Thank you. White Chocolate Berry Muffins Recipe: How to Make It - Taste of Home 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. So for this recipe you'd need to add 1 + teaspoons baking powder. My son is my biggest critic and he says these are the best! Stir in the dry pudding mix into the cake batter. I used fresh raspberrys and coated them in flour. I have not tested oil in these they may make the white chocolate and raspberry sink! Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Find Store - OAKBERRY Aa By Emily Stedman Thank you for supporting The Baking Explorer! When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. I would start with 1 1/2 tsp. Hey! Read about our approach to external linking. I really like to have an evenly filled cakes, thanks. Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. The tops of cupcakes should spring back when lightly pressed. Hi Jane (Or your scoop is bigger! Keep beating it until it no longer looks greasy. Cupcakes with frozen raspberries will need slightly longer baking. Spread over the top of the traybake then sprinkle with the strawberries. I would recommend avoiding cooking or baking chocolate. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. Youtube. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Serve them for valentines day, birthdays, baby showers, or just simply because! My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. Then add milk until the desired consistency is reached. X, Hi, The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. 1. Then they're topped with the remaining batter. I wont be giving away my secrets haha! All images & content are copyright protected. Hi Natalie, firstly I'm so pleased you thought they were delicious, and I love that you used cream cheese frosting - such a yummy combination! Is it possible to do this cake with a raspberry filling? This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. Did i add more liquid, or did I overmix? Pour into the mascarpone and stir, but be careful not to over mix. They were a big hit. Alternatively, with the extra bit of mix, you can make some mini versions of them! 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 Or the swirled frosting from these marble cupcakeson our red velvet cupcakes? At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Split two bags as I tried to pipe, so just ended up slapping it on. Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? Bath 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. Semolina gives . I baked these cupcakes for my dads birthday. I do think different brands give different results. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! will remind you of an indulgent raspberry truffle. Please see my disclosure for more details!*. If you only have a gluten free plain flour blend, you will need to add baking powder. Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. However, most of the cake came off attached to the liner. Top with the remaining cupcake batter. I made these yesterday and they were delicious! For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? Hi Tas, yes you can freeze them for up to 3 months. but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. White chocolate and raspberry cake recipe - BBC Food Turn mixer to medium and mix until smooth. Frost your cake with remaining frosting and decorate as desired. 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. Just to get a more subtle raspberry flavour? 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. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour. 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 white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. I made them for a birthday but dont want to give them away! 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. ), Hi, I am planning to make your raspberry and lemon cake for my birthday. 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. I'd recommend doing it in sandwich tins rather than a deep tin. Visit our corporate site. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Preheat oven to 350F. Enjoy! Beat all of that with an electric mixer for 2 minutes. I ran into a lot of issues trying to use fresh raspberries. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? Thankyou xx, Hello, great recipe! You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. Continue this, alternating between milk and flour until it's all combined. This is an informational estimate only. x. Hi Jane, I absolutely loved this recipe! Hope this helps! I'm sorry to here about the floury taste you describe. 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. '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. Would these cupcakes freeze well and if so how long would they last in the freezer? Raspberry White Chocolate Buttercream Cupcakes - Allrecipes Fold through the white chocolate. Try tossing them in flour and/or freezing them before! they almost smelled like corn bread when they were done, not sure what i did wrong? $3.50. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Step 6 - Scoop of the mixture into the 12 paper cases. Thanks for the recipe! 50g (2oz) semolina. 250 gram butter; 180 gram white eating chocolate; 1 3/4 cup caster sugar; 3/4 cup (180ml) milk; 1 teaspoon vanilla extract; 2 eggs; Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Weve used a 2D Wilton nozzle to pipe the buttercream. Why would freeze-dried raspberries not work? I am definitely not a baker. This didnt matter too much though because I piped my buttercream over it. