White Chocolate & Raspberry Cupcakes

Wednesday, 29 August 2012
I started writing this post a ridiculously long time ago and left gaps for my photos, but then completely forgot about it until now!  Better late than never I guess....

For my birthday back in March, my friend Jemma bought me an amazing cookbook called "Baked in America".  It's filled with delicious recipes for things like "Nut Job Cookies", "Chocolate Snickerdoodles" and "Red Velvet Cheesecake" - you can practically feel the pounds pile on just looking at them.

I've only tackled one recipe from the book so far, and it's for these White Chocolate and Raspberry Cupcakes which were pretty damn tasty if I do say so myself.  I took them into work to share with people in the office (storing them in old Glossyboxes - bit of recycling!) and they went down a treat!

White chocolate and raspberry cupcakes


Ingredients

White chocolate and raspberry cupcakes ingredients

160g plain flour
1 tsp baking powder
1/4 tsp salt
250g white chocolate
225g unsalted butter
340g granulated sugar
2tsps vanilla extract
6 large eggs
175g dried raspberries

For the icing
icing sugar
unsalted butter
pink food colouring

Instructions

1) Preheat the oven to 180 degrees (gas mark 4).

2) In a bowl whisk together the flour, baking powder and salt.

3) Melt the white chocolate and butter over a pan of simmering water, stirring often until both are almost completely melted.  Remove from the heat and let any lumps finish melting.  Stir in the sugar and leave to cool for 5 to 10 minutes.  Mine looked completely disgusting and like it had curdled, however don't worry if this happens to you too as it all comes together in the next step!

Melted chocolate and butter curdled
yep - this looks revolting doesn't it?

4) Add the vanilla extract to the bowl and whisk for a few minutes.  Add the eggs one at a time, beating well after each addition.  This is when my curdled mess started to look a lot more like you would expect cake mix to look :)

5) Add the flour mixture and whisk until it disappears.

Whisked cake batter
Ahhhh that's better!

6) If you're adding dried raspberries then fold them in now.  If you don't want them to sink to the bottom then dust them with flour first.  

7) Spoon the mixture (which will be quite runny, like a batter) into cupcake cases.  The recipe book claimed it would make 12, however I ended up with almost twice that many - and they were big!!  

Now here's where I made a bit of a boo-boo.  I had decided to use raspberry jam instead of dried raspberries, so after I'd poured the mixture into the cases I squeezed on some jam (yeah I use Robinsons squeezy smooth jam, what of it?) then put a little bit more batter on top.  Now, most of you will probably already realise where I went wrong, but in case you're an idiot like me - here's a tip:  if you add jam to batter it won't just "settle quite nicely in the middle of the mixture", it will in fact sink straight to the bottom (em, because it's heavier than batter - doh!).  So rather than having cakes with a raspberry-jammy centre, I ended up with cakes with a sticky jammy bottom. They still tasted good though, but just not quite what I had in mind!

Hello jam!

White chocolate cupcakes ready for the oven
Goodbye jam!

8) Bake the cakes in the oven for around 25 minutes, or until a knife emerges clean when you poke it.  

9) Once cooked remove from the oven and leave to cool.  Make up a batch of butter icing (I added some food colouring to make pink icing) and pipe on the top of the cakes.

White chocolate and raspberry cupcakes



3 comments:

  1. I did jam ones before by baking them first, then cut a wee tunnel in through the top and push the jam in, then put icing over the top. They were amaaaazing!

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    Replies
    1. Ah yeah good thinking - will try that some time! x

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  2. Seriously YUMM I need to try these! I'm going through a phase where I think i'm good at baking (but really I'm terrible) lol

    lovely blog, thanks for the follow , now following you
    xx

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