white chocolate and raspberry cupcakes mary berry white chocolate and raspberry cupcakes mary berry

Preheat the oven to 180C, 350F, Gas 4. The buttercream will also be smoother. Facebook thank you. Hi Sally! Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). I followed the recipe but I only got 9 cupcakes! This frosting should work just fine for piping a rose. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. What is your opinon? Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because thats never a bad thing, right?). Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I subbed the raspberries for chopped fresh Granny smiths and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. That's amazing Rosie, I'm so glad they were enjoyed by all! You will need fresh raspberries for the cupcakes for the best results. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. x, Hi Jane. Next, mix in self raising flour. Thank you XX, Thank you so much for such lovely feedback Rebecca!! By Emily Stedman Let the chocolate cool to room temperature. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. In a small bowl whisk together the flour, baking powder, and salt. A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. 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. 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws. Read about our approach to external linking. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Thank you so much!! Hey! 115g Self-raising white flour 1 tsp Baking powder For the Buttercream 60g Unsalted butter (softened) 30g Cocoa powder 3 tbsp Milk (whole) 250g Silver Spoon Icing Sugar A handful Decorations Utensils Cupcake case Piping bag Star nozzle 12 hole cupcake tray Vegetarian Afternoon Tea Coffee Shop Bakes Easy Bakes Family Baking Recipes Baby Shower Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Hi Sally! Or the swirled frosting from these marble cupcakeson our red velvet cupcakes? Ingredients:For the base- -150g digestive biscuits- 60g butter (plus. Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Classic chocolate cupcake recipe (opens in new tab). The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. 2 Ingredient Chocolate Fudge Cookies. My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. I absolutely love white chocolate and raspberry! I got a fright when I The frosting starts a similar way to this. Empowering parents to do it their own way, Creamy mushroom and blue cheese buckwheat galettes, What to write in a Valentine's Day card - Tips and templates to copy, Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity, Blue Light Card holders can get up to 40% off major brands this Valentine's Day, Child development stages: Ages 0-16 years, See all weight loss and exercise features, 1 hours (plus 30 mins raspberries marinating time), Discover our range of lifestyle magazines, Look great and eat well with our expert cookbooks, All delivered straight to your door or device, Star decorating tip like 2D Wilton, for icing (optional). Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. These went down an absolute treat . You will also need to decorate the cupcakes with dairy free white chocolate. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. 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 . 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. Can I make cream cheese frosting with this recipe? The cupcakes will last for 2-3 days in an airtight container in a cool place. Beat all of that with an electric mixer for 2 minutes. Bring a pot of water (with 1 inch of water) to a simmer. Dont stop stirring or some egg whites may overcook on the edges of the bowl. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Divide the mixture equally between the 12paper cases. not bad, just needs a little extra water for the cocoa to be a smooth paste. 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. 1985 Birthplace of Coffeehouse Mysteries. See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Keep beating it until it no longer looks greasy. By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake. Add the vanilla extract and melted white chocolate and beat until it is well combined. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Thanks so much!! Thanks! Cupcakes with frozen raspberries will need slightly longer baking. Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? Stir in the vanilla. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. X, Hi Jane, Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Fotgrafo - Marco Antonio Teixeira. Read More, Raspberry & White Chocolate Millionaire's Shortbread, Raspberry & White Chocolate Cheesecake (No Bake), Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream, Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases, To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth, Add the eggs and vanilla extract and whisk well, Then whisk in the self raising flour gently, Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips, Divide the mixture between the 12 cupcake cases, Bake them for 25 minutes or until they are golden brown and a skewer. Scrape into a small bowl and refrigerate until cool enough to spread. Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. #9 White Chocolate Raspberry Latte. The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. whoa! I am just OBSESSED with the swirl it creates! How could I use the recipe to create an 8inch cake? And I encourage you to do the same! Gorgeous!!! Sift together the flour, baking powder, and salt into a bowl. It doesnt have to look pretty because youll top the cupcakes with frosting. 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!). Anyway, my tray of 30 came home empty two hours later. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. I'd love to hear from you! Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Thanks for any help! Let me know how you get on! When you touch the sides of the bowl they shouldn't feel warm. It looks like grape but is mostly comprised of a single seed. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Top with crushed freeze-dried raspberries for decoration. Enjoy! Step 1 - Preheat the oven to 350F/ 175C and place a rack in the center of the oven. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. I hope that helps! They are delightfully decadent. Line a 12 muffin tin with 12 paper cupcake cases. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! The best way to eat it is fresh . Hey! Hiya! Hi Tamara, you can add some milk to make it softer. Your chocolate cupcake recipe has been my go to for years! Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! $4.31+ Signature Hot Chocolate. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. I was wondering if the raspberry frosting is thick enough to pipe a rose on the top (sort of like your two toned rose cupcakes but only one color)? Twitter It happened the same for me. My first time trying out cupcakes in general. Raspberry & white chocolate cupcakes. Cupcakes were delishes! Cant wait to try many of your other recipes. How much mixture would you recommend putting in each cupcake case? Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. (Or your scoop is bigger! For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! Have they gone red? Grease 24 muffin cups or line with paper liners. Melt the butter in a small saucepan over a low heat. 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. Will now be my go to recipe. Hi Jen, these would be delicious filled with chocolate ganache! As always, I used a standard sort of cupcake recipe because why mess with something right?! Future Publishing Limited Quay House, The Ambury, Required fields are marked *. This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Make 12 cupcakes using this recipe Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Spoon the remaining white chocolate mixture on top, then smooth and level it. Thanks. So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! Hi Jane, Billington's Unrefined Golden Caster Sugar. Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. I followed your tips to stop the raspberries and chocolate chips sinking. That stuff is amazing! Add the eggs, one at a time, beating well after each addition. This ensures the raspberries keep their shape and don't bleed into the batter. Hiya! Here she shares one of her favourite recipes, When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes. Thanks. If I only wanted to make half the cupcakes can I just half all ingredient ? will remind you of an indulgent raspberry truffle. x. 2011-2023 Sally's Baking Addiction, All Rights Come to Celebrate Rio Carnival 2023 with us. Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. Is there an easy way to adapt these to be Gluten Free at all? It could be your oven runs hotter than the dial is saying, try baking on a lower temp for a bit longer and see if that helps. Will the baked sponges be ok to be frozen if I make them ahead? Mash well with a fork and strain the raspberry juice into a pouring jug. You can find me on: Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? 1. Next, mix in self raising flour. 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. Are they the mini or the regular cups? When you purchase through links on our site, we may earn an affiliate commission. I have never done this. Was thinking of pairing this with your chocolate zucchini cake! I can only get large eggs in supermarket at the mo! Haha yes it can be so annoying when this happens, I use tate and lyle which doesnt do this!xx. Will it still look pretty? Beat in the vanilla. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? I needed a little more milk for the topping but not an issue at all. This is an informational estimate only. About 10-15g worth probably! The tops of cupcakes should spring back when lightly pressed. Enjoy! Is it possible to make the frosting with fresh raspberries? Do you know why this must be? Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? Definitely dont look like the picture lol. If you did I would recommend serving the cupcake soon after. Chocolate Cupcake. Cream together the butter and caster sugar until light, fluffy and smooth! To make the sponge, mix together the butter or baking spread and caster sugar. Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. For a dairy free version, use a dairy free baking spread, dairy free milk and a dairy free white chocolate for the cupcakes and the buttercream. You may also like to add tsp Xanthan Gum for better texture. Try tossing them in flour and/or freezing them before! Special Instructions. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? I use either Scharffen Berger, Trader Joes, or Hersheys. 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, . Add the biscuits and stir. Thanks x. $5.99+ Cooked cherries & blueberries topped with our vanilla, house made whip. Hi. The one I use is linked on My favourite baking equipment post! Im only wanting to make 6 cupcakes, and it says use 1.2 eggs. Snip one corner and fill the hallow portion of the cupcake. I suggest this way instead or you can use freeze-dried raspberries like I use freeze-dried strawberries in this strawberry frosting. I made these yesterday and they were delicious! Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Just to get a more subtle raspberry flavour? Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Key Lime. Line a 12-hole muffin tin with paper cases and set aside until needed. Then add milk until the desired consistency is reached. Cool for 5 minutes before removing from pan to a wire rack. I used a baking spread for the cupcakes and unsalted butter for the buttercream. Thats exactly what I do I just split it evenly using a 5cm scoop! Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Thanks. Thank you Paula! when i squeezed the cake they were very soft any ideas what i might have done wrong. Add in of the milk. 3. With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Thank you for bringing your delicious cupcakes to the party this week! 2. Pour into the mascarpone and stir, but be careful not to over mix. Im wanting to use this recipe for a cake rather than cupcakes but not for a week or so. Welcome to The Baking Explorer! Eb x. I usually say one batch of cupcakes does one layer of an 8! Hi Jus, I've not tried it myself, but I don't see why not! Read this chocolate Swiss meringue buttercream guide for more details. Everytime I use icing sugar it ends up all over my kitchen. Leftover cupcakes can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 4 days. 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. Thanks Eb! 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. Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. Thanks for spotting that Sarah - I've updated the recipe now. x. Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. For this recipe you will need a deep 20cm/8in spring form tin, an electric hand whisk and a blender. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Lovely cupcakes, came out light and fluffy. My recommendation would be to only half fill the cases. 