Hi Tas, yes you can freeze them for up to 3 months. Recipe was really easy to follow and they were super fun to make. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? Let the chocolate cool to room temperature. Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. Hi Natalie, firstly I'm so pleased you thought they were delicious, and I love that you used cream cheese frosting - such a yummy combination! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. I made them for a birthday but dont want to give them away! You will not be charged anything extra for this. Cool in the cases on a wire rack. You can also get in touch with me on my Twitter, Instagram or Facebook. This can take a lot of beating so don't give up if it doesn't seem to come together - it will. Set aside. And I encourage you to do the same! Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Add in the eggs, one at a time, beating well after each addition. Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. Hi Sally! Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . You cant use stork, or a spread, or a substitute for buttercream. They taste beautiful though so thank you x, Hi Sam, there are a few reasons this can happen. Thanks ps love all your bakes. Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. Published 13 February 23, New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney . Thanks so much!! I made these as mini-cupcakes yesterday and took them to a champage tasting last night. Preheat the oven to 180C, 350F, Gas 4. No idea what went wrong lol. Thanks! Frosting can be made 1 day in advance, covered, and stored in the refrigerator until ready to use. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. X, Hi Jane, OAKBERRY Aa Bowls uma rede de fast-food Food saudvel presente em mais de 11 pases e com mais de 300 unidades. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Heres how it works. Please see my disclosure for more details!*. It's both fresh and sweet and brings a great color contrast! Made them for my moms birthday. Visit our corporate site. I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. The mixture is then whipped into a stiff meringue. Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. Or could there be any other reason why this happened? 1. Find my other Cupcake & ChocolateRecipes on myRecipes Page! Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). How about spreading this Nutella frostingon our homemade brownies? . The good thing is, that there is usually an easy fix for all of the issues! $4.31+ Signature Hot Chocolate. Buttercream was exactno waste. I would start with 1 1/2 tsp. Did i add more liquid, or did I overmix? i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? When you touch the sides of the bowl they shouldn't feel warm. Same oven temp. What a fantastic versatile recipe. 50g (2oz) dried cranberries. This helps to stop them from sinking in the batter. Can I melt the chocolate chips Instead and put in the sponge? Hi Jane, I made these today and my chocolate chips sank to the bottom. They went down really well at home so I will definitely be making them again! Thank you! Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? They were a huge hit! Save my name, email, and website in this browser for the next time I comment. Top with the remaining cupcake batter. * Cup sizes given are US size which is smaller than metric. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. I followed your tips to stop the raspberries and chocolate chips sinking. Portion the batter evenly among the muffin cups, filling about 2/3 full. Thanks for the recipe! Will it still look pretty? will remind you of an indulgent raspberry truffle. I can only get large eggs in supermarket at the mo! X, Hi, Hi Jane Can I also ask, did you use self raising flour or plain/all purpose flour? By Jessica Dady Preheat the oven to 350 degrees F (175 degrees C). but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. My cups were about half full it sounds like you had a lot more mixture? Hey Madison! Step 1 - Preheat the oven to 350F/ 175C and place a rack in the center of the oven. You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Enjoy! I originally planned to make just one batch for school but I ended up making another one cause my me and my family managed to polish off an entire tray! With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! If ok pls can I have the recipe.Thanks. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Hey can you use frozen raspberries? In a medium bowl, whisk together flour, baking powder, and salt. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Top with crushed freeze-dried raspberries for decoration. With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. 5. Chocolate Cupcake. Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. Thanks. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Eb x. Continue this, alternating between milk and flour until it's all combined. Thanks x. In the bowl of a stand mixer, add egg whites and granulated sugar. Made these yesterday and I love a recipe that does exactly what it says on the tin. x. I used my FAVOURITE 2D closed star piping tip, I had to use my favourite freeze dried raspberries on the top, this beautiful piping tip for these cupcakes, I recommend these freeze dried raspberries. The sharpness of the raspberries goes so well with the white chocolate.. Thanks! Then they're topped with the remaining batter. Hi Sally! Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? You can find me on: Hi Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. Simply follow my recipe for Strawberry Frosting and use raspberries instead. They got rave reviews !!! x. Hi Jane, I absolutely loved this recipe! Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? I have not tested oil in these they may make the white chocolate and raspberry sink! A match made in heaven. Step 7 - Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. If so they can go on straight from freezer or do they need to soften up? You may also like to add tsp Xanthan Gum for better texture. Hi Jane, love you recipes! mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! Beat in the vanilla. Thankyou xx, Hello, great recipe! Any ideas what happened? (Mini ones take about 12 minutes to bake!). These cupcakes look absolutely perfect, and I love how you styled them! The frosting is a perfect balance, not too sweet. They look lovely! Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. As always, I used a standard sort of cupcake recipe because why mess with something right?! Do you know why this must be? Thank you x. The best way to eat it is fresh . Looking forward to your book (Ive already preordered :)). Welcome to The Baking Explorer! Home; Discover Bread; Japanese Cuisine; Healthy; Vegan Guide; Apps Id appreciate your advice. x, Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great. 2022. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Step 4 - While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. when i squeezed the cake they were very soft any ideas what i might have done wrong. . Preheat the oven to 180C, 350F, Gas 4. Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. Raspberry Filled Vanilla. not bad, just needs a little extra water for the cocoa to be a smooth paste. Scoop of the mixture into the 12 paper cases. Instagram Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Welcome to my Kitchen! Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Hey! Is it possible to make the frosting with fresh raspberries? Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! If I only wanted to make half the cupcakes can I just half all ingredient ? Could I use freeze dried rasperrys in the mix instead of fresh? Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. x. Hi Jane! Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. They literally didnt last 5 minutes in the cake box lol. What oven temp and cooking time do you recommend to make these mini? Sift the flour and baking powder in a separate bowl. Hi Jen, these would be delicious filled with chocolate ganache! X. I just kept beating the grainy mixture until it came nice and fluffy again. (Or your scoop is bigger! From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Definitely dont look like the picture lol. Went down really well so fresh & gorgeous. If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. Once baked, let the cupcakes cool down completely to room temperature on a wire rack. They did taste nice though lol. I've also mixed white chocolate into the buttercream so it's extra luxurious! You could, or slightly less the baking time may also be slightly less as pistachios are drying compared to raspberries! I really wanted them to have lots of raspberry yummyness! 50g (2oz) caster sugar, plus extra to finish. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? Grease 24 muffin cups or line with paper liners. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Im only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. Ah, I just made these and they over rose and turned into a massive mess. You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. What do you think about filling the cupcakes with chocolate ganache? Will now be my go to recipe. I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. Key Lime. Children will love to decorate with chocolate strands and chocolate decorations. Is there a technique to making the buttercream softer rather than stiff like icing? We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. Was thinking of pairing this with your chocolate zucchini cake! Mary Berry's white chocolate and raspberry chesecake Preparation time 30 minutes plus chilling time Serves 6-8 Ingredients For the cheesecake base 150g (5oz) digestive biscuits 60g (21/2oz) butter, plus extra for greasing 1 tbsp demerara sugar For the cheesecake topping 200g (7oz) white chocolate 1 x 250g tub of full-fat mascarpone cheese #3 Berry Cobbler | Waffle Taco. The full printable recipe is below, but lets walk through it quickly so you understand each step before we get started. I hope that helps! Is it because a feature of cupcakes is they dont have to rise much? These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! I used a standard size ice cream scoop and some cups and only just scraped enough for 9. I am definitely not a baker. Add in the egg; beat until combined. 2. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. If you only have a gluten free plain flour blend, you will need to add baking powder. But any ideas as to why this happened please? Set aside for 510 minutes, until cool but still liquid. *I earn a small amount of money if you buy the products after clicking on the links. The combination of oil, brown sugar, and buttermilk makes these the moistest chocolate cupcakes weve ever made. Love all things chocolate? 4. Why do you recommend to not use freeze-dried raspberries? I made these yesterday and they were delicious! Hope this helps! Ive never had a problem before and used all the ingredients as you suggested. Preheat the oven to 350F (177C). Blitz until runny, then pour through a sieve into a bowl to remove the seeds. - Also, I just have to thank you for supplying the world (and me!) For my birthday xx, Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok? And I encourage you to do the same! Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Sift together the flour, baking powder, and salt into a bowl. I use either Scharffen Berger, Trader Joes, or Hersheys. This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. These went down an absolute treat . I would say maybe 1/2tsp (or whatever you find best!) The raspberry flavors come out much more when you bite into a whole raspberry. To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? 05/07/2019 by thebakingexplorer 60 Comments. Pour dry mixture over wet ingredients. Hi Monique! Thank you for letting me use this. thank you. Add in of the milk. Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? I'm glad I'm not alone in this . Stir in the freeze-dried strawberries and melted chocolate. You can try different chips, or try coating in flour! Can you use frozen raspberries for decorating? Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! Try tossing them in flour and/or freezing them before! The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. Made these yesterday and I received so many positive comments from those who tried them. Billington's Unrefined Golden Caster Sugar. The Aa berry is a super nutritious and healthy berry that grows in Brazil 's rainforests. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. Add of the flour mixture to the egg mixture and stir it through. Add in your white chocolate and raspberries and fold through! Thanks Eb! Dont stop stirring or some egg whites may overcook on the edges of the bowl. Yours look smooth when baked mine not so much? Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. Thank you! Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. Hi,can i uae a white chocollate glaze as a topping? In your strawberry buttercream, you use freeze-dried strawberries. I'd recommend doing it in sandwich tins rather than a deep tin. Spoon half of the white chocolate mixture over the base. 8. I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! By registering to HELLO! Thanks! Your email address will not be published. Why would freeze-dried raspberries not work? 2. Me too, I was just coming on to say this. This batter is very easy to prepare. I made your cupcakes and they were a hit at my office! You will also need to decorate the cupcakes with dairy free white chocolate. Stir in the dry pudding mix into the cake batter. Don't overbeat the mixture. Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. GoodTo is part of Future plc, an international media group and leading digital publisher. Anyway back to the cupcakes. Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. Line a 12-hole muffin tin with paper cases. Gradually add the icing sugar and mix until a smooth consistency. Twitter Toffeed raspberry and white chocolate cupcakes. They over rose and then looked kind of splashed though tasted good. Well, what I could scrape off the tin lol. Frost your cake with remaining frosting and decorate as desired. How about spreading this, ? Set aside to cool and harden. Preheat the oven to 350F/ 175C and place a rack in the center of the oven. 3-ounce box instant white chocolate pudding mix**. Or next time, you could try adding less raspberries. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. The amount of people who have asked for this recipe! I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Thankyou! Would these cupcakes freeze well and if so how long would they last in the freezer? YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. Thank you for the lovely recipe! Also, I noticed there were some small sink holes on the top of the cupcake but it looked like thats where the raspberrys were so not sure if it was something to do with them. 2011-2023 Sally's Baking Addiction, All Rights Do not use my images without prior permission. Gracias. I used fresh raspberries and folded them in carefully at the end, it worked great. Pre-heat oven to 350F. However, whenever I add the chocolate to my butter cream it goes very grainy and the buttercream is hard to pipe and doesnt stick to the cupcakes very well. Enjoy! Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Yes! To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. Place 4-5 raspberries onto each cupcake and gently press them in a little. Are these ok to freeze please as theyve got fresh raspberries in them worried they may go watery? Hiya! 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Don't overbeat the mixture. I wasnt sure how it would turn out but the frosting is such a pretty pink and is sooooo delicious. Frost cooled cupcakes however youd like. My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Do you have any eggless cake recipes? For gluten free you can replace the self raising flour with a gluten free self raising flour blend. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar. Remove the sides and base and sit on a plate. They were a big hit. You also want the buttercream to be silky and smooth first, so little mixing is required! Sometimes that can happen for some people it can depend on cupcake cases, or ovens etc! Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Beat the butter and sugar until light and creamy. Hi Sally , My son is my biggest critic and he says these are the best! In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. If you wish to change your mind and would like to stop receiving communications from hellomagazine.com, you can revoke your consent by clicking on "unsubscribe" in the footer of the newsletter. 3 medium eggs 150 g self raising flour 150 g white chocolate chips 150 g raspberries White Chocolate Buttercream 125 g unsalted butter (room temp) 250 g icing sugar 150 g white chocolate (melted) Decoration White chocolate sprinkles Freeze dried raspberries Raspberries Grams - Ounces Instructions 225g baking spread, from the fridge 225g caster sugar 275g self-raising flour 1 level tsp baking powder 4 large eggs 4 tbsp milk 1 tsp vanilla extract x 7g tub freeze-dried strawberries 100g white chocolate, melted, For the topping: 100g butter, softened 175g icing sugar, sifted 2 tbsp milk tsp vanilla extract x 7g tub freeze-dried strawberries. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Thank you Jane! X, Could I replace raspberries with pistachios? Set aside. x. I always read your blog and recipes, but I cant make many of them as I have to accommodate egg allergies. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter. Hi Jane, I have been collecting your recipes to try for a while now and finally got a chance to yesterday for a charity bake you really are the queen of moist cakes!!! Hiya! Hi Kristine! By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan.

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