Hi Leah, it depends on the size cake you are looking to frost. Wondering if it would be enough to frost a cake! For best results use grams. Classic chocolate cupcake recipe (opens in new tab). For around 30. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Hope this helps! Especially with big chunks of chocolate like this! Please let me know if you enjoy this recipe! Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. Hi Kierra, I've never tried this, but if you give it a try let me know what happens! Set aside. Are they the mini or the regular cups? . Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. These are simply delicious. Hiya as mentioned on the post it can but my layer cake version is in my ebook! 136 calorie chocolate cupcakes. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Thanks, Hi Karen, yes if you would like to make 24 cupcakes, then you will need to double the quantity of all of the ingredients . Thank you! The one I use is linked on My favourite baking equipment post! This recipe is an example of howoften I mix and match recipes to create new ones. How about spreading this, ? Cant wait to try many of your other recipes. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. In another bowl, mix coffee, vinegar, vanilla and oil. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Sift the flour and baking powder in a separate bowl. They're topped with a silky smooth white chocolate Swiss meringue buttercream. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. I got a fright when I Last updated 31 August 22. Buttercream was exactno waste. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. This ensures the raspberries keep their shape and don't bleed into the batter. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Do you have any eggless cake recipes? If so they can go on straight from freezer or do they need to soften up? Welcome to The Baking Explorer! It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. The bunco ladies are going to swoon tonight! Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? Pour dry mixture over wet ingredients. If you only have a gluten free plain flour blend, you will need to add baking powder. Hey can you use frozen raspberries? I made them for a birthday but dont want to give them away! Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Thanks ps love all your bakes. Aww wow thank you for such lovely feedback! With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Will the baked sponges be ok to be frozen if I make them ahead? However, most of the cake came off attached to the liner. Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Published 8 February 23. You can even find todays exact raspberry frosting recipe on these raspberry lemon cupcakes, too. You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. Come to Celebrate Rio Carnival 2023 with us. This recipe can be frozen without the raspberry decoration. 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 needed a little more milk for the topping but not an issue at all. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! Janes Patisserie. Hi, I would recommend adding one and a half teaspoons of baking powder. Will now be my go to recipe. 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. x, Hi Jane, Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. Line 12 standard muffin cups with paper liners. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Try tossing them in flour and/or freezing them before! Any ideas what happened? No idea what went wrong lol. I dont have an electric whisker to have to use my hand! I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Let the ganache cook 3 minutes, dip the tops of the cupcakes in the ganache. Place 4-5 raspberries onto each cupcake and gently press them in a little. Im wanting to use this recipe for a cake rather than cupcakes but not for a week or so. Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? They did taste nice though lol. Pour into the mascarpone and stir, but be careful not to over mix. This helps to stop them from sinking in the batter. For this recipe you will need a deep 20cm/8in spring form tin, an electric hand whisk and a blender. Required fields are marked *. 15 bean soup. The raspberries are added after most of the batter is in the cupcake liners. The Aa berry is a super nutritious and healthy berry that grows in Brazil 's rainforests. Sift the flour and baking powder in a . 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! Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Could I use freeze dried rasperrys in the mix instead of fresh? Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. Instead of cupcakes THANKS! Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Hola, te recomiendo agregar una cucharadita y media de polvo de hornear. Spoon the remaining white chocolate mixture on top, then smooth and level it. Continue this, alternating between milk and flour until it's all combined. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Mini will take 11-13 minutes. Split two bags as I tried to pipe, so just ended up slapping it on. with so many recipes. Hi Nicole, youll want the coconut oil to be fully melted in this recipe. It will keep in the freezer for up to a month. Everything you see is vegetarian, and there are vegan options too! Stir in the freeze-dried strawberries and melted chocolate. I tried substituting normal flour for gluten free flour ( I am Coeliac). While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Whisk the dry ingredients. By Jessica Dady Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. I've used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don't want. Im planning on making these for Mothers Day. I am definitely not a baker. I made these cupcakes the other day and they tasted amazing!!! Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Yes! Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? But any ideas as to why this happened please? White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. Hi what size are the cups you use for your cupcakes? Why do you recommend to not use freeze-dried raspberries? 1985 Birthplace of Coffeehouse Mysteries. Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. In your strawberry buttercream, you use freeze-dried strawberries. Hi Janie! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Hi Jane Add in the eggs, one at a time, beating well after each addition. Add the eggs, one at a time, beating well after each addition. 50g (2oz) white chocolate chips. BA1 1UA. You will need -. Gradually add the icing sugar and mix until a smooth consistency. Cupcakes with frozen raspberries will need slightly longer baking. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. Spoon mousse into a piping bag or zip to bag. Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Happy Valentines Day! Simply follow my recipe for Strawberry Frosting and use raspberries instead. Add the vanilla extract and melted white chocolate and beat until it is well combined. Reserved. Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Hi Jen, these would be delicious filled with chocolate ganache! Please see my disclosure for more details!*. Stir until melted but not hot. (Ive had quite a few messy occasions in the past haha!) Beat the butter and sugar until light and creamy. Beat after each addition until everything is well incorporated. Can I ask, how long would you cook them for if you wanted to make mini muffins ? You can freeze both the cupcakes and the buttercream. Line amuffin tin with paper cases. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Fold in raspberries and chips. I hope that helps and you enjoy the cupcakes . Billington's Unrefined Golden Caster Sugar. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) Preheat oven to 325F/163C. facebook twitter tumblr instagram linkedin. In a large bowl, beat the butter for a few mins until creamy. Toffeed raspberry and white chocolate cupcakes. Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. This recipe was so delicious! x, Made these today was an epic fail very stodgy at the bottom , cooked longer than recipe states , what have I done wrong I used paper cupcake cases. Thank you. Hiya! Cooked them at 170 for 19 mins, but theyve slowly fallen after taking out the oven. YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. I haven't had raspberry with white chocolate, but I can't wait to try it out. . 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. I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. Please advise. 7. June 14, 2013 by Kirsten 4 Comments. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Then add milk until the desired consistency is reached. How could I use the recipe to create an 8inch cake? *This post may contain affiliate links. Well, what I could scrape off the tin lol. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. Hey! Im pretty sure that I followed the recipe. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Add in your white chocolate and raspberries and fold through! (Mini ones take about 12 minutes to bake!). I do think different brands give different results. 3-inch cakes. Hi there. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Sweet white chocolate sponge and zingy raspberry buttercream make these white chocolate and raspberry cupcakes irresistible. You will also need to decorate the cupcakes with dairy free white chocolate. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. I was wondering if the raspberry frosting is thick enough to pipe a rose on the top (sort of like your two toned rose cupcakes but only one color)? They over rose and then looked kind of splashed though tasted good. Spoon half of the white chocolate mixture over the base. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. . Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Theoretically yes, but its hard to only use 1.5 eggs. They literally didnt last 5 minutes in the cake box lol. Hi Jane! I would start with 1 1/2 tsp. Can I melt the chocolate for the sponge mixture instead of using chocolate chips? 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! I usually say one batch of cupcakes does one layer of an 8! Eb x. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! x. Hot . x. 05/07/2019 by thebakingexplorer 60 Comments. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. is our usual go-to topping for these cupcakes, youll especially love them with, this extra creamy frosting made with fruity raspberry preserves, Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from, . I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. Hi Sally, A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. 2022. Everytime I use icing sugar it ends up all over my kitchen. Youtube. Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. 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. Next, mix in self raising flour. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Special Instructions. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It has an exceptional taste that is described as a mix of chocolate and wild berries. They look lovely! Beat the butter and sugar until light and creamy. These went down an absolute treat . 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. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. Hi. I have 2 questions about this recipe-. Can I use soft brown sugar instead of caster sugar for this recipe? Hi Kat Add the biscuits and stir. 8. Please note, I have not tested this recipe using plain or all purpose flour. Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. 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! Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. Cuntame si disfrutas esta receta! Visit our corporate site. How would I do the measurements work to make this into an 8 cake? You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. For best results, use an electric mixer. 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. Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? 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!!! Pre-heat oven to 350F. You cant use stork, or a spread, or a substitute for buttercream. 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. Preheat the oven to 180C, 350F, Gas 4. 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. White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! Thanks always for amazing and easy recipes. Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Hi there Sally, happy Valentines from the Philippines! I made your cupcakes and they were a hit at my office! I bake quite regularly but the reviews I got for these were exceptional . Was thinking of pairing this with your chocolate zucchini cake! Step 3 - Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Serve them for valentines day, birthdays, baby showers, or just simply because! You will need fresh raspberries for the cupcakes for the best results. Lovely cupcakes, came out light and fluffy. Love that you've put raspberries IN the batter mix too - delicious! Line a 12-cup muffin pan with cupcake liners. What do you think about filling the cupcakes with chocolate ganache? This frosting should work just fine for piping a rose. Add the egg whites and beat until blended, scraping down . These have probably been the most popular cakes I've ever made! If ok pls can I have the recipe.Thanks. Preheat an oven to 350F (180C). 2. GoodTo is part of Future plc, an international media group and leading digital publisher. 115g Self-raising white flour 1 tsp Baking powder For the Buttercream 60g Unsalted butter (softened) 30g Cocoa powder 3 tbsp Milk (whole) 250g Silver Spoon Icing Sugar A handful Decorations Utensils Cupcake case Piping bag Star nozzle 12 hole cupcake tray Vegetarian Afternoon Tea Coffee Shop Bakes Easy Bakes Family Baking Recipes Baby Shower Bake at 375 for 20-25 minutes or until a toothpick comes out clean. chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. Place 4-5 raspberries onto each cupcake and gently press them in a little. Preheat the oven to 350F/ 175C and place a rack in the center of the oven. Turn into the prepared tin, level the top and bake in the oven for 3035 minutes or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. Hi Abbey, sorry but I've never weighed them so I have no idea. The cupcakes look beautiful! The tops of cupcakes should spring back when lightly pressed. You may also like to add tsp Xanthan Gum for better texture. . Set aside. Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. Scoop the buttercream into a piping bag fitted with a large star tip. Mix together on a high speed with a whisk attachment for 2-3 minutes. Children will love to decorate with chocolate strands and chocolate decorations. Read about our approach to external linking. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. 2011-2023 Sally's Baking Addiction, All Rights Enter your email address to subscribe to this blog and receive notifications of new posts by email. Have they gone red? Hi, great recipe, just wondered what is the weight you put into each cupcake case? Yes! Would frozen raspberries work or is it best to use fresh? you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! Thank you for linking to #CookBlogShare. Would these cupcakes freeze well and if so how long would they last in the freezer? Just to get a more subtle raspberry flavour? x, Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great. These cupcakes look and sound amazing. Set aside to cool for 5 minutes. They are delightfully decadent. Swiss buttercream can seem like a tricky frosting to make as there are some things that can go a little wrong. I used a Wilton 2D piping nozzle for these cupcakes. ), Hi, I am planning to make your raspberry and lemon cake for my birthday. Log in. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Chocolate Cupcake. Key Lime. Add in of the milk. So how are you mixing it? Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. Thanks Jane! Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! Set aside for 510 minutes, until cool but still liquid. Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Beat in the vanilla. It looks like grape but is mostly comprised of a single seed. Spray the paper with cooking spray and set pans aside. Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. Make 12 cupcakes using this recipe Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Sift together the flour, baking powder, and salt into a bowl. Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! Next, mix in self raising flour. Thanks. Our easy butterfly buns recipe is perfect for kids. I love all the recipes Ive used from your site! Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Or could there be any other reason why this happened? Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. Hey! Sorry if this is a silly question but do you sift the self raising flour? Place 4-5 raspberries onto each cupcake and gently press them in a little. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Then they're topped with the remaining batter. Gracias. The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? Hey there Sally! I would recommend avoiding cooking or baking chocolate. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws.

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