Raspberry and white chocolate cupcakes

Raspberry and white chocolate cupcakes

Based on 7 ratings
bakingstories

bakingstories

Community member

"I like to decorate according to the season. I use fresh raspberries in the summer or sprinkle little hearts over my cupcakes for Valentine’s Day."

Difficulty

Easy 👌

Preparation

25 min

Baking

25 min

Resting

30 min

Ingredients

2Servings
20⅞ g
raspberries (fresh or frozen)
16⅔ g
white chocolate
50 g
flour
tsp
baking powder
23⅓ g
sugar
package
vanilla sugar
8⅓ g
butter (melted)
33⅓ ml
milk
egg
41⅔ g
buttercream
MetricImperial

Utensils

bowl, large bowl, rubber spatula, hand mixer with whisk, cutting board, knife, muffin tin, muffin liners, pipping bag

How-To Videos

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Homemade cultured butter

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Swiss buttercream

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How to test a cake for doneness

Nutrition per serving

Cal351
Fat16 g
Protein5 g
Carb47 g
  • Step 1/3

    Mix flour, baking powder, sugar and vanilla sugar in a large bowl. In another bowl, whisk the egg with the milk and cooled melted butter. Gradually pour the milk mixture into the bowl of dry ingredients and stir just until the ingredients have combined. Chop the white chocolate and add it to the mixture together with raspberries.
    • 50 g flour
    • tsp baking powder
    • 23⅓ g sugar
    • package vanilla sugar
    • 8⅓ g butter
    • 33⅓ ml milk
    • egg
    • 16⅔ g white chocolate
    • 20⅞ g raspberries
    • bowl
    • large bowl
    • rubber spatula
    • hand mixer with whisk
    • cutting board
    • knife

    Mix flour, baking powder, sugar and vanilla sugar in a large bowl. In another bowl, whisk the egg with the milk and cooled melted butter. Gradually pour the milk mixture into the bowl of dry ingredients and stir just until the ingredients have combined. Chop the white chocolate and add it to the mixture together with raspberries.

  • Step 2/3

    Line a muffin tin with 12 muffin liners. Pour the mixture evenly into the molds. Transfer to the oven and bake at 180-200°C/350-390°F for approx. 25 min, or until done.
    • muffin tin
    • muffin liners

    Line a muffin tin with 12 muffin liners. Pour the mixture evenly into the molds. Transfer to the oven and bake at 180-200°C/350-390°F for approx. 25 min, or until done.

  • Step 3/3

    Remove the muffins from the oven and set aside to cool for approx. 30 min. Using a piping bake, pipe the buttercream on top of the cupcakes and sprinkle them with the topping of your choice – fresh raspberries are a good pick. Enjoy!
    • 41⅔ g buttercream
    • pipping bag

    Remove the muffins from the oven and set aside to cool for approx. 30 min. Using a piping bake, pipe the buttercream on top of the cupcakes and sprinkle them with the topping of your choice – fresh raspberries are a good pick. Enjoy!

  • Enjoy your meal!

    Raspberry and white chocolate cupcakes

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