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. 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!). Hi Jus, I've not tried it myself, but I don't see why not! How about spreading this, ? Same oven temp. Last modified on 2. By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. Can I use frozen raspberrys for the mixture? Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. I have just baked these and waiting for them to cool. Hope this helps! Step 5 - 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 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. I hope you enjoy the cupcakes! The cake itself is delicious, but when I checked on the cupcakes around the 15 minute mark, they had spread everywhereIm not sure what went wrong. The cupcake cases were not very good quality or not greaseproof, the cupcakes were stored in an airtight container before they were fully cooled down, or the cupcakes were left to cool in the baking tin - I hope that helps for next time! Everything Ive made from your site has been perfect and easy to adapt in different ways. Stir until melted but not hot. Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. Scrape down the sides of the bowl. x. 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. She would like it as her wedding cake flavour. Everything you see is vegetarian, and there are vegan options too! Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl. Hi Monique! Pinterest Continue. not bad, just needs a little extra water for the cocoa to be a smooth paste. Thats the raspberry. 05/07/2019 by thebakingexplorer 60 Comments. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. (Mini ones take about 12 minutes to bake!). Made them for my moms birthday. Mine and my partners favourite cupcake recipe, simply delicious! The food colour and berry type can also be changed to suit a different colour palate if preferred. *This post may contain affiliate links. Sift the flour and baking powder in a . Hi Jane , love the recipe. Hi Sally , To make the coulis, put half the raspberries in a small blender. 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. Thanks! . Mash well with a fork and strain the raspberry juice into a pouring jug. I followed and measured all ingredients as stated in recipe. Log in. It doesnt have to look pretty because youll top the cupcakes with frosting. 2011-2023 Sally's Baking Addiction, All Rights Thanks. I really wanted them to have lots of raspberry yummyness! Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. Whisk the dry ingredients. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. 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. Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. 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? But a little pricey. Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! can I substitute the raspberries for strawberries instead? Save my name, email, and website in this browser for the next time I comment. Especially with big chunks of chocolate like this! This can take a lot of beating so don't give up if it doesn't seem to come together - it will. Let me know how it goes! Also, do you add any liquid? GoodTo is part of Future plc, an international media group and leading digital publisher. Thank you for letting me use this. The cupcakes will last for 2-3 days in an airtight container in a cool place. This helps to stop them from sinking in the batter. 3. As they start to defrost they will release moisture and juice. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Awesome recipe, thanks a lot! This recipe was so delicious! Hope this helps! Im planning on making these for Mothers Day. Frost cooled cupcakes however youd like. x. Your email address will not be published. Hi Sally will this recipe and frosting be enough for 2 nine cakes? Place 4-5 raspberries onto each cupcake and gently press them in a little. Please advise. Is it just because they are so light & fluffy? 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. Toffeed raspberry and white chocolate cupcakes. Beat in the vanilla. Leave to cool on a wire rack. That's amazing Rosie, I'm so glad they were enjoyed by all! You can find me on: Remove from oven, and wait 5 mins before placing on a wire rack to cool completely. The cupcakes look beautiful! Come to Celebrate Rio Carnival 2023 with us. For this recipe you will need a deep 20cm/8in spring form tin, an electric hand whisk and a blender. 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. I just wanna stop by again after making these to tell you just how DIVINE these tasted! 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)? Step 4 - Add of the flour mixture to the bowl of wet ingredients and stir it through, then add in of the milk. They're topped with a silky smooth white chocolate Swiss meringue buttercream. If you love raspberries and chocolate together, youll enjoy how we decorated this. Im going to give these a try in the next few days. 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. Toffeed raspberry and white chocolate cupcakes 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. 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. I usually just split the recipe evenly between 12! Fill greased or paper-lined muffin cups two-thirds full. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Hi Jane! You cant use stork, or a spread, or a substitute for buttercream. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Kat, excuse me while I lick the screen!! Dont stop stirring or some egg whites may overcook on the edges of the bowl. They went down really well at home so I will definitely be making them again! 