Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

White Chocolate and Raspberry Cupcakes – We Should Cocoa 1

5 Star, Cupcakes, We Should Cocoa | 22nd September 2010 | By

Having seen this post a long time ago over at Sweet & Simple Bakes, I’d been thinking for a long time I’d like to try a version using fresh raspberries rather than jam. It went on my must not forget list and stayed there.  The We Should Cocoa challenge was the perfect opportunity to remember this and give them a try. More recently, Buttered Crumpet had my mouth watering with her White Chocolate and Raspberry Muffins.  However, the recipe I ended up adapting was this one from Cook Sister which had the bright pink icing I was looking for.  I’ve really enjoyed watching The Great British Bake Off but I was so insensed after the cake making round when Paul Hollywood gave the thumbs down to the pink raspberry icing, I was determined to thumb my nose at him and make some myself – sometimes I like gaudy or do I mean girly!

  • Melted 125g unsalted butter with 75g white chocolate
  • Stirred in 150g vanilla sugar (or use 1 tsp vanilla extract)
  • Beat in 2 large eggs
  • Sifted in 180g flour (80g wholemeal, 80g white, 20g coconut), 1 tsp baking powder and 1/2 tsp bicarb of soda.
  • Stirred in 70g Greek yogurt and 50ml water
  • Spooned roughly half of the batter into 12 cupcake cases, placed 2 raspberries in each case then spooned on the rest of the batter.
  • Baked at 180C for 22 mins, then left on a rack to cool.
Meanwhile
  • Heated 100ml double cream to boiling point and poured over 25g chopped white chocolate.  Stirred until smooth then left to cool.
  • Blended 100g raspberries with 2 level tbsp icing sugar then sieved to remove the seeds – this wasn’t as easy as I was expecting and it took a while to push the pulp through with a spoon.
  • Whisked the cream until stiff – this also took much longer than I expected.
  • Folded in half of the raspberry puree.  I left the other half to drizzle on top, then at the last moment doubted my artistic drizzling abilities and used a lone raspberry as decoration instead.

These cupcakes were my contribution to a shared Transition meal where we were meant to be bringing along something slow and local.  Well I know chocolate isn’t very local, but the wholemeal flour, eggs and raspberries were. If I’d been a bit more organised the butter could have been as well. They produced a really light yet moist sponge and when bitten into produced the closed eyes ecstatic response.  The sponge was sweet but with a lovely tart tang when the hidden raspberries were bitten into.  The raspberry cream was also very light, tasted fruity and was not too sweet making a nice contrast to the sponge beneath.  They certainly disappeared pretty quickly and were pronounced to be “well good”.  Yum yum, I will certainly be making these again.

Comments

  1. Leave a Reply

    Kath
    22nd September 2010

    They look ‘well good’! I wish you had not doubted your drizzling skills though, I bet they are good. I like the raspberries in the middle, lovely.

  2. Leave a Reply

    celia
    22nd September 2010

    Look at those! What a glorious pink! I love white chocolate cakes, and these look ever so sweet, Choc! 🙂

  3. Leave a Reply

    Suelle
    22nd September 2010

    These look delicious! Does coconut flour taste of coconut?

    You can drizzle reasonably neatly by putting the substance you want to drizzle into a freezer bag, then cutting off a corner – as small or large as you like.

    Then you can either do a controlled drizzle in a (eg) zig zag or lacy pattern by piping, or a more random drizzle by just swinging the bag over the buns or cake (see the chocolate drizzle over my ‘We Should Cocoa’ enrty for random drizzling).

  4. Leave a Reply

    Choclette
    22nd September 2010

    Kath – thank you. I’m a bit of a chicken when it comes to decorated – artistic skills were never my strong point.

    Celia – I loved the pink and I guess a few others did too as I keep being asked for the recipe. If you’re not into using food colourings, which I’m not, you don’t get the chance to have these bright colours very often.

    Raffaella – thank you and glad their are other pink lovers out there.

    Gill – from the expert that is a compliment indeed.

    Thanks Suelle – the coconut flour does taste and smell of coconut, but in the quantities I use it in it’s not really detectable, but I believe just adds a subtle something. I tend to use it when baking with fruit or nuts. Thanks for your drizzling tips.

  5. Leave a Reply

    MaryMoh
    22nd September 2010

    That looks very tempting…beautiful pink icing. Your cake looks very moist and delicious. I’m having my coffee here without anything. Wish I have a piece of our cupcake! 😀

  6. Leave a Reply

    Sushma Mallya
    23rd September 2010

    I had tried rasberry cupcakes too but yours look superb with that lovely colour…

  7. Leave a Reply

    Lucie
    23rd September 2010

    Wonderful bake! These look delicious, the colour is so striking.

  8. Leave a Reply

    Priscilla
    23rd September 2010

    Perfect cupcakes, and I must say I loved the pink icing!

    Hae a great day!
    Priscilla

  9. Leave a Reply

    cityhippyfarmgirl
    23rd September 2010

    Gaudy/Girly doesn’t matter. That colour is gorgeous! As soon as I find me some raspberries that don’t cost a small house deposit I think The Monkeys would squeal with happiness eating these.

  10. Leave a Reply

    Sophie
    23rd September 2010

    Hello my friend!

    These stunning pink topped cupcakes look just about perfect!

  11. Leave a Reply

    Rico
    23rd September 2010

    looks so delicious I would have one right now..I also love the little pink dot in the middle.

  12. Leave a Reply

    Liz
    24th September 2010

    These look so great – and if we can’t be gaudy with cup cakes when can we be? Up with frivolity I say..

  13. Leave a Reply

    Chele
    25th September 2010

    Love the colour of the icing – very pretty and girly ;0)

  14. Leave a Reply

    Ananda Rajashekar
    25th September 2010

    my love for raspberry and white chocolate is growing boundless and bright pink oh muuuhan…Lovely rice 🙂

  15. Leave a Reply

    Choclette
    25th September 2010

    Thanks everyone for your ringing endorsement of my gaudy and girlish lapse. This might just mean I will repeat the experience at some point 🙂

  16. Leave a Reply

    GreedyRosie
    25th September 2010

    Is it ok to say they look slightly seaside picture postcard reminiscent of boobies? Or do I need therapy?

    They look lovely anyway. Your sponges always look very moist.

  17. Leave a Reply

    freerangegirl
    26th September 2010

    So very pretty – Im bookmarking these for my little girls birthday next year – Pink heaven!

  18. Leave a Reply

    Choclette
    27th September 2010

    FreeRangeGirl – I’ve had requests for this icing from a little girls – well one actually. Went down very well with her.

    Thanks CC

  19. Leave a Reply

    tracy
    9th February 2013

    I love raspberries and I love white chocolate, these sound devine, wouldn’t last long at my house!

    • Leave a Reply

      Choclette
      9th February 2013

      Haha, I seem to remember they didn’t last very long when I made them. Thanks for the reminder, I must make these again.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>