The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. What is your opinon? Beat all of that with an electric mixer for 2 minutes. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Any ideas what happened? Whisk the. Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. Preheat the oven to 180C, 350F, Gas 4. Yes definitely!! You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. Set aside to cool for 5 minutes. Add the cooled white chocolate and mix on low until incorporated. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Hey! whoa! RELATED:Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes, Win 10,000 to kickstart your fashion career, Wedding lists 2023: what every couple will be wishing for, 6 of our favourite bags from the luxe new accessories label to know. Why do you recommend to not use freeze-dried raspberries? Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. I used fresh raspberrys and coated them in flour. When you purchase through links on our site, we may earn an affiliate commission. I usually say one batch of cupcakes does one layer of an 8! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Dropped them at her door due to the quarantine life we live at the moment she rang me before I got home to say how amazing they are! You also want the buttercream to be silky and smooth first, so little mixing is required! Raspberry Filled Vanilla. Our easy butterfly buns recipe is perfect for kids. they almost smelled like corn bread when they were done, not sure what i did wrong? I made these as mini-cupcakes yesterday and took them to a champage tasting last night. Thanks. 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. You are the one and only blog that I trust completely and you have never steered me wrong. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. Yes! Welcome to The Baking Explorer! I've also mixed white chocolate into the buttercream so it's extra luxurious! The cupcakes look beautiful! While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Stir in vanilla. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? I hope that helps! Line a 12-cup muffin pan with cupcake liners. Beat after each addition until everything is well incorporated. Balance the bowl over this simmering water bath. Fresh raspberries in these cupcakes worked perfectly and I'm such a big fan of this recipe! The mixture is then whipped into a stiff meringue. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined . Yes that could be the chips you could try freezing the chocolate chips for at least an hour so they basically bake for less time! Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. 50g (2oz) white chocolate chips. X, Hi Jane, Step 6 - Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. Add in the egg; beat until combined. Haha yes it can be so annoying when this happens, I use tate and lyle which doesnt do this!xx. This recipe can be frozen without the raspberry decoration. The raspberries are added after most of the batter is in the cupcake liners. Step 6 - Scoop of the mixture into the 12 paper cases. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. But instead of the lemon buttercream I want to add white chocolate buttercream. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Your instructions and pictures are perfect so easy to follow and the cakes turned out exactly as you have picturedThank you so much!!!! I haven't had raspberry with white chocolate, but I can't wait to try it out. 7. Sift together the flour, baking powder, and salt into a bowl. Im going to give these a try in the next few days. Can I please ask what is the top to stop the raspberries and chocolate chips from sinking? Hope this helps! Please see my disclosure for more details!*. Hi Jane, By the way, this recipe transfers beautifully into cake pans to make a. Preheat your oven and line your muffin pan. I would try adding one teaspoon of each! Hi Jane For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! All images & content are copyright protected. To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. $5.99+ Cooked cherries & blueberries topped with our vanilla, house made whip. Hey there Sally! Have fun! I absolutely love white chocolate and raspberry! See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. Honestly I cant cope! Grease 24 muffin cups or line with paper liners. *This post may contain affiliate links. That sounds like the cups are bigger for sure, theres definitely no way this only makes 9 if they are the same size as mine! The frosting is a perfect balance, not too sweet. Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. A great dessert for sharing with loved ones Scratching your head about what to write in a Valentine's Day card? I baked these cupcakes for my dads birthday. *I earn a small amount of money if you buy the products after clicking on the links. Thank you! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. 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 . Pour dry mixture over wet ingredients. Hope this helps! Cuntame si disfrutas esta receta! Next, lots of room temperature butter is whisked into the meringue, a little at a time, until the mixture comes together into a cloud of delicious frosting. Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. Can I ask you what brand of natural and dutched process cocoa you use? this was absolutely delicious and it was such a simple recipe, really recommend. Thanks so much!! Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Aww wow thank you for such lovely feedback! Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! They went down really well at home so I will definitely be making them again! Yes absolutely, use 15 20g! Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. You can try different chips, or try coating in flour! Line a muffin pan with cupcake liners. Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Hiya as mentioned on the post it can but my layer cake version is in my ebook! Ah, I just made these and they over rose and turned into a massive mess. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Leftover cupcakes can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 4 days. Oh you must try it, it's such a yummy combination! Enjoy! Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Hi, I would recommend adding one and a half teaspoons of baking powder. Hi Jane, this is a weird question but if I were to make the cupcakes into a 3 layer cake, would everything be 400g for the sponges including the raspberries and white chocolate? You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. Next, mix in self raising flour. The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. 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. Frost your cake with remaining frosting and decorate as desired. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. They're topped with a silky smooth white chocolate Swiss meringue buttercream. Use your favorite raspberry preserves to add delicious fruity flavor we use and recommend Bonne Maman brand. Thanks for the recipe! Visit our corporate site. