Raspberry White Chocolate Buttercream Cupcakes Food

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 AND RASPBERRY CUPCAKES

Steps:

• Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• Sift together the flour, baking powder, and salt into a bowl.
• Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
• Add in the egg; beat until combined.
• Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
• Add the white chocolate and beat on low speed just until combined.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until lightly golden and a pick comes out clean, 18-20 minutes.
• Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
• Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
• Place the raspberries in a small bowl; use a fork to crush them lightly.
• Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
• Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.

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!