Thursday, 19 May 2011

White Chocolate and Raspberry Cupcakes

One of the great things about adding fruit to your cupcakes is you can trick yourself into thinking that they must be one of your five a day. Not to mention that the tart taste of the raspberries goes perfectly with the sweetness of the chocolate.


115g self-raising flour, sifted
115g caster sugar
115g soft unsalted butter
2 eggs
1 tbsp of milk
1 tsp of vanilla essence
1/2 tsp of bicarbonate of soda
200g mascarpone
75g white chocolate
1 punnet of fresh raspberries
1 tbsp of icing sugar

Preheat the oven to 190/gas mark 5

Let's Get Making:

1. Beat the sugar and the butter until light and fluffy.
2. Add the vanilla essence and one tbsp of the flour (this stops the mix splitting), then add the eggs one at a time, beating after each one, followed by the milk.
3. Mix the bicarbonate of sad in with the remaining flour, then gradually add the four to the cake mix.
4. Pick twelve of the prettiest raspberries from the punnet and put to one side. Lightly crush those that remain and carefully add to the mix.
5. You are now ready to fill your cupcake cases, only two third full, mind.
6. Place in the oven and cook for 15-20 minutes, until lightly brown.

Whilst the cakes are cooking, melt 75g of white chocolate. Wait until it is lukewarm and then beat with 200g of mascarpone until it is smooth and glossy. Top each cake with a teaspoon of the mascarpone mix, and put a raspberry on top. Dust each cake with a little bit of icing sugar and finally, enjoy!

1 comment:

  1. Am growing raspberries, want to make this, but...
    What is a "punnet" of raspberries? I wonder.