Raspberry White Chocolate Buttercream Cupcakes Recipes

RASPBERRY & WHITE CHOCOLATE CUPCAKES

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
• Add the eggs and vanilla extract and whisk well
• Then whisk in the self raising flour gently
• Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips
• Divide the mixture between the 12 cupcake cases
• Bake them for 25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
• Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is reached. For best results, use an electric mixer.
• Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. 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

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 24 muffin cups or line with paper liners.
• Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
• Spoon batter into prepared muffin cups, filling them about 2/3 full.
• Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
• Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
• Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
• Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
• Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
• Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
• Spoon about 2 teaspoons raspberry filling into each cupcake.
• Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
• Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
• Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

WHITE CHOCOLATE RASPBERRY CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place mini paper baking cup in each of 12 mini muffin cups.
• In medium microwavable bowl, microwave 6 oz white chocolate and the butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and mixture can be stirred smooth. Cool slightly. In medium bowl, beat egg yolks with whisk. Add spoonful of white chocolate mixture to yolks; stir with whisk. Stir in remaining white chocolate mixture.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form.
• In large bowl, beat cake mix, water and white chocolate-egg yolk mixture with electric mixer on medium speed until smooth. Fold in egg whites. Spoon 1/4 cup batter into each regular-size muffin cup. Divide remaining batter among mini muffin cups, using about 1 tablespoon in each.
• Bake mini cupcakes 10 minutes, regular-size cupcakes 18 minutes, or until firm to the touch. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. On sheet of cooking parchment paper, spoon melted chocolate into 24 (1-inch) round disks. Let stand until hardened.
• In another small microwavable bowl, melt 6 oz white chocolate uncovered on High about 1 minute, stirring once, until softened and chocolate can be stirred smooth. Spoon three-fourths of the melted white chocolate into decorating bag fitted with small round tip; pipe 24 desired initials onto sheet of cooking parchment paper. Let stand until hardened. Peel initials off parchment paper. Reheat remaining white chocolate left in microwavable bowl; brush small amount of melted chocolate on back of each initial to adhere to each milk chocolate disk.
• In medium bowl, mix frosting, powdered sugar and raspberries. Spoon into decorating bag fitted with tip #4PT; pipe frosting on regular and mini cupcakes. Top each with chocolate disk.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
• Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
• Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

WHITE CHOCOLATE RASPBERRY CUPCAKES!

Steps:

• 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!)
• Cream together the butter and caster sugar until light, fluffy and smooth!
• Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed - it really doesn't take too long, you don't want to overdo it!
• Add in your white chocolate and raspberries and fold through!
• Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
• Once the cakes are cool, make the buttercream frosting - melt your white chocolate until smooth and leave to cool.
• Beat the softened butter until smooth - this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
• Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth!
• Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes!
• Decorate your cupcakes how you like - I use sprinkles, freeze dried raspberries, and a fresh raspberry - ENJOY!

WHITE CHOCOLATE RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350˚F/ 175˚C and place a rack in the center of the oven. Line a 12 muffin tin with 12 paper cupcake cases.
• In a small bowl whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine.
• Add ⅓ of the flour mixture to the egg mixture and stir it through. Add in ⅓ of the milk. Continue this, alternating between milk and flour until it's all combined. Don't overbeat the mixture.
• Toss the white chocolate chips in a small bowl with about ½ tablespoon of flour to lightly coat them. This helps to stop them from sinking in the batter. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour in the bowl.
• Scoop ⅔ of the mixture into the 12 paper cases. Place 4-5 raspberries onto each cupcake and gently press them in a little. Top with the remaining cupcake batter.
• Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. The tops of cupcakes should spring back when lightly pressed.
• Cupcakes with frozen raspberries will need slightly longer baking. Once baked, let the cupcakes cool down completely to room temperature on a wire rack.
• Bring a pot of water (with 1 inch of water) to a simmer.
• In the bowl of a stand mixer, add egg whites and granulated sugar. Balance the bowl over this simmering water bath. Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160°F (71°C) on an instant-thermometer. Don't stop stirring or some egg whites may overcook on the edges of the bowl.
• Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. When you touch the sides of the bowl they shouldn't feel warm.
• While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Once about ⅔ of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Let the chocolate cool to room temperature.
• 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. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. Keep beating it until it no longer looks greasy.
• Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy.
• 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.
• Scoop the buttercream into a piping bag fitted with a large star tip. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake.