coated them in flour. So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! they almost smelled like corn bread when they were done, not sure what i did wrong? 4. Sorry if this is a silly question but do you sift the self raising flour? In a medium bowl, whisk together flour, baking powder, and salt. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. I usually say one batch of cupcakes does one layer of an 8! Add the vanilla extract and melted white chocolate and beat until it is well combined. Hi, great recipe, just wondered what is the weight you put into each cupcake case? The best way to eat it is fresh . Raise mixer speed to medium and beat until batter is smooth, 2 minutes. x. Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! 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. Hi Leah, it depends on the size cake you are looking to frost. Taste is amazing though!!! Scoop the buttercream into a piping bag fitted with a large star tip. Hi Nicole, youll want the coconut oil to be fully melted in this recipe. But a little pricey. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. They got rave reviews !!! can I substitute the raspberries for strawberries instead? Children will love to decorate with chocolate strands and chocolate decorations. x. Hi Jane Oh you must try it, it's such a yummy combination! Sift together the flour, baking powder, and salt into a bowl. Is there a technique to making the buttercream softer rather than stiff like icing? Happy Valentines Day . Thanks! Thank you, Hiya! Youtube. Spoon mousse into a piping bag or zip to bag. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! Scoop of the mixture into the 12 paper cases. Thank you so much!! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. I really wanted them to have lots of raspberry yummyness! 7. Set aside to cool for 5 minutes. 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. Awesome recipe, thanks a lot! Hey! It happened the same for me. Can I also ask, did you use self raising flour or plain/all purpose flour? They were fully cooked in the middle too. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Bath Or next time, you could try adding less raspberries. Thank you for letting me use this. Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? How would I do this? Or in that case is it better to keep them in the refrigerator? By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake. Me too, I was just coming on to say this. This recipe is an example of howoften I mix and match recipes to create new ones. Then add eggs and vanilla extract and mix them in. Read about our approach to external linking. Add in your white chocolate and raspberries and fold through! I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. To make the sponge, mix together the butter or baking spread and caster sugar. This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. My recommendation would be to only half fill the cases. Thanks Jane! 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 Step 6 - Scoop of the mixture into the 12 paper cases. Add in of the milk. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. Hi Jane! Can I use frozen raspberrys for the mixture? Yes definitely!! 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. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! What is your opinon? Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. Let the chocolate cool to room temperature. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries.