Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Raspberry & White Chocolate Cupcakes

Raspberry & White Chocolate Cupcakes

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

These raspberry & white chocolate cupcakes are surprisingly easy to make. They have a beautifully light sponge with a hidden raspberry inside. The tartness of the fruit creates a lovely contrast to the sweet cake when it’s bitten into. Indeed, beware, it’s quite likely to produce a close-eyes-in-ecstasy response. The cakes are topped with a decadent raspberry cream.

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. 

Raspberry & White Chocolate Cupcake

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 TwitterFacebook, Instagram or Pinterest.

Other Raspberry Recipes You Might Like

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 Cupcake

Raspberry & White Chocolate Cupcakes – The Recipe

5 from 1 vote
Raspberry & White Chocolate Cupcakes
Raspberry & White Chocolate Cupcakes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

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.

Course: Afternoon Tea, Dessert
Cuisine: British
Keywords: cupcakes, easy, raspberries, white chocolate
Servings: 12 cupcakes
Calories: 236 kcal
Ingredients
  • 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
White Chocolate Raspberry Cream
  • 100 ml double cream
  • 25 g white chocolate - chopped
  • 100 g raspberries
  • 2 tbsp icing sugar
Instructions
  1. Melt the butter and chocolate together in a large pan over a gentle heat.

  2. Stir in the sugar, then beat in the eggs and vanilla extract.

  3. Sift in the dry ingredients, then stir in the yoghurt.

  4. 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.

White Chocolate Raspberry Cream
  1. Meanwhile, heat the cream to boiling point and pour over the chocolate. Stir until smooth then leave to cool.

  2. Blend the raspberries with the icing sugar then sieve to remove the seeds.

  3. Whisk the cream until stiff, then fold in half of the raspberry puree. Spoon this over the cupcakes, then drizzle with the remaining puree.

Recipe Notes

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.

Nutrition Facts
Raspberry & White Chocolate Cupcakes
Amount Per Serving
Calories 236 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9.7g 49%
Cholesterol 68mg 23%
Sodium 136mg 6%
Potassium 113mg 3%
Total Carbohydrates 19.7g 7%
Dietary Fiber 2.3g 9%
Sugars 8g
Protein 4g 8%
Calcium 4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

29 Comments

  1. Kath

    22nd September 2010 at 8:51 am

    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.

    Reply
  2. celia

    22nd September 2010 at 9:03 am

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

    Reply
  3. Рафаэлла

    22nd September 2010 at 9:16 am

    They look so delicious! And a very beautiful pink!

    Reply
  4. Gill the Painter

    22nd September 2010 at 9:51 am

    Don’t they look as pretty as a picture!

    Reply
  5. Suelle

    22nd September 2010 at 10:43 am

    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).

    Reply
  6. Choclette

    22nd September 2010 at 10:58 am

    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.

    Reply
  7. MaryMoh

    22nd September 2010 at 6:11 pm

    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! 😀

    Reply
  8. Nithu

    22nd September 2010 at 10:14 pm

    CUp cakes looks so lovely and yummy.

    Reply
  9. The KitchenMaid

    22nd September 2010 at 10:19 pm

    Well gaudy! Love that Barbie pink and the secret raspberry centres, yum!

    Reply
  10. Sushma Mallya

    23rd September 2010 at 2:26 am

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

    Reply
  11. Dr Sameena Prathap

    23rd September 2010 at 4:35 am

    Hi,Looks so yummy…love it…

    Reply
  12. Lucie

    23rd September 2010 at 8:53 am

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

    Reply
  13. Priscilla

    23rd September 2010 at 3:29 pm

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

    Hae a great day!
    Priscilla

    Reply
  14. cityhippyfarmgirl

    23rd September 2010 at 9:08 pm

    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.

    Reply
  15. Sophie

    23rd September 2010 at 9:12 pm

    Hello my friend!

    These stunning pink topped cupcakes look just about perfect!

    Reply
  16. Rico

    23rd September 2010 at 10:46 pm

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

    Reply
  17. Liz

    24th September 2010 at 11:04 am

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

    Reply
  18. Nicisme

    24th September 2010 at 3:04 pm

    Lovely, great colour and looks good inside too!

    Reply
  19. Chele

    25th September 2010 at 10:49 am

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

    Reply
  20. Ananda Rajashekar

    25th September 2010 at 3:17 pm

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

    Reply
  21. Choclette

    25th September 2010 at 7:45 pm

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

    Reply
  22. GreedyRosie

    25th September 2010 at 8:57 pm

    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.

    Reply
  23. Choclette

    26th September 2010 at 7:57 am

    Rosie – I was trying hard not to think along those lines.

    Reply
  24. freerangegirl

    26th September 2010 at 7:18 pm

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

    Reply
  25. The Caked Crusader

    27th September 2010 at 7:47 am

    So pretty – I love the pink icing topped with a raspberry

    Reply
  26. Choclette

    27th September 2010 at 6:21 pm

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

    Thanks CC

    Reply
  27. tracy

    9th February 2013 at 6:59 pm

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

    Reply
    • Choclette

      9th February 2013 at 8:30 pm

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

      Reply
  28. Maya Russell

    23rd July 2013 at 6:34 am

    Delightfully pink. I love raspberries too.

    Reply

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