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. Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. I just wanna stop by again after making these to tell you just how DIVINE these tasted! Welcome to my Kitchen! Hi. Bath Hi Sally , I tried substituting normal flour for gluten free flour ( I am Coeliac). In a large bowl, beat the butter for a few mins until creamy. x. Heres how it works. Is it because a feature of cupcakes is they dont have to rise much? 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. Add the vanilla extract and melted white chocolate and beat until it is well combined. 1. Do you think the recipe would still work okay if I mixed in like a cup or so of choclate chips? Made these to leave on neighbours doorsteps to make them smile, and they LOVED them! For this recipe you will need a deep 20cm/8in spring form tin, an electric hand whisk and a blender. Thanks! Thanks! If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. 5. This didnt matter too much though because I piped my buttercream over it. Serve them for valentines day, birthdays, baby showers, or just simply because! Find my other Cupcake & ChocolateRecipes on myRecipes Page! I baked these cupcakes for my dads birthday. Hi Jane, Ive made this as written a few times as part of cupcake gifts-I absolutely love the raspberry and white chocolate combo and the icing is to die for. I made these cupcakes the other day and they tasted amazing!!! Im pretty sure that I followed the recipe. Your email address will not be published. Hope this helps! 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. They are delightfully decadent. Then add milk until you reach the desired consistency. Line a muffin pan with cupcake liners. Can I melt the chocolate for the sponge mixture instead of using chocolate chips? Beat after each addition until everything is well incorporated. Hi what size are the cups you use for your cupcakes? Here she shares one of her favourite recipes, 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. Continue this, alternating between milk and flour until it's all combined. I have 2 questions about this recipe-. Or could there be any other reason why this happened? Theoretically yes, but its hard to only use 1.5 eggs. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. Fold through the white chocolate. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Everytime I use icing sugar it ends up all over my kitchen. You can find me on: Is it possible to make the frosting with fresh raspberries? Can I make cream cheese frosting with this recipe? Line a 12 muffin tin with 12 paper cupcake cases. When you touch the sides of the bowl they shouldn't feel warm. Yes definitely!! My cupcakes went *poof* (as in they spread everywhere). Set aside. A great dessert for sharing with loved ones Scratching your head about what to write in a Valentine's Day card? The raspberry flavors come out much more when you bite into a whole raspberry. Please note, I have not tested this recipe using plain or all purpose flour. To make the coulis, put half the raspberries in a small blender. Or, store them in the refrigerator from the get-go and take them out a bit before serving to bring them back to room temperature before serving. What oven temp and cooking time do you recommend to make these mini? This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Did i add more liquid, or did I overmix? 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. x. Hi Jane These cupcakes will last in an airtight container for 3 days at room temperature! ), Hi, I am planning to make your raspberry and lemon cake for my birthday. Recipe was really easy to follow and they were super fun to make. Line a 12-cup muffin pan with cupcake liners. By Jessica Dady Thats it! I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. Thanks! In another bowl, mix coffee, vinegar, vanilla and oil. Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. 136 calorie chocolate cupcakes. not bad, just needs a little extra water for the cocoa to be a smooth paste. This batter is very easy to prepare. Yes! Ive made them twice now!! Line a 12 muffin tin with 12 paper cupcake cases. About 10-15g worth probably! Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. The full printable recipe is below, but lets walk through it quickly so you understand each step before we get started. Store bought jams and jellys are not always a good idea for me with my sensitivities. Anyway, my tray of 30 came home empty two hours later. Thanks for the recipe! In your strawberry buttercream, you use freeze-dried strawberries. It has an exceptional taste that is described as a mix of chocolate and wild berries. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. I have not tested oil in these they may make the white chocolate and raspberry sink! They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Can I use raspberry extract instead of vanilla extract. just whoa!!! Cupcakes/Muffins. I will be making them again soon for the third time! White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). Beat the butter and sugar until light and creamy. YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? Pour dry mixture over wet ingredients. Let me know how you get on! Billington's Unrefined Golden Caster Sugar. Is there an easy way to adapt these to be Gluten Free at all? Hey! Cupcakes with frozen raspberries will need slightly longer baking. You can even find todays exact raspberry frosting recipe on these raspberry lemon cupcakes, too. Thank you so very much this recipe is absolute perfection!!! Thats not typically something you can make at home! Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? I am definitely not a baker. 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. Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache topeanut butter frosting. Why would freeze-dried raspberries not work? Hi there Sally, happy Valentines from the Philippines! Step 4 - Add of the flour mixture to the bowl of wet ingredients and stir it through, then add in of the milk. You also want the buttercream to be silky and smooth first, so little mixing is required! Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) Id like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Me too, I was just coming on to say this. