White chocolate and raspberry cupcakes

Well I didn’t ruin them,
so here they are…

White choc and raspberry cupcakes

White choc and raspberry cupcakes

Not the healthiest beasties in the world,
but I’m told they taste good
(as a sweet treat once in a while).

The recipe is a pretty standard cupcake mix,
to which I added white chocolate chips, fresh raspberries
and a raspberry butter cream icing.

I know raspberry/white choc is not a new concept
but like I said in A wee bit of baking…
my attempt at marshmallow cupcakes did not go well at all!

Here’s what I did:
Pre-heat oven to 180°C,
or an appropriate equivalent for your oven.

Cream 200g butter with 200g caster sugar.
Individually beat in 4 large eggs.
Gently fold in 200g self-raising flour,
100g white chocolate chips
and 200g fresh raspberries.
Try not to damage the raspberries.

Spoon mixture into cupcake cases,
filling each to about two-thirds capacity.
Bake for about 20-25 minutes,
until the tops are golden and a tester knife comes out clean.

I made a pink, raspberry butter cream icing,
by creaming 150g butter with 160g icing sugar,
then mixing in about 6 drops of pink food colouring
and 1.5 tablespoons of raspberry flavouring.
(I followed the instructions on the bottles…)

Allow cakes to cool and decorate as you please!
I used edible pink glitter, white choc flakes and raspberries.

It makes about 18 cupcakes.
They don’t last very long
(due to the fresh fruit… and being yummy).

Yum cake!

Yum cake!

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One response to “White chocolate and raspberry cupcakes

  1. Pingback: 100 posts! And it all started with a pair of slippers… « William, Wallace (& Wildthing)·

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