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. Anyway back to the cupcakes. Preheat the oven to 350F (177C). I have never done this. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. Do you mean the tops of the muffins were chunky? I'm right there with you - my husband loves white chocolate, but I find it generally a bit too sweet, so I like it combined with something tart. Yours look smooth when baked mine not so much? thank you. Add of the flour mixture to the egg mixture and stir it through. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! 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! I get it, you all love the combination of white chocolate and raspberries as much as I do but wow! I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. This recipe can be made up to 2 days ahead. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. In a large bowl, beat the butter for a few mins until creamy. While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. Janes Patisserie. These cupcakes look and sound amazing. This ensures the raspberries keep their shape and don't bleed into the batter. Made these yesterday and I love a recipe that does exactly what it says on the tin. Add the egg whites and beat until blended, scraping down . Hi Jane! Made these yesterday they tasted fab but the buttercream was a little thick? Looking forward to your book (Ive already preordered :)). Dont stop stirring or some egg whites may overcook on the edges of the bowl. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. 50g (2oz) caster sugar, plus extra to finish. Special Instructions. 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! Gradually add the icing sugar and mix until a smooth consistency. Great chocolate flavour. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! I simply used asmall frosting knifeto frost the cupcakes. These are simply delicious. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. I followed and measured all ingredients as stated in recipe. I would say maybe 1/2tsp (or whatever you find best!) It doesnt have to look pretty because youll top the cupcakes with frosting. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. How much mixture would you recommend putting in each cupcake case? The base for these cupcakes is a moist and fluffy cake. x. Hi Jane! The bunco ladies are going to swoon tonight! Thank you for the recipe. Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. Or in that case is it better to keep them in the refrigerator? Thank you for linking to #CookBlogShare. Fold in raspberries and chips. 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. Add the eggs, one at a time, beating well after each addition. If you used all purpose it could be that too much baking powder was added, although that tends to create a bitter taste rather than floury. chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . 5. In your strawberry buttercream, you use freeze-dried strawberries. Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? So thank you for your amazing recipes, always can rely on your website to deliver just what Im after for different occasions. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. Will the baked sponges be ok to be frozen if I make them ahead? Everything you see is vegetarian, and there are vegan options too! Future Publishing Limited Quay House, The Ambury, Hi Sally, I love raspberries and will definitely be trying this recipe! Add in of the milk. It's both fresh and sweet and brings a great color contrast! Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. Top with crushed freeze-dried raspberries for decoration. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. If you did I would recommend serving the cupcake soon after. If so they can go on straight from freezer or do they need to soften up? Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. Step 5 - 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. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. How could I use the recipe to create an 8inch cake? 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. Allow to cool completely before frosting. Thank you for bringing your delicious cupcakes to the party this week! 50g (2oz) dried cranberries. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Semolina gives . Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Melt the butter in a small saucepan over a low heat. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream. I hope that helps and you enjoy the cupcakes . Hi Jus, I've not tried it myself, but I don't see why not! Hope this helps! Preheat oven to 350F. Portion the batter evenly among the muffin cups, filling about 2/3 full. Give our chocolate brownies a go next. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. Toss the white chocolate chips in a small bowl with about tablespoon of flour to lightly coat them. For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! White chocolate and raspberry are a great combination, (it's also used in these raspberry white chocolate cookies!). Taken from her best-selling cookbookFast Cakes: Easy Cakes in Minutes, the former Great British Bake Off presenter has shared hermouthwatering recipe for awhite chocolate and raspberry traybake that is perfect for treating the whole family with. Hi,can i uae a white chocollate glaze as a topping? Leave to cool on a wire rack. As they start to defrost they will release moisture and juice. 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. Thankyou! Have you ever substituted oil in your cup cake recipes. Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Hi Sally! Thanks for spotting that Sarah - I've updated the recipe now. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. How much frosting does the recipe make? If you only have a gluten free plain flour blend, you will need to add baking powder. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! Thank you, Hiya! You cant use stork, or a spread, or a substitute for buttercream. Here she shares one of her favourite recipes, When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes. Check out my Raspberry & White Chocolate Cake recipe for details. 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! Hola, te recomiendo agregar una cucharadita y media de polvo de hornear. YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. Can I also ask, did you use self raising flour or plain/all purpose flour? Thank you XX, Thank you so much for such lovely feedback Rebecca!! I was wondering if the raspberry frosting is thick enough to pipe a rose on the top (sort of like your two toned rose cupcakes but only one color)? Hey! The frosting was a little to sweet for my taste even with the salt but the cake recipe was amazing and I would totally make them again and recommend this recipe to anyone wanting something sweet and delicious! Chocolate Cupcakes with Raspberry Frosting. Thanks Eb! I love all the recipes Ive used from your site! The raspberry flavors come out much more when you bite into a whole raspberry. Thank you! This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. I hope you love this recipe as always! Continue this, alternating between milk and flour until it's all combined. By Emily Stedman It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Hope this helps! I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes.is there anything I can do to avoid/Im doing wrong? Hi Beatriz, the frosted cupcakes will be okay at room temperature for a day, but after that it is best to store them in the refrigerator. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Hi Jane Bath x, Best cupcakes anyone Ive given them to have had in a long time. Thats exactly what I do I just split it evenly using a 5cm scoop! It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! The buttercream can be frozen in a sealed tub. Combine and add buttermilk as directed below. Hi Jen, these would be delicious filled with chocolate ganache! Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. Log in. I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. What oven temp and cooking time do you recommend to make these mini? If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. These cupcakes will last in an airtight container for 3 days at room temperature! This batter is very easy to prepare. Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Set aside for 510 minutes, until cool but still liquid. But a little pricey. This recipe is an example of howoften I mix and match recipes to create new ones. Line amuffin tin with paper cases. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? The good thing is, that there is usually an easy fix for all of the issues! Fill the cupcake cases 2/3 of the way up and bake in the preheated oven for about 20 mins. As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! Im wanting to use this recipe for a cake rather than cupcakes but not for a week or so. If you want to make mini ones with the leftover mix (As this mix often makes more than 12 cupcakes) they take 10-12 minutes to bake. Your email address will not be published. Well, what I could scrape off the tin lol. If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh. Would these cupcakes freeze well and if so how long would they last in the freezer? I used a Wilton 2D piping nozzle for these cupcakes. I just completed this frosting recipe to pair with my favorite chocolate cupcake recipe which is very similar to yours above. Let the chocolate cool to room temperature. 2011-2023 Sally's Baking Addiction, All Rights Please let me know if you enjoy this recipe! Don't overbeat the mixture. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Keep beating it until it no longer looks greasy. 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. Next, mix in self raising flour. I suggest this way instead or you can use freeze-dried raspberries like I use freeze-dried strawberries in this strawberry frosting. Hi Sally , Heres how it works. This post may contain affiliate links. Hiya! Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. x. I made these yesterday and they were delicious! Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down . You will not be charged anything extra for this. Hi Fresh rapsberries do need to be kept in the fridge, so if you want to store the cupcakes I would advise adding the fresh raspberries right before serving. Thanks! Love all things chocolate? Are they the mini or the regular cups? 3. It has an exceptional taste that is described as a mix of chocolate and wild berries. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Once baked, let the cupcakes cool down completely to room temperature on a wire rack. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Just look at how beautiful it is!! Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. If you want to make this recipe into a layer cake, youll have to work it out yourself! Hi Kristine! Set these dry ingredients aside. By registering to HELLO! Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Thanks. Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. Really like the fresh raspberries in the cupcake mix. Continue this, alternating between milk and flour until it's all combined. Pre-heat oven to 350F. Add the eggs and vanilla extract and mix for 2 minutes. 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 In another bowl, mix coffee, vinegar, vanilla and oil. I filled the cupcakes with chocolate whipped cream first. Thats the raspberry. Could I just add freeze dried raspberries to the batter rather than fresh? I'm glad you enjoyed the taste of the cupcakes , Thanks so much Kat thats really helpful x. Is it just because they are so light & fluffy? Thanks! Step 3 - Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. I am just OBSESSED with the swirl it creates! The festival is set to take place from 17 February to 25 February 2023 in the Marvelous City of Rio de Janeiro. Spoon in the raspberry filling and top the cupcake with the piece you cut out. 1985 Birthplace of Coffeehouse Mysteries. when i squeezed the cake they were very soft any ideas what i might have done wrong. Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! For best results, use an electric mixer. I do think different brands give different results. Experience the Magic! Your email address will not be published. To make the sponge, mix together the butter or baking spread and caster sugar. Hi Kat It turned out beautifully and I added a simple icing sugar drizzle after it cooled. x. Read More, Raspberry & White Chocolate Millionaire's Shortbread, Raspberry & White Chocolate Cheesecake (No Bake), Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream, Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases, To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth, Add the eggs and vanilla extract and whisk well, Then whisk in the self raising flour gently, Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips, Divide the mixture between the 12 cupcake cases, Bake them for 25 minutes or until they are golden brown and a skewer. Happy Valentines Day . So for this recipe you'd need to add 1 + teaspoons baking powder. I couldnt find anything that sounded appealing so I thought Id give this a go as a cake with apples instead of cupcakes. #3 Berry Cobbler | Waffle Taco. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. - Also, I just have to thank you for supplying the world (and me!) Hey can you use frozen raspberries? Hiya, there is a recipe for this in my book! As always, I used a standard sort of cupcake recipe because why mess with something right?! And I encourage you to do the same! 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. Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!). You will need -. Line a second pan with 2 liners - this recipe makes about 14 cupcakes.