Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? Spoon half of the white chocolate mixture over the base. 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. Thank you! These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Yes! Line a 12-cupcake pan with cupcake liners or grease it with butter and flour. Line a 12 muffin tin with 12 paper cupcake cases. when i squeezed the cake they were very soft any ideas what i might have done wrong. 2 Ingredient Chocolate Fudge Cookies. 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. You cant use stork, or a spread, or a substitute for buttercream. Your email address will not be published. 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!!! They went down really well at home so I will definitely be making them again! Blitz until runny, then pour through a sieve into a bowl to remove the seeds. Set aside. Hi what size are the cups you use for your cupcakes? Hi Leah, it depends on the size cake you are looking to frost. Cupcakes/Muffins. Let the chocolate cool to room temperature. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). No idea what went wrong lol. By registering to HELLO! Is there an easy way to adapt these to be Gluten Free at all? Then add eggs and vanilla extract and mix them in. I made these yesterday and they were delicious! 2. Well, what I could scrape off the tin lol. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Scrape down the sides of the bowl. 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 Aww wow thank you for such lovely feedback! I got a fright when I Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as the guardian, and cosmopolitan magazine. This recipe can be made up to 2 days ahead. Is it possible to do this cake with a raspberry filling? The unfrosted cupcakes can also be frozen for up to three months - Wrap them tightly before freezing and allow them to thaw at room temperature before frosting. Can I ask, how long would you cook them for if you wanted to make mini muffins ? I have 2 questions about this recipe-. Recipe was really easy to follow and they were super fun to make. As an Amazon Associate I earn from qualifying purchases. Instead of cupcakes THANKS! Mini will take 11-13 minutes. I hope you enjoy the cupcakes! Find my other Cupcake & ChocolateRecipes on myRecipes Page! Raspberry and white chocolate has got to be one of the best flavour combinations ever - raspberries are officially my favourite berry and white chocolate is, well, chocolate! The Aa berry is a super nutritious and healthy berry that grows in Brazil 's rainforests. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! Continue. If you love raspberries and chocolate together, youll enjoy how we decorated this. Hi Sally! You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. Continue this, alternating between milk and flour until it's all combined. The tops of cupcakes should spring back when lightly pressed. Mix on medium speed for one minute, then add the sugar after scraping down. I made these recently and most of the cupcake cases peeled away from the cakes. Let me know how it goes! Set these dry ingredients aside. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! It turned out beautifully and I added a simple icing sugar drizzle after it cooled. Divide the mixture equally between the 12paper cases. Keep beating it until it no longer looks greasy. This is an informational estimate only. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Add the eggs and vanilla extract and mix for 2 minutes. For around 30. I used a standard size ice cream scoop and some cups and only just scraped enough for 9. For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? Just to get a more subtle raspberry flavour? So thank you for your amazing recipes, always can rely on your website to deliver just what Im after for different occasions. To freeze them decorated (I don't recommend freezing the fresh raspberry decoration so please remove this first), freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Would that work and if so what quantity? I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! These can freeze for up to 3 months! How would I do this? Hi there Sally, happy Valentines from the Philippines! I look forward to reading your blog and check it everyday! Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Enjoy! Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Can I use raspberry extract instead of vanilla extract. I hope that helps! This recipe was so delicious! You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. I've only ever made them with fresh ones. Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. 4. Thank you Paula! Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Thanks. Thanks Eb! they almost smelled like corn bread when they were done, not sure what i did wrong? I do think different brands give different results. You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. BA1 1UA. Can I ask you what brand of natural and dutched process cocoa you use? I hope that helps and you enjoy the cupcakes . ), Hi, I am planning to make your raspberry and lemon cake for my birthday. However, typically you would use 75% of the amount of butter! Please let me know what you think! Made these cupcakes yesterday and they are so lovely! Gradually add the icing sugar and mix until a smooth consistency. Hi Jus, I've not tried it myself, but I don't see why not! Though chocolate buttercreamis our usual go-to topping for these cupcakes, youll especially love them with this extra creamy frosting made with fruity raspberry preserves. Have they gone red? Hi Jane, I made these today and my chocolate chips sank to the bottom. Im planning on making these for Mothers Day as they sound delicious! They're topped with a silky smooth white chocolate Swiss meringue buttercream. To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. Thanks x. Hi Jane! Hey can you use frozen raspberries? Toffeed raspberry and white chocolate cupcakes. Hi Tas, yes you can freeze them for up to 3 months. . Continue this, alternating between milk and flour until it's all combined. Thanks, Hi Karen, yes if you would like to make 24 cupcakes, then you will need to double the quantity of all of the ingredients . I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! Hope this helps! Run a palette knife around the edges of the tin. 113g ( cup) unsalted butter, softened to room temperature. Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Beat in the vanilla. Set aside. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. I would say maybe 1/2tsp (or whatever you find best!) Hey there Sally! This is just a rundown of the ingredients. We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. Hiya! You will need fresh raspberries for the cupcakes for the best results. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? In the bowl of a stand mixer, add egg whites and granulated sugar. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? If it is possible what quantities would you suggest. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. I followed the recipe but I only got 9 cupcakes! Set aside to cool and harden. You will need -. Add the eggs, one at a time, beating well after each addition. Dont stop stirring or some egg whites may overcook on the edges of the bowl. Id appreciate your advice. I use either Scharffen Berger, Trader Joes, or Hersheys. The buttercream will also be smoother. Super easy to make as well! Whisk the dry ingredients. But a little pricey. They were a big hit. Put all the traybake ingredients, except the freeze-dried. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. 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. Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? Press the hallowed piece back into place. The cupcakes look beautiful! 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. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. 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. Hope this helps! Taste is amazing though!!! I've also seen them in Sainsburys and Waitrose in the baking section. 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 Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. I followed and measured all ingredients as stated in recipe. 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. Hi Sally will this recipe and frosting be enough for 2 nine cakes? You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. Thats the raspberry. Add in the strained raspberry juice, plus 1tbsp of the raspberry pulp (optional) and mix well until incorporated and your buttercream is evenly pink in colour. Whichever you prefer! Hi Sally, Don't overbeat the mixture. Janes Patisserie. Yes, a cup of chocolate chips in the batter will be wonderful. The good thing is, that there is usually an easy fix for all of the issues! Would you recommend that I double the quantity of all the ingredients? Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. How about spreading this, ? My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. 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. is our usual go-to topping for these cupcakes, youll especially love them with, this extra creamy frosting made with fruity raspberry preserves, Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from, . Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes.is there anything I can do to avoid/Im doing wrong? Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. Great chocolate flavour. I wont be giving away my secrets haha! cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. This recipe is an example of howoften I mix and match recipes to create new ones. Simply follow my recipe for Strawberry Frosting and use raspberries instead. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Alternatively, with the extra bit of mix, you can make some mini versions of them! Come to Celebrate Rio Carnival 2023 with us. In just 35 minutes you'll have made a batch of 12 delicious chocolate cupcakes. Pinterest Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. As always, I used a standard sort of cupcake recipe because why mess with something right?! Any ideas of where I am going wrong? x. To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. Its helped me get through lockdown and gave me the confidence to bake. Raspberry Filled Vanilla. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Love that you've put raspberries IN the batter mix too - delicious! Cool in the cases on a wire rack. Can you use frozen raspberries for decorating? Please note, I have not tested this recipe using plain or all purpose flour. facebook twitter tumblr instagram linkedin. Are they the mini or the regular cups? Thanks for so many fantastic recipes, Im looking forward to working my way through them! I usually say one batch of cupcakes does one layer of an 8! Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? X, Could I replace raspberries with pistachios? 136 calorie chocolate cupcakes. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. What a fantastic versatile recipe. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. By Emily Stedman Classic chocolate cupcake recipe (opens in new tab). Required fields are marked *. Fold through the white chocolate. I'm sorry to here about the floury taste you describe. Did i add more liquid, or did I overmix? Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! Pour dry mixture over wet ingredients. I suggest this way instead or you can use freeze-dried raspberries like I use freeze-dried strawberries in this strawberry frosting. whoa! If so they can go on straight from freezer or do they need to soften up? It's both fresh and sweet and brings a great color contrast! The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. RELATED:Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes, Win 10,000 to kickstart your fashion career, Wedding lists 2023: what every couple will be wishing for, 6 of our favourite bags from the luxe new accessories label to know. You can use a piping bag/tip or swirl the frosting on the cooled cupcakes with a knife or, White Chocolate Raspberry Cheesecake Bars, Brownie Cupcakes with Peanut Butter Frosting, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting, Preheat the oven to 350F (177C). Wondering if it would be enough to frost a cake! Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. 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. Spoon mousse into a piping bag or zip to bag. I usually just split the recipe evenly between 12! Instagram Love all things chocolate? Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. Fold in raspberries and chips. Special Instructions. Why would freeze-dried raspberries not work? Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? She would like it as her wedding cake flavour. 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. Bring a pot of water (with 1 inch of water) to a simmer. Directions. Add the eggs, one at a time, beating well after each addition. Allow to cool completely before frosting. Have you ever substituted oil in your cup cake recipes. England and Wales company registration number 2008885. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! Pour or pipe the coulis into the holes, reserve some for decorating. X, Hi Jane, Thank you for supporting The Baking Explorer! Store bought jams and jellys are not always a good idea for me with my sensitivities. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. 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. Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. Our easy butterfly buns recipe is perfect for kids. Add the cooled white chocolate and mix on low until incorporated. 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. These have probably been the most popular cakes I've ever made! 2011-2023 Sally's Baking Addiction, All Rights This helps to stop them from sinking in the batter. The mixture is then whipped into a stiff meringue. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! I made these as mini-cupcakes yesterday and took them to a champage tasting last night. I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. Stir in vanilla. will remind you of an indulgent raspberry truffle. Can I make cream cheese frosting with this recipe? Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. Made these yesterday they tasted fab but the buttercream was a little thick? I made these cupcakes the other day and they tasted amazing!!! Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! Log in. Add the vanilla extract and melted white chocolate and beat until it is well combined. Or next time, you could try adding less raspberries. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Hi Jane, this is a weird question but if I were to make the cupcakes into a 3 layer cake, would everything be 400g for the sponges including the raspberries and white chocolate? Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. Billington's Unrefined Golden Caster Sugar. The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Would frozen raspberries work or is it best to use fresh? Hi Beatriz, the frosted cupcakes will be okay at room temperature for a day, but after that it is best to store them in the refrigerator. x, Best cupcakes anyone Ive given them to have had in a long time. 1985 Birthplace of Coffeehouse Mysteries. I am definitely not a baker. 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!). 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. Cream together the butter and caster sugar until light, fluffy and smooth! However, most of the cake came off attached to the liner. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. And I encourage you to do the same! Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. If ok pls can I have the recipe.Thanks. Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. 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. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache topeanut butter frosting. You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. * Cup sizes given are US size which is smaller than metric. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. Frost your cake with remaining frosting and decorate as desired. After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. I'd recommend doing it in sandwich tins rather than a deep tin. Keep the hallowed out portion. I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. Spread over the top of the traybake then sprinkle with the strawberries. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. Chocolate Cupcakes with Raspberry Frosting. You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Let the chocolate cool to room temperature. Im Jane, a food writer, photographer and blogger. Is it possible to make the frosting with fresh raspberries? 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. Thankyou! Is it because a feature of cupcakes is they dont have to rise much? Add of the flour mixture to the egg mixture and stir it through. When you touch the sides of the bowl they shouldn't feel warm. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Made these yesterday and I received so many positive comments from those who tried them. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Thank you for the lovely recipe! Give our chocolate brownies a go next. 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? Hey! These cupcakes will last in an airtight container for 3 days at room temperature! Could I use freeze dried rasperrys in the mix instead of fresh? In a small bowl whisk together the flour, baking powder, and salt. For best results, use an electric mixer. 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. You can find me on: Remove from oven, and wait 5 mins before placing on a wire rack to cool completely. I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! The best way to eat it is fresh . This post may contain affiliate links. can I substitute the raspberries for strawberries instead? 7. This recipe is an example of howoften I mix and match recipes to create new ones. I really wanted them to have lots of raspberry yummyness! Ingredients:For the base- -150g digestive biscuits- 60g butter (plus. Hope this helps! Combine and add buttermilk as directed below. For best results use grams. In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. These rise a lot, so any more than that the cupcakes will overflow.