3-inch cakes. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! Beat all of that with an electric mixer for 2 minutes. Step 6 - Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Add the vanilla extract and melted white chocolate and beat until it is well combined. For the full recipe with measurements, head to the recipe card at the end of this post. Thank you! These have probably been the most popular cakes I've ever made! It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. I have 2 questions about this recipe-. Turn mixer to medium and mix until smooth. Your email address will not be published. Do you know why this must be? Hi Abbey, sorry but I've never weighed them so I have no idea. These can freeze for up to 3 months! These rise a lot, so any more than that the cupcakes will overflow. 1. 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? Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. Or in that case is it better to keep them in the refrigerator? Serve. They look lovely! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. 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. Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. I hope that helps! How about spreading this Nutella frostingon our homemade brownies? In a large bowl, beat the butter for a few mins until creamy. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. Hope this helps! Experience the Magic! Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. Hi Jane If you wish to change your mind and would like to stop receiving communications from hellomagazine.com, you can revoke your consent by clicking on "unsubscribe" in the footer of the newsletter. Next, mix in self raising flour. 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. The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. Really like the fresh raspberries in the cupcake mix. Hi,can i uae a white chocollate glaze as a topping? Whisk the dry ingredients. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. I really like to have an evenly filled cakes, thanks. Thats it! I made these cupcakes the other day and they tasted amazing!!! So for this recipe you'd need to add 1 + teaspoons baking powder. Bath Yes! Bring a pot of water (with 1 inch of water) to a simmer. You will need -. Can I use soft brown sugar instead of caster sugar for this recipe? Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. They were a huge hit! This recipe makes 10 cupcakes. Just to get a more subtle raspberry flavour? 1. Beat in the vanilla. Hi Jen, these would be delicious filled with chocolate ganache! Line a muffin pan with cupcake liners. Happy Fiesta Friday! Cuntame si disfrutas esta receta! Love all your recipes! Line a 12 muffin tin with 12 paper cupcake cases. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Can I make cream cheese frosting with this recipe? If ok pls can I have the recipe.Thanks. Raspberry Filled Vanilla. I am not a certified Dietitian or Nutritionist, Your email address will not be published. Hi, great recipe, just wondered what is the weight you put into each cupcake case? In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Me and everybody else in the house looked silly staring at the cupcakes while they were cooling! 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 vanilla extract and melted white chocolate and beat until it is well combined. Set aside. Thank you for letting me use this. Combine and add buttermilk as directed below. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? The mixture is then whipped into a stiff meringue. For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! Thank you! The frosting was a little to sweet for my taste even with the salt but the cake recipe was amazing and I would totally make them again and recommend this recipe to anyone wanting something sweet and delicious! Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Thank you, Hiya! . These cupcakes look absolutely perfect, and I love how you styled them! Sift together the flour, baking powder, and salt into a bowl. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. But instead of the lemon buttercream I want to add white chocolate buttercream. Do you mean the tops of the muffins were chunky? If you love raspberries and chocolate together, youll enjoy how we decorated this. Thanks ps love all your bakes. I love all the recipes Ive used from your site! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kat! You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! Mix on medium speed for one minute, then add the sugar after scraping down. 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. BA1 1UA. If you only have a gluten free plain flour blend, you will need to add baking powder. Me too, I was just coming on to say this. These look so pretty. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. Thank you for supporting The Baking Explorer! I made them for a birthday but dont want to give them away! Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. Give our chocolate brownies a go next. Frost your cake with remaining frosting and decorate as desired. 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. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. You also want the buttercream to be silky and smooth first, so little mixing is required! Thanks for spotting that Sarah - I've updated the recipe now. Run a palette knife around the edges of the tin. 1. A great dessert for sharing with loved ones Scratching your head about what to write in a Valentine's Day card? I wouldn't use more than 2 tbsp as it could go sloppy. I really wanted them to have lots of raspberry yummyness! Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Set aside. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Allow to cool completely before frosting. So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! I bake quite regularly but the reviews I got for these were exceptional . Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Let me know how you get on! 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. Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Hi there Sally, happy Valentines from the Philippines! As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Then add milk until the desired consistency is reached. I hope you enjoy the cupcakes! The tops of cupcakes should spring back when lightly pressed. I have just baked these and waiting for them to cool. 