Recipe for Raspberry and White Chocolate Cupcakes with a raspberry buttercream frosting
75g (2.5 oz) white chocolate
150g (2/3 cup) caster sugar
1tsp vanilla essence
1 tsp baking soda
188g (1.5 cups) self-raising flour
160ml (2/3 cup) of water
24 fresh raspberries
For the frosting:
100g (about 4/5 of a stick) butter
156g (1.25 cups) icing sugar
3-4 Tbsp pureed fresh raspberries
12 fesh raspberries to decorate
Pre-heat the oven to 180C
Melt the butter in a double boiler (or in a pyrex bowl over a pot of boiling water on the stove). When half melted, add the white chocolate and stir until both chocolate and butter are melted. Check for lumps and remove from the heat.
Add the sugar, then the eggs and vanilla essence – mix well. Sift in the baking soda (to prevent lumps), then add the flour and beat until mixture is smooth. Stir in the water, a little at a time, mixing well between additions until all water has been absorbed into the batter – it will be quite runny.
Line a 12-cup muffin tin with paper muffin cups. Pour about 2 Tablespoons of batter into each cup. Place 2 fresh raspberries into each cup, then divide the rest of the batter equally among the cups. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Cool completely on a wire rack before frosting the cupcakes.
For the frosting, gently heat about 15 fresh raspberries with 2 Tpsb water in a small saucepan on the stove, until the raspberries are soft enough to mash with a fork. Allow to cool completely.
Cream the butter, then add the icing sugar and cream together. Add the pureed raspberries 1 Tbsp at a time until the right consistency is achieved. Use a piping bag or a palette knife to ice the cakes and top each with a fresh raspberry.
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