Raspberry & White Chocolate Cupcakes
Local Slow Food
These raspberry & white chocolate cupcakes were my contribution to a shared Transition meal. We were all asked to bring along some sort of food that was 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.
Raspberry & White Chocolate Cupcakes
A long time ago, I saw this post for jammy doughnut muffins over at Sweet & Simple Bakes. I’ve 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. Our first ever We Should Cocoa challenge was the perfect opportunity to remember this raspberry cupcake combination. It was time to give it a try.
More recently, I’ve been enjoying watching The Great British Bake Off – along with pretty much the rest of the population it seems. I was so incensed after the cake making round, however, when Paul Hollywood gave the thumbs down to the pink raspberry icing, that I was determined to thumb my nose at him and make some myself. Sometimes I like gaudy or do I mean girly?
The cakes are quite easy to make with no creaming of fat and sugar required. The white chocolate raspberry cream is little more involved, but not difficult. I meant to drizzle the tops with the leftover raspberry puree, but at the last moment doubted my artistic drizzling abilities and used a lone raspberry as decoration instead.
These raspberry and white chocolate cupcakes are really light yet have a nice moist sponge. The cakes are sweet but with a lovely tart tang when the hidden raspberries are bitten into. The raspberry cream is also very light, tastes fruity and is not too sweet. It make a nice contrast to the sponge beneath. They certainly disappeared pretty quickly at the Transition event. I particularly remember the pronouncement “well good”. Yum yum, I will certainly be making these again.
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Thanks for visiting Tin and Thyme. If you make these raspberry & white chocolate cupcakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Other Raspberry Recipes You Might Like
- Almond & cardamom rye shortbread with whisky raspberry cream
- Raspberry & white chocolate flapjacks
- Peach Melba ice cream
- Raspberry granola parfait
- Raspberry rose friands
- Spelt waffles with rose raspberry sauce
- Raspberry fudge brownies
If you’re looking for other cupcake inspiration, I have plenty of it here on the blog. Just click on this link for cupcakes.
Raspberry Cupcakes. PIN IT.
Raspberry & White Chocolate Cupcakes – The Recipe
Fruity cupcakes with a delicious light sponge and a surprise hidden raspberry inside which are surprisingly easy to make. Topped with a luscious white chocolate raspberry cream.
- 125 g unsalted butter
- 75 g white chocolate - chopped
- 150 g golden caster sugar (I used vanilla sugar and omitted the extract)
- 2 large eggs
- 1 tsp vanilla extract
- 80 g wholemeal flour
- 80 g plain flour
- 20 g coconut flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 70 g Greek yoghurt mixed with 50ml water
- 24 raspberries
- 100 ml double cream
- 25 g white chocolate - chopped
- 100 g raspberries
- 2 tbsp icing sugar
Melt the butter and chocolate together in a large pan over a gentle heat.
Stir in the sugar, then beat in the eggs and vanilla extract.
Sift in the dry ingredients, then stir in the yoghurt.
Spoon roughly half of the batter into 12 cupcake cases. Place 2 raspberries in each case then spoon over the rest of the batter. Bake at 180℃ (350℉, Gas 4) for 22 mins, then leave on a rack to cool.
Meanwhile, heat the cream to boiling point and pour over the chocolate. Stir until smooth then leave to cool.
Blend the raspberries with the icing sugar then sieve to remove the seeds.
Whisk the cream until stiff, then fold in half of the raspberry puree. Spoon this over the cupcakes, then drizzle with the remaining puree.
You can easily omit the coconut flour and replace it with either wholemeal, plain or a mixture of both.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.