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. Have they gone red? You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. I'm sorry to here about the floury taste you describe. Please advise. 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? Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. They over rose and then looked kind of splashed though tasted good. 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. The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. They were a big hit. I dont have an electric whisker to have to use my hand! Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. Hey! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. When you touch the sides of the bowl they shouldn't feel warm. Let me know how it goes! Set aside for 510 minutes, until cool but still liquid. 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. 50g (2oz) white chocolate chips. Im wanting to use this recipe for a cake rather than cupcakes but not for a week or so. 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. 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 Whisk until fully combined. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Continue this, alternating between milk and flour until it's all combined. About 10-15g worth probably! Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Your email address will not be published. Hi Jane! I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! My recommendation would be to only half fill the cases. Made these yesterday and I received so many positive comments from those who tried them. 113g ( cup) unsalted butter, softened to room temperature. I got a fright when I It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Split two bags as I tried to pipe, so just ended up slapping it on. Visit our corporate site. Directions. You are the one and only blog that I trust completely and you have never steered me wrong. The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down . I am definitely not a baker. I hope you love this recipe as always! (Mini ones take about 12 minutes to bake!). Everything Ive made from your site has been perfect and easy to adapt in different ways. Line 12 standard muffin cups with paper liners. The Aa berry is a super nutritious and healthy berry that grows in Brazil 's rainforests. Im planning on making these for Mothers Day as they sound delicious! Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. Put all the traybake ingredients, except the freeze-dried. Whichever you prefer! Then they're topped with the remaining batter. Hi Jane Everytime I use icing sugar it ends up all over my kitchen. In another bowl, mix coffee, vinegar, vanilla and oil. Excited to make this frosting to go with your chocolate cupcakes. x. Hi Jane! Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Log in. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. Chocolate Cupcake. I do think different brands give different results. Will it still look pretty? If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. Anyway, my tray of 30 came home empty two hours later. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. It has an exceptional taste that is described as a mix of chocolate and wild berries. Fold through the white chocolate. Thanks for joining me in the kitchen. You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. Looking forward to your book (Ive already preordered :)). 5. Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. they almost smelled like corn bread when they were done, not sure what i did wrong? Keep the hallowed out portion. Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. I can only get large eggs in supermarket at the mo! Can I also ask, did you use self raising flour or plain/all purpose flour? Thankyou xx, Hello, great recipe! I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. Can you use frozen raspberries for decorating? Top with the remaining cupcake batter. It's both fresh and sweet and brings a great color contrast! 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. Next, lots of room temperature butter is whisked into the meringue, a little at a time, until the mixture comes together into a cloud of delicious frosting. Would you recommend that I double the quantity of all the ingredients? If I only wanted to make half the cupcakes can I just half all ingredient ? Happy Valentines Day . Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Taste is amazing though!!! When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. Im only wanting to make 6 cupcakes, and it says use 1.2 eggs. You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! Sweet white chocolate sponge and zingy raspberry buttercream make these white chocolate and raspberry cupcakes irresistible. It will keep in the freezer for up to a month. I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. Stir in vanilla. I needed a little more milk for the topping but not an issue at all. thank you. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. The best way to eat it is fresh . Pinterest Save my name, email, and website in this browser for the next time I comment. Welcome to The Baking Explorer! This recipe is an example of howoften I mix and match recipes to create new ones. Leave to cool on a wire rack. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Thanks for so many fantastic recipes, Im looking forward to working my way through them! Last modified on Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. I usually just split the recipe evenly between 12! Im pretty sure that I followed the recipe. By registering to HELLO! Thanks for any help! Hope this helps! . England and Wales company registration number 2008885. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Hi Kierra, I've never tried this, but if you give it a try let me know what happens! However, typically you would use 75% of the amount of butter! I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. 2. Definitely dont look like the picture lol. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. I made these recently and most of the cupcake cases peeled away from the cakes. 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?).
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