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Pre-heat oven to 350F. 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. Ive never had a problem before and used all the ingredients as you suggested. Definitely dont look like the picture lol. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! In a medium bowl, whisk together flour, baking powder, and salt. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. Really like the fresh raspberries in the cupcake mix. I followed the recipe exactly, and am not a bad baker. - Also, I just have to thank you for supplying the world (and me!) Hi Jane! Can I use frozen raspberrys for the mixture? This recipe is an example of howoften I mix and match recipes to create new ones. Made these yesterday and I received so many positive comments from those who tried them. Hi Jane , love the recipe. Blitz until runny, then pour through a sieve into a bowl to remove the seeds. Would you recommend that I double the quantity of all the ingredients? After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! Mini will take 11-13 minutes. Keep the hallowed out portion. 2. This ensures the raspberries keep their shape and don't bleed into the batter. Gorgeous!!! One thing I noticed though was that the bottom of the cakes seemed to stick to the case which I think was due to the chocolate chips at the bottom, is there a way to avoid this? This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. Hi,can i uae a white chocollate glaze as a topping? It turned out beautifully and I added a simple icing sugar drizzle after it cooled. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. Any ideas what happened? I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. They did taste nice though lol. I haven't had raspberry with white chocolate, but I can't wait to try it out. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Hi Tas, yes you can freeze them for up to 3 months. So for this recipe you'd need to add 1 + teaspoons baking powder. 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 . The raspberries are added after most of the batter is in the cupcake liners. Preheat the oven to 180C, 350F, Gas 4. Mash well with a fork and strain the raspberry juice into a pouring jug. Line 12 standard muffin cups with paper liners. . Perfect again !! but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. As always, I used a standard sort of cupcake recipe because why mess with something right?! Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. They look lovely! A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. Thats the raspberry. The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Hi Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. Pinterest X, Hi, Would frozen raspberries work or is it best to use fresh? You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. Would the flavors go well together? Anyway back to the cupcakes. Add the eggs, one at a time, beating well after each addition. 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!). I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes.is there anything I can do to avoid/Im doing wrong? BA1 1UA. Step 6 - Scoop of the mixture into the 12 paper cases. Stir in the dry pudding mix into the cake batter. 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. Thanks ps love all your bakes. Thanks for spotting that Sarah - I've updated the recipe now. 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. I never ate or made a cupcake until your recipes came along. The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. X, Could I replace raspberries with pistachios? You can try different chips, or try coating in flour! Thanks for so many fantastic recipes, Im looking forward to working my way through them! In the bowl of a stand mixer, add egg whites and granulated sugar. Pour into the mascarpone and stir, but be careful not to over mix. That stuff is amazing! Hiya, there is a recipe for this in my book! x. See recipe notes there for details on making in a 913 pan. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Divide the mixture equally between the 12paper cases. You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. 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. Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. Combine and add buttermilk as directed below. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. I'm glad I'm not alone in this . The mixture is then whipped into a stiff meringue. Try tossing them in flour and/or freezing them before! Wondering if it would be enough to frost a cake! I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because thats never a bad thing, right?). Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Directions. You cant use stork, or a spread, or a substitute for buttercream. Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. I like them all equally, except the Sharffen Berger. Thats exactly what I do I just split it evenly using a 5cm scoop! Im planning on making these for Mothers Day as they sound delicious! Thanks, Yes absolutely! Thank you for the recipe. Would that work and if so what quantity? Hope this helps! My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! I would like to make these for an 80th Birthday but I need to double the quantity. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. You will need fresh raspberries for the cupcakes for the best results. (Ive had quite a few messy occasions in the past haha!) Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! What a fantastic versatile recipe. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. Instagram $4.31+ #10 Chocolate Banana Latte. Is there a technique to making the buttercream softer rather than stiff like icing? You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! 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. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Its helped me get through lockdown and gave me the confidence to bake. Yes that could be the chips you could try freezing the chocolate chips for at least an hour so they basically bake for less time! Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Spoon half of the white chocolate mixture over the base. The bunco ladies are going to swoon tonight! Turn mixer to medium and mix until smooth. However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. Children will love to decorate with chocolate strands and chocolate decorations. Hi Janie! x, Hi Jane. The one I use is linked on My favourite baking equipment post! Then add eggs and vanilla extract and mix them in. 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!!! Can I also ask, did you use self raising flour or plain/all purpose flour? Looking forward to trying this! Place 4-5 raspberries onto each cupcake and gently press them in a little. Leave to cool on a wire rack. thank you. 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. Add in the strained raspberry juice, plus 1tbsp of the raspberry pulp (optional) and mix well until incorporated and your buttercream is evenly pink in colour. Hi Christine, You can definitely fill the cupcakes with a raspberry filling. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Looking forward to your book (Ive already preordered :)). You can also get in touch with me on my Twitter, Instagram or Facebook. Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. They literally didnt last 5 minutes in the cake box lol. Thanks. We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. when i squeezed the cake they were very soft any ideas what i might have done wrong. I use Callebaut white chocolate because it is my favourite perfect for the sponge and frosting! 50g (2oz) white chocolate chips. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Cooked them at 170 for 19 mins, but theyve slowly fallen after taking out the oven. The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. RELATED:Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes, Win 10,000 to kickstart your fashion career, Wedding lists 2023: what every couple will be wishing for, 6 of our favourite bags from the luxe new accessories label to know. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Hi Sally! What white chocolate do you use for the icing thanks Clare, Yaay im so glad, thank you so much! But a little pricey. Fill only halfway otherwise the cupcakes will overflow. These rise a lot, so any more than that the cupcakes will overflow. Whisk the dry ingredients. Happy Fiesta Friday! I used a Wilton 2D piping nozzle for these cupcakes. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Once baked, let the cupcakes cool down completely to room temperature on a wire rack. Thanks Eb! The unfrosted cupcakes can also be frozen for up to three months - Wrap them tightly before freezing and allow them to thaw at room temperature before frosting. Step 5 - 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. I simply used asmall frosting knifeto frost the cupcakes. Hi Natalie, firstly I'm so pleased you thought they were delicious, and I love that you used cream cheese frosting - such a yummy combination! Chocolate Cupcake. I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! I bake quite regularly but the reviews I got for these were exceptional . Top with the remaining cupcake batter. And then the paper was like stuck to the buns so it was peeling off so I was coming on for some advice on what I may have done wrong? Keep beating it until it no longer looks greasy. Our easy butterfly buns recipe is perfect for kids. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. 1. Add the biscuits and stir. Cream together the butter and caster sugar until light, fluffy and smooth! Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Whichever you prefer! This post may contain affiliate links. Experience the Magic! $3.50. These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. 100g (4oz) softened butter, plus extra for greasing. If I only wanted to make half the cupcakes can I just half all ingredient ? Top with the remaining cupcake batter. The tops of cupcakes should spring back when lightly pressed. 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. Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. For best results, use an electric mixer. #9 White Chocolate Raspberry Latte. Made these yesterday they tasted fab but the buttercream was a little thick? Welcome to The Baking Explorer! Thank you! Stir in the freeze-dried strawberries and melted chocolate. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Im only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. Serve. I've also seen them in Sainsburys and Waitrose in the baking section. My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. X, Hi Jane, I used a standard size ice cream scoop and some cups and only just scraped enough for 9. Love this recipe they turned out fantastic, will definitely make again. In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. Continue this, alternating between milk and flour until it's all combined. Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Could I use freeze dried rasperrys in the mix instead of fresh? That's amazing Rosie, I'm so glad they were enjoyed by all! Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis. But instead of the lemon buttercream I want to add white chocolate buttercream. Snip one corner and fill the hallow portion of the cupcake. Thank you for bringing your delicious cupcakes to the party this week! 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 I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. Line a 12-hole muffin tin with paper cases and set aside until needed. I followed your tips to stop the raspberries and chocolate chips sinking. Will now be my go to recipe. You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this! If the icing is too thick, gradually add the milk until it reaches the desired consistency. I ran into a lot of issues trying to use fresh raspberries. Line amuffin tin with paper cases. It looks like grape but is mostly comprised of a single seed. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Pour or pipe the coulis into the holes, reserve some for decorating. Hey! Yes! Hot . You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. Would these cupcakes freeze well and if so how long would they last in the freezer? How about spreading this Nutella frostingon our homemade brownies? I made these as mini-cupcakes yesterday and took them to a champage tasting last night. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. 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!