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Raspberry and White Chocolate Cupcakes

Raspberry and White Chocolate Cupcakes

We know it isn't quite summer yet, but nothing beats home baking - no matter what time of year. The perfect blend of tart raspberries and sweet white chocolate, brought together in a simple cupcake - What could be better?

Makes 12

Ingredients

125g softened butter

125g caster sugar

125g self-raising flour

2 eggs

1 tsp vanilla essence

1.5 cups of raspberries - Fresh or frozen (or however many you like!)

White chocolate chunks - we used Milky Bar cut into pieces

For the Icing - Can be adjusted depending on how much icing you like

200g softened butter

400g icing sugar

Melted white chocolate - we used Milky Bar, add as much or as little as you like

Method

  • Preheat oven to 180 C and line cupcake tray.
  • Cream soft butter and caster sugar in a bowl until light and fluffy.
  • Add flour, eggs and vanilla essence and stir until combined.
  • Fold in white chocolate chunks, then carefully fold in raspberries so you don't mash them up.
  • Spoon into cupcake cases and bake in the oven for 15 - 20 minutes, or until a skewer comes out clean. Leave to cool before icing.

Icing 

  • Cream butter in a bowl until white and fluffy.
  • Beat in icing sugar.
  • Fold in melted white chocolate (don't forget to test to see how sweet it is).
  • Spoon into piping bag and pipe onto cakes - or spread it on however you like!

Store in an airtight container for up to 2 days.

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