White Chocolate & Raspberry Cupcakes
Tomorrow is Cupcake Day for the RSPCA so I thought I would make some cupcakes to take to work tomorrow. I made 2 types these White Chocolate and Raspberry and Banana. (I will post the Banana cupcakes tomorrow night.)
So here goes. Preheat the oven to 180 degrees Celsius and position the rack in the middle shelf of the oven. Prepare a 12 cup muffin tray with cake liners.
In a bowl sift together the flour, baking powder and salt into a bowl. Now using your stand mixer or electric beaters on high speed beat the sugar and butter until light and fluffy. This will take around 2-3 minutes. Then add the egg and beat until combined.
Add the flour mixture in 3 batches alternating with the milk. Ensure that you scrape down the sides to include all the ingredients evenly. Finally add the chopped chocolate and beat on a low speed until just combined.
Divide the mixture into the muffin tray. Place in oven and cook until lightly golden and a skewer comes out clean. Around 15-18 minutes.
Once removed from the oven allow the cakes to cool completely while you make the butter cream icing.
To make the icing in a large heatproof bowl combine the egg whites and sugar. Place the bowl over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches around 71 degrees Celsius. Remove the bowl from the heat and pour the mixture into the stand mixer. Beat at a high speed for around 6 minutes until the mixture holds stiff peaks.
Reduce the speed of the mixer to medium, add the butter one piece at a time. Allowing the mixture to beat in between adding pieces. Finally add the salt.
I only used half of this recipe for my 12 cupcake. The remaining butter cream can be stored in the fridge in an air tight container for 5 days. Before using it allow the mixture to come to room temperature then beat on medium speed until smooth.
I crushed the raspberries and gently stir them through the butter cream. Place mixture into a piping bag and pipe onto the cupcakes. I drizzled the top of the icing with some of the juice from the raspberries.
Until next time happy cooking, Kate.
***Ingredients
So here goes. Preheat the oven to 180 degrees Celsius and position the rack in the middle shelf of the oven. Prepare a 12 cup muffin tray with cake liners.
In a bowl sift together the flour, baking powder and salt into a bowl. Now using your stand mixer or electric beaters on high speed beat the sugar and butter until light and fluffy. This will take around 2-3 minutes. Then add the egg and beat until combined.
Add the flour mixture in 3 batches alternating with the milk. Ensure that you scrape down the sides to include all the ingredients evenly. Finally add the chopped chocolate and beat on a low speed until just combined.
Divide the mixture into the muffin tray. Place in oven and cook until lightly golden and a skewer comes out clean. Around 15-18 minutes.
Once removed from the oven allow the cakes to cool completely while you make the butter cream icing.
To make the icing in a large heatproof bowl combine the egg whites and sugar. Place the bowl over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches around 71 degrees Celsius. Remove the bowl from the heat and pour the mixture into the stand mixer. Beat at a high speed for around 6 minutes until the mixture holds stiff peaks.
Reduce the speed of the mixer to medium, add the butter one piece at a time. Allowing the mixture to beat in between adding pieces. Finally add the salt.
I only used half of this recipe for my 12 cupcake. The remaining butter cream can be stored in the fridge in an air tight container for 5 days. Before using it allow the mixture to come to room temperature then beat on medium speed until smooth.
I crushed the raspberries and gently stir them through the butter cream. Place mixture into a piping bag and pipe onto the cupcakes. I drizzled the top of the icing with some of the juice from the raspberries.
Until next time happy cooking, Kate.
***Ingredients
- 130 g plain flour
- 25 g corn flour
- 3/4 teaspoon salt
- 185 g sugar
- 60 g unsalted butter, at room temperature
- 1 large egg, at room temperature
- 125 ml whole milk
- 90 g white chocolate, chopped
- 50 grams raspberries
Butter cream icing
- 3 large egg-whites
- 185 g sugar
- Pinch salt
- 250 g unsalted butter, cut into 16 pieces, at room temperature
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