Leave to cool on a wire rack. To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as the guardian, and cosmopolitan magazine. Everytime I use icing sugar it ends up all over my kitchen. Step 4 - 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. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. 1. See recipe notes there for details on making in a 913 pan. Scoop the buttercream into a piping bag fitted with a large star tip. Hi Sally! Line a muffin pan with cupcake liners. I just wanna stop by again after making these to tell you just how DIVINE these tasted! Thanks, Yes absolutely! Read More, Raspberry & White Chocolate Millionaire's Shortbread, Raspberry & White Chocolate Cheesecake (No Bake), Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream, 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. I have been collecting your recipes to try for a while now and finally got a chance to yesterday for a charity bake you really are the queen of moist cakes!!! If you want to make this recipe into a layer cake, youll have to work it out yourself! The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. Used the correct butter etc not enough chocolate maybe? I used 1 cup and coated the raspberries like the recipe calls for. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). 1985 Birthplace of Coffeehouse Mysteries. I suggest this way instead or you can use freeze-dried raspberries like I use freeze-dried strawberries in this strawberry frosting. You will need -. Hiya! Why do you recommend to not use freeze-dried raspberries? Beat all of that with an electric mixer for 2 minutes. $4.31+ #10 Chocolate Banana Latte. Remove from oven, and wait 5 mins before placing on a wire rack to cool completely. They were a huge hit! Step 7 - 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. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Just look at how beautiful it is!! Try tossing them in flour and/or freezing them before! Just keep beating the mixture until it comes together into a thick and cohesive buttercream. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Balance the bowl over this simmering water bath. . Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Let me know how it goes! Excited to make this frosting to go with your chocolate cupcakes. I like them all equally, except the Sharffen Berger. Hey there Sally! They look lovely! Also, do you add any liquid? Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Hi Jane Add the eggs, one at a time, beating well after each addition. However, whenever I add the chocolate to my butter cream it goes very grainy and the buttercream is hard to pipe and doesnt stick to the cupcakes very well. Or could there be any other reason why this happened? Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. Or in that case is it better to keep them in the refrigerator? Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Hi Jus, I've not tried it myself, but I don't see why not! Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. Last modified on If it is possible what quantities would you suggest. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Thank you, Hiya! So how are you mixing it? Is it best to chop the raspberries in half or put them in whole? Great chocolate flavour. This didnt matter too much though because I piped my buttercream over it. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Will now be my go to recipe. I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes Mary Berry to deliver. Really like the fresh raspberries in the cupcake mix. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! This recipe can be made up to 2 days ahead. Though chocolate buttercreamis our usual go-to topping for these cupcakes, youll especially love them with this extra creamy frosting made with fruity raspberry preserves. 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. Hi Susan, For the frosting? In a medium bowl, whisk together flour, baking powder, and salt. Pour into the mascarpone and stir, but be careful not to over mix. Whisk the dry ingredients. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Whisk the. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Keep beating it until it no longer looks greasy. Pinterest It doesnt have to look pretty because youll top the cupcakes with frosting. Preheat the oven to 180C, 350F, Gas 4. you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! As an Amazon Associate I earn from qualifying purchases. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. So for this recipe you'd need to add 1 + teaspoons baking powder. Thank you. I used a baking spread for the cupcakes and unsalted butter for the buttercream. Pour or pipe the coulis into the holes, reserve some for decorating. For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. Hi Hi Jane, love you recipes! I followed and measured all ingredients as stated in recipe. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. But any ideas as to why this happened please? Thanks. x. Hi Jane, I absolutely loved this recipe! My first time trying out cupcakes in general. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! X, Could I replace raspberries with pistachios? Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. And I encourage you to do the same! Simply carve out a tiny 3/4-inch-deep hole in the center of the cupcake with a sharp knife no need to use a ruler or anything, just make sure you dont hit the bottom of the cupcake. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? Im going to give these a try in the next few days. Fill only halfway otherwise the cupcakes will overflow. Beat the butter and sugar until light and creamy. We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. Step 1 - Preheat the oven to 350F/ 175C and place a rack in the center of the oven. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. 1. I would say maybe 1/2tsp (or whatever you find best!) What is your opinon? Hi, great recipe, just wondered what is the weight you put into each cupcake case? Divide the mixture equally between the 12paper cases. Happy Fiesta Friday! Stir until melted but not hot. I love the flavour combination and these cupcakes look perfect. I've also mixed white chocolate into the buttercream so it's extra luxurious! A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. Turn mixer to medium and mix until smooth. I made a batch of these for my mums birthday and they were a hit! Thanks x. Stir in vanilla. I used a Wilton 2D piping nozzle for these cupcakes. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Hey! I usually just split the recipe evenly between 12! How about spreading this Nutella frostingon our homemade brownies? Come to Celebrate Rio Carnival 2023 with us. Add in of the milk. So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! Any ideas of where I am going wrong? 250 gram butter; 180 gram white eating chocolate; 1 3/4 cup caster sugar; 3/4 cup (180ml) milk; 1 teaspoon vanilla extract; 2 eggs; Pour or pipe the coulis into the holes,. 225g baking spread, from the fridge 225g caster sugar 275g self-raising flour 1 level tsp baking powder 4 large eggs 4 tbsp milk 1 tsp vanilla extract x 7g tub freeze-dried strawberries 100g white chocolate, melted, For the topping: 100g butter, softened 175g icing sugar, sifted 2 tbsp milk tsp vanilla extract x 7g tub freeze-dried strawberries. You can find me on: Thanks! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. I wouldn't use more than 2 tbsp as it could go sloppy. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. Hi Jane 7. Preheat an oven to 350F (180C). (Or your scoop is bigger! Youtube. Cool. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. These have probably been the most popular cakes I've ever made! Thank you! You can realistically use any white chocolate you fancy the key is just to make sure its not too hot before adding it into your buttercream! I hope you enjoy the cupcakes! Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. X, Hi Jane, Semolina gives . Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. The cupcakes will last for 2-3 days in an airtight container in a cool place. Spoon mousse into a piping bag or zip to bag. Would the flavors go well together? Line a 12-hole muffin tin with paper cases and set aside until needed. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. If I only wanted to make half the cupcakes can I just half all ingredient ? Happy Valentines Day . I absolutely love white chocolate and raspberry! Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Spray the paper with cooking spray and set pans aside. Oh you must try it, it's such a yummy combination! This recipe was so delicious! Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Decorate your cupcakes how you like I use sprinkles, freeze dried raspberries, and a fresh raspberry ENJOY! Don't overbeat the mixture. Hey! With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Log in. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. The cupcakes look beautiful! They may have needed longer its a classic sign they werent quite finished baking. Place 4-5 raspberries onto each cupcake and gently press them in a little. Raspberry Filled Vanilla. These are beautiful! Definitely dont look like the picture lol. Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! Future Publishing Limited Quay House, The Ambury, Hope this helps! Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Hi Christine, You can definitely fill the cupcakes with a raspberry filling. It happened the same for me. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer. I used my FAVOURITE 2D closed star piping tip, I had to use my favourite freeze dried raspberries on the top, this beautiful piping tip for these cupcakes, I recommend these freeze dried raspberries. Continue. Sift the flour and baking powder in a separate bowl. Can I make cream cheese frosting with this recipe? The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Lovely cupcakes, came out light and fluffy. $4.31+ Signature Hot Chocolate. Alternatively, with the extra bit of mix, you can make some mini versions of them! Could I use freeze dried rasperrys in the mix instead of fresh? As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Scrape down the sides of the bowl. Directions. Thank you for linking to #CookBlogShare. They were fully cooked in the middle too. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! I followed the recipe exactly, and am not a bad baker. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Add the eggs, one at a time, beating well after each addition. 