Raspberry and White Chocolate Cupcakes

Raspberry and White Chocolate Cupcakes TitleThe flavoured icing sugar carries the raspberry flavour through the light sponge. You have the sweetness of the white chocolate and raspberry ripple icing sugar and the tartness of the raspberries pieces go perfectly together.

I think white chocolate and raspberries are match made in heaven.

Baked Cupcakes

I always ask for feedback on my bakes, what did you think of the texture and the flavours, is it something that you would enjoy eating again. I know when I ask my Dad he always goes ‘yeah it was nice’, ‘very tasty’ when he likes something, which doesn’t really give me much other than he likes it. When he doesn’t like something he says more descriptive things on why he doesn’t like it, I find it quite funny, he said that he liked these cakes which is a big yes (in my Dad’s way). My Mom said that she really liked the taste of these and that she thought the flavours went well together, even days later these cupcakes were still as moist as the day I baked them.

Raspberry and White Chocolate Cupcakes

Makes 12 Cupcakes

175g Butter, at room temperature
125g Caster Sugar
50g Sugar and Crumbs Raspberry Ripple Icing Sugar
3 Large Eggs, at room temperature
175g Self-Raising Flour
1 teaspoon Vanilla Extract or Paste
100g White Chocolate Chips – plus about 25g extra to sprinkle on top (optional)
2 tbsp Freeze-dried Raspberries, plus extra to sprinkle on top (optional) 

  1. Preheat you oven to Gas Mark 5, and line a 12 hole cupcake tin with cupcake liners
  2. Cream the butter and both sugars together until light and fluffy.
    Creamed Butter and Sugars
  3. Beat in the eggs one at a time, adding a little flour with each addition. Add in the vanilla extract. Then gently fold in the remaining flour, chocolate chips and freeze-dried raspberries.
  4. Divide the mixture equally between your cupcake tin, then sprinkle with a little more white chocolate and freeze-dried raspberries before baking.
    Cupcakes ready for the oven
  5. Bake in the pre-heated oven for about 18 – 20 minutes or until well risen, golden and the tops of the cakes spring back when lightly pressed with a finger.
  6. Leave to cool in the tin for 5 minutes then cool on a wire rack.
  7. Store your cupcakes in an airtight container and keep for up to 4 – 5 days. I had my cupcakes for a week (7 days) and my Mom said that they were still really moist.
    Cupcakes in Caddy

I hope you enjoy these cupcakes!!

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