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.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cupcakes, easy, raspberries, white chocolate
150ggolden caster sugar(I used vanilla sugar and omitted the extract)
2large eggs
1tspvanilla extract
80gwholemeal flour
80gplain flour (all purpose flour)
20gcoconut flour
1tspbaking powder
½tspbicarbonate of soda (baking soda)
70gGreek yoghurtmixed with 50ml water
24raspberries
White Chocolate Raspberry Cream
100mldouble cream (heavy cream)
25gwhite chocolatechopped
100graspberries
2tbspicing sugar
Instructions
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.
White Chocolate Raspberry Cream
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.
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.