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Raspberry & White Chocolate Cupcakes

Updated: Nov 22, 2021

This tangy raspberry sponge goes fantastically with the sweet white chocolate buttercream.

This scrummy recipe is just in time for Mothering Sunday, which here in the UK we celebrate on 14th March. What better excuse to make cupcakes than by celebrating our mums, or the people in our lives who are like mothers to us?! That said, you don't need any occasion for an excuse to make these.


This is a decadent moist raspberry sponge, filled with raspberry jam and topped with a thick layer of white chocolate buttercream. They're easy to put together and, of course, fun to bake and delicious to eat. The combination of the raspberry sponge and jam go fantastically with the sweet chocolate buttercream.


Sounds pretty great right?


There's no special equipment or experience required to make these, so just get stuck in with your fork and make sure to lick the bowl of any remaining batter.


This recipe came about after lots of trial and error with different sponge mixes. Some were too wet, and others too dry. Some were so tart they gave me that face that happens when you eat Haribo tangfastics - you know the face!


For a while the Caking It kitchen was a little bit like a Goldilocks factory. This one is just right!


The ratio of raspberries is just right to compliment the buttercream, but if you think you're ready for even more sweetness, then throw in 50g of white chocolate chips which will also add a little texture. And, if you're not feeling raspberries, then blackberries are a wonderful alternative!


With that said, let's get to the recipe! Remember, if you have a go at making these don't forget to let me know what you think.


Let's get Caking It!

 

Recipe

180C (170C fan)

Yield: 12 cupcakes

Prep: 15 mins

Bake: 20 mins

Assemble: 10 mins


Ingredients

Sponge

150g unsalted butter

150g caster sugar

4 medium eggs

1/2 tsp vanilla extract

150g gluten free self-raising flour

1/2 tsp bicarbonate of soda

1/2 tsp xanthan gum

100g fresh raspberries

1 1/2 tbsp sour cream


Filling

Raspberry jam


Frosting

150g unsalted butter

350g icing sugar

150g white chocolate

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Method: Sponge

Don't forget to wait until all the ingredients are room temperature before starting.

  1. Preheat oven to 180C. Fill a 12 hole muffin tin with cases.

  2. With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.

  3. Add the eggs, one at a time, mixing with an electric whisk between each addition. Mix in the vanilla extract.

  4. In a separate bowl, mix together the flour, bicarb, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.

  5. Chop half of the raspberries into quarters, and the other half into halves, then add these to the mixture, and gently fold them in. If you want a pink-ish tint then add a drop of pink food colouring.

  6. Spoon in the yoghurt and fold until combined.

  7. Spoon 2 tbsp of the mixture into each muffin case. Don't be tempted to add more or they will overflow. If there is still mixture left, then make more cupcakes!

  8. Let the mixture sit in the cases for 20 minutes before placing in an oven for 20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.


Method: Buttercream

This is probably one of my favourite frostings to make because its so easy and utterly deliciously decadent.

  1. While the sponges are cooling, move onto the white chocolate buttercream. Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.

  2. Melt the chocolate in 15 second bursts in the microwave, and let cool slightly for 5 minutes. Add this to the butter and sugar, and mix with a fork until you have a luscious white chocolate buttercream.


Assembly

  1. Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.

  2. With a teaspoon, fill the middle with raspberry jam. As long as you haven't scooped too close to the bottom, you can fit quite a bit of jam into the centre.

  3. Now you can get creative with piping the white chocolate buttercream, or just spoon on a dollop!

  4. For a final flourish, a single raspberry and a dusting of icing sugar will elevate your cakes. Be wary that the raspberries may start to wilt after a few days (if they last that long..!)


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