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! The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. This recipe is an example of howoften I mix and match recipes to create new ones. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. I am definitely not a baker. Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! Instead of cupcakes THANKS! Furthermore, it's known to have an incredible amount of antioxidants. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. 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. For best results use grams. Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit). Give our chocolate brownies a go next. Hi,can i uae a white chocollate glaze as a topping? *This post may contain affiliate links. Super easy to make as well! Then add eggs and vanilla extract and mix them in. I originally planned to make just one batch for school but I ended up making another one cause my me and my family managed to polish off an entire tray! this was absolutely delicious and it was such a simple recipe, really recommend. Hey can you use frozen raspberries? Hi Leah, it depends on the size cake you are looking to frost. Hi Jane! Or the swirled frosting from these marble cupcakeson our red velvet cupcakes? Do you have any eggless cake recipes? The raspberry flavors come out much more when you bite into a whole raspberry. X. I just kept beating the grainy mixture until it came nice and fluffy again. How would I do this? Looking forward to your book (Ive already preordered :)). Line a 12 muffin tin with 12 paper cupcake cases. The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. It's both fresh and sweet and brings a great color contrast! Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? Dropped them at her door due to the quarantine life we live at the moment she rang me before I got home to say how amazing they are! $3.50. x, Hi Jane, I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! Remove the sides and base and sit on a plate. Dont stop stirring or some egg whites may overcook on the edges of the bowl. Line amuffin tin with paper cases. However, typically you would use 75% of the amount of butter! Eb x. This recipe makes 10 cupcakes. Thanks. Recipe made 15 and amount of Mash well with a fork and strain the raspberry juice into a pouring jug. About 10-15g worth probably! Then add milk until the desired consistency is reached. Tried these for the first time today and they did not disappoint! Run a palette knife around the edges of the tin. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Gradually add the icing sugar and mix until a smooth consistency. I really like to have an evenly filled cakes, thanks. Home; Discover Bread; Japanese Cuisine; Healthy; Vegan Guide; Apps You may also like to add tsp Xanthan Gum for better texture. Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. Chocolate Cupcakes with Raspberry Frosting. x. While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. Please see my disclosure for more details!*. but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. Snip one corner and fill the hallow portion of the cupcake. Spoon half of the white chocolate mixture over the base. Thank you so much!! What a fantastic versatile recipe. I hope you love this recipe as always! * Cup sizes given are US size which is smaller than metric. Please advise. Why would freeze-dried raspberries not work? Looking forward to trying this! Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! Line a 12-cup muffin pan with cupcake liners. Thanks for any help! Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator. I really wanted them to have lots of raspberry yummyness! If you want to make mini ones with the leftover mix (As this mix often makes more than 12 cupcakes) they take 10-12 minutes to bake. Hi Tas, yes you can freeze them for up to 3 months. To make the chocolate icing melt the butter and pour it into a bowl. Cover with cling film and chill for at least 6 hours, or overnight. Place 4-5 raspberries onto each cupcake and gently press them in a little. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. The best way to eat it is fresh . Experience the Magic! My cupcakes went *poof* (as in they spread everywhere). Thank you Jane! Special Instructions. Hi Beatriz, the frosted cupcakes will be okay at room temperature for a day, but after that it is best to store them in the refrigerator. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. Could this successfully be made into a cake? I've only ever made them with fresh ones. Hope this helps! Bath Im wanting to use this recipe for a cake rather than cupcakes but not for a week or so. x. Preheat the oven to 350 degrees F (175 degrees C). Set aside for 510 minutes, until cool but still liquid. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Is it possible to make the frosting with fresh raspberries? This helps to stop them from sinking in the batter. Press the hallowed piece back into place. Hope this helps! The bunco ladies are going to swoon tonight! I am just OBSESSED with the swirl it creates! Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? These rise a lot, so any more than that the cupcakes will overflow. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. You will also need to decorate the cupcakes with dairy free white chocolate.