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. Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. Set these dry ingredients aside. Hey! Sift together the flour, baking powder, and salt into a bowl. 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. 3-inch cakes. Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. Preheat the oven to 180C, 350F, Gas 4. Do you mean the tops of the muffins were chunky? Hi Jane, I made these today and my chocolate chips sank to the bottom. Honestly I cant cope! 20-Clove Roasted Garlic Cauliflower. This recipe can be frozen without the raspberry decoration. Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? Hi. Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Preheat oven to 325F/163C. Dont stop stirring or some egg whites may overcook on the edges of the bowl. 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. Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? What oven temp and cooking time do you recommend to make these mini? Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. Fold in raspberries and chips. White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). In a small bowl whisk together the flour, baking powder, and salt. Any ideas what happened? 1985 Birthplace of Coffeehouse Mysteries. By Jessica Dady Can I ask, how long would you cook them for if you wanted to make mini muffins ? Line a 12 muffin tin with 12 paper cupcake cases. Stir in vanilla. Perfect again !! Raspberry and White Chocolate Muffins - Bake Play Smile I used fresh raspberries and folded them in carefully at the end, it worked great. Hey! Definitely dont look like the picture lol. Hi Kat Hope this helps! Furthermore, it's known to have an incredible amount of antioxidants. Hiya, there is a recipe for this in my book! Whisk the. It will keep in the freezer for up to a month. Looking forward to your book (Ive already preordered :)). Heres how it works. Mary Berry's White Chocolate and Raspberry Cheesecake - The Happy Foodie Find my other Cupcake & ChocolateRecipes on myRecipes Page! Why do you recommend to not use freeze-dried raspberries? I would say maybe 1/2tsp (or whatever you find best!) Add in of the milk. 2022. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Lovely cupcakes, came out light and fluffy. I dont have an electric whisker to have to use my hand! Im Jane, a food writer, photographer and blogger. 3-ounce box instant white chocolate pudding mix**. My recommendation would be to only half fill the cases. Your email address will not be published. The amount of people who have asked for this recipe! x. They were a huge hit! Could this successfully be made into a cake? 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! Also, I noticed there were some small sink holes on the top of the cupcake but it looked like thats where the raspberrys were so not sure if it was something to do with them. Continue this, alternating between milk and flour until it's all combined. What do you think about filling the cupcakes with chocolate ganache? chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . 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. Portion the batter evenly among the muffin cups, filling about 2/3 full. Instagram I needed a little more milk for the topping but not an issue at all. Put all the traybake ingredients, except the freeze-dried. Aww wow thank you for such lovely feedback! Hi Leah, it depends on the size cake you are looking to frost. I absolutely love white chocolate and raspberry! Hi Sally! The cupcakes will be lighter and fluffier when made with an electric mixer. when i squeezed the cake they were very soft any ideas what i might have done wrong. Really like the fresh raspberries in the cupcake mix. As always, I used a standard sort of cupcake recipe because why mess with something right?! Read this chocolate Swiss meringue buttercream guide for more details. These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! 100g (4oz) softened butter, plus extra for greasing. Looking forward to trying this! Haha yes it can be so annoying when this happens, I use tate and lyle which doesnt do this!xx. It has an exceptional taste that is described as a mix of chocolate and wild berries. I like them all equally, except the Sharffen Berger. You will not be charged anything extra for this. Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Grease 24 muffin cups or line with paper liners. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Divide the mixture equally between the 12paper cases. Any ideas of where I am going wrong? 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 . 50g (2oz) white chocolate chips. Thank you so much!! Cream together the butter and caster sugar until light, fluffy and smooth! For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. Cant wait to try many of your other recipes. These rise a lot, so any more than that the cupcakes will overflow. Hiya! Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Chocolate Cupcakes with Raspberry Frosting. I use either Scharffen Berger, Trader Joes, or Hersheys. Cool in the cases on a wire rack. These are simply delicious. Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. Balance the bowl over this simmering water bath. The good thing is, that there is usually an easy fix for all of the issues! To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. 2 Ingredient Chocolate Fudge Cookies. 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. Thanks always for amazing and easy recipes. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool.