Description
Delight in these luscious White Chocolate Raspberry Cupcakes featuring a moist, fluffy base studded with white chocolate chips and fresh raspberries, topped with a rich white chocolate buttercream frosting and finished with decorative sprinkles and freeze-dried raspberries.
Ingredients
Scale
Cupcake Batter
- 150 g unsalted butter
- 150 g caster sugar
- 3 medium eggs
- 150 g self-raising flour
- 150 g white chocolate chips
- 150 g raspberries
White Chocolate Buttercream Frosting
- 125 g unsalted butter (room temperature)
- 250 g icing sugar
- 150 g white chocolate (melted and cooled)
Decoration
- White chocolate sprinkles
- Freeze-dried raspberries
- Fresh raspberries
Instructions
- Preheat Oven: Set your oven to 180°C (160°C fan) and arrange 12-15 cupcake cases on a flat baking tray or in a cupcake pan.
- Cream Butter and Sugar: In a mixing bowl, cream together 150 g unsalted butter and 150 g caster sugar until the mixture becomes light, fluffy, and smooth.
- Add Eggs and Flour: Beat in the 3 medium eggs followed by the 150 g self-raising flour on medium speed for 20-30 seconds, being careful not to overmix.
- Fold in White Chocolate and Raspberries: Gently fold 150 g white chocolate chips and 150 g fresh raspberries into the batter to evenly distribute without crushing the raspberries.
- Fill and Bake: Spoon the cupcake batter into the prepared cases, filling them evenly. Bake in the preheated oven for 18-20 minutes or until a skewer inserted comes out clean. Once baked, transfer cupcakes to a wire rack to cool completely.
- Melt White Chocolate: Melt 150 g white chocolate until smooth, then allow to cool slightly while preparing the buttercream.
- Make Buttercream Base: Beat 125 g softened unsalted butter until smooth and creamy, which may take a couple of minutes for optimal texture.
- Add Icing Sugar: Gradually add 250 g icing sugar in thirds, beating thoroughly after each addition to ensure a smooth, lump-free mix.
- Incorporate Melted White Chocolate: Pour the cooled melted white chocolate into the buttercream mixture and beat again until fully combined and silky smooth.
- Pipe Buttercream: Using a piping bag fitted with a 2D closed star tip, evenly pipe the white chocolate buttercream onto each cooled cupcake.
- Decorate: Finish by sprinkling white chocolate sprinkles and freeze-dried raspberries over the piped frosting, and optionally garnish with fresh raspberries for a beautiful presentation.
Notes
- Ensure the butter used for the buttercream is softened to room temperature to achieve a smooth frosting.
- Handle raspberries gently during folding to prevent them from breaking and coloring the batter too much.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Use a 2D closed star piping tip for a professional, decorative swirl effect.
- If white chocolate begins to harden during preparation, gently re-melt it at low heat to maintain a smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: white chocolate cupcakes, raspberry cupcakes, white chocolate raspberry cupcakes, buttercream frosting, baked cupcakes, dessert, British cupcakes
