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! A match made in heaven. You’ve probably noticed I have a bit of a thing for it – a quick peruse of the recipe index brings up recipes for crinkle cookies, muffins and shortcake all of the raspberry & white chocolate variety.
But there’s one raspberry and white chocolate creation that’s noticeably missing – cupcakes! Upon realising this I knew I had no choice but to get baking and come up with a delicious, flavoursome cupcake packed with that raspberry and white chocolate combination we know and love.
It wasn’t hard to come up with something pretty delicious. A light vanilla cupcake packed with raspberries and topped with rich white chocolate buttercream. Like most raspberry and white chocolate creations, they’re quick to make but the flavours come through beautifully.
I decided to keep things simple and use each flavour separately – the cupcake featured raspberries while the icing was home to white chocolate. I found this helped me stay in control of the balance of the two flavours, while giving the eater the option of tasting each flavour separately before munching into them combined.
The only thing I’d think about changing in this recipe is the type of raspberries I used. We didn’t have any frozen raspberries on hand, but did have some freeze dried ones – laziness got the better of me, and I gave them a go rather than trekking to the supermarket. The trick is without the liquid content raspberries are incredibly light… can you guess what happened? Yip, the raspberries I’d so carefully folded through the batter rose to the top during baking and browned up under the heat until they looked like little meatballs. Not a pretty sight.
But a taste test once cooled revealed that white they looked a little strange, they tasted beautiful – the freeze dried raspberries held their flavour beautifully and didn’t stain the cake like frozen (or fresh) ones would. So if you don’t mind having slightly funny looking naked cupcakes, I totally recommend using freeze dried raspberries – no one serves them without icing anyway!
With my fears allayed I set about decorating them – nothing fancy, just a swirl of white chocolate buttercream topped with a freeze-dried raspberry. The raspberries will soak up some moisture from the buttercream and go soft if left, so pop them on just before serving to keep them in tip top shape.
- 225g butter, softened
- 2 cups sugar
- 4 eggs, room temperature
- 1 ½ cups self-rising flour
- 1 ¼ cups plain flour
- 1 cup milk
- 1 tsp vanilla essence
1 cup raspberries, freeze-dried, frozen or fresh
White Chocolate Buttercream
- 50g butter, softened
- 100g white chocolate, melted
- 3-4 cups icing sugar, sifted
- Preheat oven to 175 degrees Celsius. Line two 12-cup muffin tins with cupcake liners.
- Cream butter until smooth. Gradually add sugar and cream until light and fluffy (approx. 3 minutes)
- Add eggs one at a time, beating well after each addition.
- In a small bowl, whisk together plain and self-rising flour. Add flour mixture to wet ingredients in three additions, alternating with milk and vanilla.
- Gently fold through raspberries until evenly dispersed.
- Spoon batter into cupcake liners to ¾ full. Bake for 20 -25 minutes or until a skewer comes out clean.
- Cool cupcakes in pan for 15 minutes before placing on rack to cool.
- Beat butter until smooth.
- Add 2 cups of icing sugar and mix until combined and crumbly
- Add melted white chocolate and mix until smooth and well combined
- Gradually add remaining icing sugar until you reach the desired thickness. If over-thicken, add milk by the tablespoon.