White Chocolate and Raspberry Cupcakes

White chocolate and raspberry is a popular flavour combination and although I may not be the biggest fan of white chocolate, I loved this cupcake as the sweet raspberry balances out the flavour of the chocolate.

Raspberry Jam

You could choose to make your own raspberry jam however it is much easier just to use shop-bought.

Raspberries

To keep the raspberries from going mushy, I only added them before serving. I froze the raspberries beforehand to keep them as fresh as possible. When the frozen raspberries defrosted slightly, the raspberry juice trickled down the icing which made a pretty effect.

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White Chocolate and Raspberry Cupcakes

Ingredients

Cake Batter

· 250g Self-Raising Flour

· 250g Caster Sugar

· 250g Unsalted Butter (room temperature)

· 2 Tbsp Milk

· 3 Eggs

White Chocolate Icing

· 30ml Double Cream

· 175g Unsalted Butter (room temperature)

· 225g Icing Sugar

· 100g White Chocolate

· 50g Raspberry Jam

· 12 Frozen Raspberries (at least)

Instructions:

Cake Batter

1. Preheat the oven to 180 degrees C (350 degrees F). Fill a cupcake tray with 12 cupcake cases.

2. In a large bowl, cream together the butter and sugar.

3. Add in the eggs one at a time and mix between each addition.

4. Fold in the flour and add the milk.

5. Pour into the cases and bake for 18-20 minutes.

Icing and Assembly

1. In a glass jug, add in the cream and chocolate and heat in the microwave for thirty-sixty seconds until smooth. Leave to cool.

2. In a large bowl, cream together the butter and icing sugar.

3. Add in the cream and chocolate mixture and mix until smooth.

1. Using an apple corer or a knife, cut out the tops of the cake and fill with a teaspoon of raspberry jam.

2. Pipe on the icing onto the cupcakes.

3. Add a raspberry on top to serve and enjoy!