Monday, 29 October 2012

Raspberry and white chocolate cupcakes

This is definitely a staple favourite of mine. There is something very reassuring about this cupcake, it never fails me and always tastes delicious.

This time the cupcake got a special treat, I had a little spare time and this cupcake got extra pretty as well as delicious.

Its a vanilla cupcake filled with raspberry jam and its all topped off with a swirled white chocolate and raspberry buttercream.

Raspberry and white chocolate cupcakes

(makes 6)

For the cake

65g butter
65g caster sugar
1 tsp vanilla paste/extract
1 egg
65g self raising flour
1 tbsp milk
6 tsps raspberry jam

For the frosting

65g butter
125g icing sugar
1/2 tsp vanilla paste/extract
tbsp milk

50g white chocolate
1-2 tablespoons raspberry jam
pink food gel (optional)

Preheat the oven to 180C/160C FAN and line a cupcake tray with cases. Cream the butter, sugar and vanilla together until very light and fluffy, this can take a while, be patient the cakes will be so much better for it.

Add the egg and beat for a further minute. Scrape down the sides and add the flour, beat on slow until the flour is just incorporated. Add the milk and beat the mixture for a further two minutes.

Divide the batter evenly between the cupcake cases and bake in the preheated oven for 20-25minutes. When the cakes are done they will be lightly golden and springy when pressed lightly with your finger. 

Transfer the cakes to a wire rack to completely cool.

Once the cakes are cool use a sharp knife to remove a cone from the centre of each. Fill the well with a heaped teaspoon of raspberry jam, and replace the cone, trimming to fit if necessary. 

For the frosting gently melt the white chocolate and set aside to cool. Beat the butter, icing sugar and vanilla together until it starts to come together. Add the milk and beat for 5-7 minutes until the buttercream is very light and fluffy.

Divide the buttercream in half, to the first half add a tablespoon of the jam and a dot of gel food colouring (if using), beat to incorporate. Taste, it may need a little more jam, but be careful the mixture needs to be pipeable, too much jam will loosen the frosting too much. 

Check that the chocolate is nice and cool, it still needs to be melted but if it is too hot it will melt the frosting. Beat the white chocolate into the second half of the frosting until it is fully incorporated.

Fit a piping bag with a nozzle of your choice, and lay flat on a worktop. Layer the white chocolate frosting on the bottom half of the piping bag, next layer the raspberry frosting on top. 
Frost the cakes in decorative swirls and then tuck in and enjoy!
I actually had all the ingredients for these in the cupboard when I decided to bake. They look and taste decadent yet if you are anything like me you will will probably have all the ingredients lurking.

Best enjoyed with your feet up and a hot beverage of your choice, a little luxury in a busy day!


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