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? These have probably been the most popular cakes I've ever made! Whisk until fully combined. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. Well, what I could scrape off the tin lol. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Your email address will not be published. Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth! As they start to defrost they will release moisture and juice. Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! x, Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great. If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. Hi Sally, Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Or in that case is it better to keep them in the refrigerator? I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Thank you for linking to #CookBlogShare. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. In a medium bowl, whisk together flour, baking powder, and salt. This recipe can be frozen without the raspberry decoration. Sift the flour and baking powder in a . And I encourage you to do the same! I made them for a birthday but dont want to give them away! Hi Tas, yes you can freeze them for up to 3 months. Furthermore, it's known to have an incredible amount of antioxidants. How much frosting does the recipe make? Hi Jane, I made these today and my chocolate chips sank to the bottom. 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. Don't overbeat the mixture. I used my FAVOURITE 2D closed star piping tip, I had to use my favourite freeze dried raspberries on the top, this beautiful piping tip for these cupcakes, I recommend these freeze dried raspberries. Hi Sally! I love all the recipes Ive used from your site! You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. I look forward to reading your blog and check it everyday! The full printable recipe is below, but lets walk through it quickly so you understand each step before we get started. Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! ), Hi, I am planning to make your raspberry and lemon cake for my birthday. Yes that could be the chips you could try freezing the chocolate chips for at least an hour so they basically bake for less time! Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. 3-ounce box instant white chocolate pudding mix**. However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? 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? . Directions. try cream cheese frosting, much easier to do by hand, and so yummy! 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. I followed and measured all ingredients as stated in recipe. Hey Madison! 50g (2oz) caster sugar, plus extra to finish. These can freeze for up to 3 months! Really like the fresh raspberries in the cupcake mix. The base for these cupcakes is a moist and fluffy cake. 3 Peach Recipes. Janes Patisserie. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. For best results, use an electric mixer. 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! Or could there be any other reason why this happened? The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. x. Hi Jane, I absolutely loved this recipe! I filled the cupcakes with chocolate whipped cream first. I am not a certified Dietitian or Nutritionist, Your email address will not be published. The Aa berry is a super nutritious and healthy berry that grows in Brazil 's rainforests. Mix on medium speed for one minute, then add the sugar after scraping down. This recipe is an example of howoften I mix and match recipes to create new ones. Happy Valentines Day . Enter your email address to subscribe to this blog and receive notifications of new posts by email. Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. . I originally planned to make just one batch for school but I ended up making another one cause my me and my family managed to polish off an entire tray! Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Happy Fiesta Friday! Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. 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. Hi, great recipe, just wondered what is the weight you put into each cupcake case? Add the vanilla extract and melted white chocolate and beat until it is well combined. I wouldn't use more than 2 tbsp as it could go sloppy. As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? Preheat oven to 325F/163C. Thank you! I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Learn how your comment data is processed. x. Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. Spoon half of the white chocolate mixture over the base. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. But any ideas as to why this happened please? Hi Susan, For the frosting? Are these ok to freeze please as theyve got fresh raspberries in them worried they may go watery? You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Or next time, you could try adding less raspberries. Sorry if this is a silly question but do you sift the self raising flour? 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. 100g (4oz) softened butter, plus extra for greasing. 1. Same oven temp. Thank you , I would personally recommend making 1/3 of the recipe so then you only use 1 egg, or make 2/3 and have a couple more than six cupcakes x. Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. Cool. Whisk the dry ingredients. Hey there Sally! x. I always read your blog and recipes, but I cant make many of them as I have to accommodate egg allergies. Set aside for 510 minutes, until cool but still liquid. Scoop the buttercream into a piping bag fitted with a large star tip. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I'm Elien, a lover of all things cooking, baking and of course, butter! How would I do this? Buttercream was exactno waste. Place 4-5 raspberries onto each cupcake and gently press them in a little. Im going to give these a try in the next few days. Mini will take 11-13 minutes. Hi Janie! Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Or butter too cold? 7. They're topped with a silky smooth white chocolate Swiss meringue buttercream. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Or spread on with a spoon, Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces, Store in an airtight container in a cool place, eat leftovers within 3 days. i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. Published 22 February 23, A Blue Light Card could save you up to 40% on major brands this Valentine's Day, By Heidi Scrimgeour How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar.