As far as I’m concerned, cupcakes will never go out of fashion. There is something glorious about peeling back the case and biting into some delicious sponge topped with brightly coloured buttercream.
We had two birthdays at work this week which meant I had a pretty good excuse to get some Sunday baking in! So I made these cute white chocolate & raspberry delights. It doesn’t take much more than a few simple tricks to make your cupcakes look the bees knees!
Makes approximately 16 cupcakes
175g butter (salted)
175g golden caster sugar
175g self-raising flour
3 large eggs
1.5 tsp baking powder
2 Tbsp milk
50g white chocolate (melted) plus 100g (chopped into small pieces)
200g butter (salted)
400g icing sugar plus 50-100g extra
100g white chocolate
Extra raspberries to decorate
1. Set your oven to 165 degrees / 155 fan.
2. Sift flour and baking powder together.
3. Cream sugar and butter with a handheld or stand mixer until they become light in colour.
4. Add your eggs one by one. If your batter starts to curdle you can add a tablespoon of flour mix in between in each egg.
5. Add the melted white chocolate first then the rest of the flour mixing only until everything if just incorporated.
6. Fold in the raspberries and white chocolate by hand along with the milk.
7. Divide into cupcake case and bake for 30 minutes.
8. Let the cupcakes cool completely on a wire rack before decorating.
To get a nice flat top is going to take a little bit of extra work on your part. You’ll need to use a nice sharp knife to level out the cupcakes to about 2-3mm below the top. Now we’re ready to make buttercream.
1. Melt the chocolate in a bowl over a pan of bowling water, then take off the heat and leave to one side to cool slightly.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly pour in your white chocolate continually mixing as you go. Your buttercream should be fairy loose at this point which will make it much easier to spread.
Dollop a large scoop of buttercream on to your levelled cupcakes, then use a palette knife to spread it working from the centre in an outward motion. If you do this swiftly the cupcake case egde should cleanly ‘cut’ the buttercream and you’ll come away with the excess on your knife. Covering all your cupcakes will use about 1/3 to 1/4 of your buttercream batch.
With the left overs, add any colouring you desire and enough extra icing sugar to bring it back to pipeable consistency. Pipe little swirls or roses on to your cupcakes and decorate with raspberries. Voila, you have pretty little cupcakes. The extra step of levelling makes them look that little bit more special and personally I’m a sucker for uniformity!