White Chocolate and Raspberry Cupcakes
These Raspberry and White Chocolate Cupcakes are made from buttery vanilla cupcakes filled with white chocolate and raspberries and piped with a creamy white chocolate frosting.
Servings: 24 cupcakes
Calories: 404kcal
Equipment
- 2x 12-hole cupcake trays
Ingredients
Raspberry & White Chocolate Cupcakes
- 175 g unsalted butter
- 175 g superfine sugar
- 3 extra-large eggs
- 1 teaspoon vanilla extract
- 230 g cake flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 140 g sour cream
- 100 g raspberries halved
- 100 g white chocolate chopped
Raspberry Puree
- 280 g raspberries
- 40 g superfine sugar
- 1 tablespoon lemon juice
White Chocolate Frosting
- 400 g unsalted butter
- 500 g powdered sugar
- 120 g white chocolate chopped
- 2 tablespoon heavy cream
Instructions
Raspberry & White Chocolate Cupcakes
- Preheat the oven to 180°C (350°F) and line 24 cupcake liners into two 12-hole cupcake pans.
- Add the butter and castor sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- Add the eggs to the creamed butter and sugar mixture one at a time, be sure to scrape down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Add the wet and dry ingredients to the cupcake batter by alternating between the two. Starting with the flour and ending with the sour cream.
- Add the raspberries and white chocolate to the cupcake batter and mix through using a rubber spatula.
- Use an ice cream to fill the cupcake liners two-thirds of the way up the liner. Bake in a preheated oven for 20 minutes or until a light golden brown and a cake tester inserted into the center of the cupcake comes out clean. Cool completely on a wire rack.
Raspberry Puree
- In a small saucepan set over medium heat add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature. Add this to a piping bag.
White Chocolate Buttercream
- Add the softened butter to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed until the butter is light and fluffy.
- Add the icing sugar to the whipped butter and beat again at medium speed until combined and light and fluffy.
- Add the chopped chocolate and cream to a microwave-safe bowl and heat this gently in the microwave until just melted. Stirring every 10 seconds.
- Add the melted white chocolate mixture to the frosting and beat for about 2 minutes until light and fluffy.
- Use an apple corer to remove the center of each cupcake and fill this with the raspberry puree.
- Add the frosting to a piping bag fitted with your chosen nozzle and pipe swirls of frosting onto each cupcake. Decorate with fresh raspberries and pieces of white chocolate. Serve and enjoy.
Nutrition
Calories: 404kcal | Carbohydrates: 45g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 125mg | Potassium: 83mg | Fiber: 1g | Sugar: 36g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 0.4mg
