Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. Preheat the oven to 350 degrees F (175 degrees C). Set aside to cool and harden. If you used all purpose it could be that too much baking powder was added, although that tends to create a bitter taste rather than floury. Please note, I have not tested this recipe using plain or all purpose flour. You can freeze both the cupcakes and the buttercream. Or, store them in the refrigerator from the get-go and take them out a bit before serving to bring them back to room temperature before serving. Let me know how you get on! You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! Balance the bowl over this simmering water bath. Yes! To make the sponge, mix together the butter or baking spread and caster sugar. My cupcakes went *poof* (as in they spread everywhere). Id appreciate your advice. Cover with cling film and chill for at least 6 hours, or overnight. Remove the sides and base and sit on a plate. #9 White Chocolate Raspberry Latte. I made these recently and most of the cupcake cases peeled away from the cakes. Add the eggs, one at a time, beating well after each addition. . Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Hi,can i uae a white chocollate glaze as a topping? I made these as mini-cupcakes yesterday and took them to a champage tasting last night. Thanks always for amazing and easy recipes. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Oh you must try it, it's such a yummy combination! Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Thanks! How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Add in of the milk. Hey! I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Went down really well so fresh & gorgeous. Directions. Keep beating it until it no longer looks greasy. Happy Valentines Day . They got rave reviews !!! i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. Preheat the oven to 180C/350F/Gas 4. 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. Is it possible to make the frosting with fresh raspberries? Thank you for linking to #CookBlogShare. I just wanna stop by again after making these to tell you just how DIVINE these tasted! What a fantastic versatile recipe. 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!!! I really like to have an evenly filled cakes, thanks. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kat! These look so pretty. Looking forward to your book (Ive already preordered :)). Let the ganache cook 3 minutes, dip the tops of the cupcakes in the ganache. Thank you! Serve. Add in the eggs, one at a time, beating well after each addition. Perfect again !! My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. If so they can go on straight from freezer or do they need to soften up? x. A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Twitter Balance the bowl over this simmering water bath. You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. I baked these cupcakes for my dads birthday. To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. To decorate, make a white chocolate buttercream by mixing softened butter and icing sugar together, then add melted white chocolate and mix until combined. Dont stop stirring or some egg whites may overcook on the edges of the bowl. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Hi Janie! One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! Can I use raspberry extract instead of vanilla extract. (Ive had quite a few messy occasions in the past haha!) The buttercream can be frozen in a sealed tub. 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. 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. Future Publishing Limited Quay House, The Ambury, Bath Scoop the buttercream into a piping bag fitted with a large star tip. 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? Thanks ps love all your bakes. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Thank you! A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. x. Hi Sally! Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes! x. Hi Jane All rights reserved. I usually say one batch of cupcakes does one layer of an 8! Top with the remaining cupcake batter. I filled the cupcakes with chocolate whipped cream first. I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! Line a 12 muffin tin with 12 paper cupcake cases. This recipe can be made up to 2 days ahead. Hey! Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Was thinking of pairing this with your chocolate zucchini cake! How about spreading this, ? What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! Why would freeze-dried raspberries not work? Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. I got a fright when I Love this recipe they turned out fantastic, will definitely make again. cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. I will be making them again soon for the third time! Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. I am definitely not a baker. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. It turned out beautifully and I added a simple icing sugar drizzle after it cooled. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. You will need -. Ingredients:For the base- -150g digestive biscuits- 60g butter (plus. The cupcakes look beautiful! with so many recipes. Add in your white chocolate and raspberries and fold through! Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? Is there a technique to making the buttercream softer rather than stiff like icing? Find my other Cupcake & ChocolateRecipes on myRecipes Page! Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! Hi Sally! I hope you enjoy the cupcakes! Don't overbeat the mixture. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. And that frostingWOW! Split two bags as I tried to pipe, so just ended up slapping it on. 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. Mine and my partners favourite cupcake recipe, simply delicious! Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. . As an Amazon Associate I earn from qualifying purchases. Hi there. GoodTo is part of Future plc, an international media group and leading digital publisher. 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. Thanks! How much frosting does the recipe make? This recipe was so delicious! Mix together on a high speed with a whisk attachment for 2-3 minutes. This recipe is an example of howoften I mix and match recipes to create new ones. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. I absolutely love white chocolate and raspberry! Hi Jus, I've not tried it myself, but I don't see why not! 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! 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. #3 Berry Cobbler | Waffle Taco. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Can I use soft brown sugar instead of caster sugar for this recipe? In your strawberry buttercream, you use freeze-dried strawberries. If you love raspberries and chocolate together, youll enjoy how we decorated this. Sweet white chocolate sponge and zingy raspberry buttercream make these white chocolate and raspberry cupcakes irresistible. 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. Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. Have fun! Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. Thank you XX, Thank you so much for such lovely feedback Rebecca!! In the bowl of a stand mixer, add egg whites and granulated sugar. Put all the traybake ingredients, except the freeze-dried. I like them all equally, except the Sharffen Berger. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. 50g (2oz) white chocolate chips. I would like to make these for an 80th Birthday but I need to double the quantity. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . will remind you of an indulgent raspberry truffle. Thank you Paula! Enjoy! Ah, I just made these and they over rose and turned into a massive mess. 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. Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. 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. I would say maybe 1/2tsp (or whatever you find best!) Mash well with a fork and strain the raspberry juice into a pouring jug. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. 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. This post may contain affiliate links. Thank you for supporting The Baking Explorer! when i squeezed the cake they were very soft any ideas what i might have done wrong. Great chocolate flavour. I used a baking spread for the cupcakes and unsalted butter for the buttercream. You also want the buttercream to be silky and smooth first, so little mixing is required! I'd love to hear from you! Hi Jane, After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! x, Made these today was an epic fail very stodgy at the bottom , cooked longer than recipe states , what have I done wrong I used paper cupcake cases. A match made in heaven. These are so pretty and perfect for a summer party. 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! Hey can you use frozen raspberries? Thats it! Hope this helps! Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Spoon in the raspberry filling and top the cupcake with the piece you cut out.