I’m back in the office a few days a week now and recently one of those days happened to coincide with my birthday. I thought it was only right to celebrate with cake, and cupcakes seemed the most appropriate option! These raspberry white chocolate cupcakes were simple, delicious and went down a treat!
Ingredients List
For the Raspberry White Chocolate Cupcakes
- 175g unsalted butter
- 175g light brown sugar
- 3 eggs
- 175g self raising flour
- 1tsp baking powder
- 2tsp vanilla extract
- 50ml milk
- 150g white chocolate chips
- 100g raspberries (fresh or frozen)
For the Icing
- 100g white chocolate (block or melts)
- 125g unsalted butter
- 300g icing sugar
- 1-2tbs milk
Steps
- Preheat the oven to 170C
- Beat together the butter and sugar until light and creamy, then add eggs one at a time, beating well between each addition
- Fold in half the flour and the baking powder, then add the vanilla and milk and the remaining flour. Fold until combined
- Add the choc-chips and raspberries and gently fold through
- Spoon into lined cupcake trays and bake for 20-22 minutes, until lightly golden
- Allow to cool for 5 minutes in the pan and then cool completely on a wire rack
- Meanwhile, melt the chocolate and set aside to cool
- Beat the butter until pale and soft then add the icing sugar and melted chocolate
- Beat on low, then increase the speed gradually and whip until a smooth, consistency, adding milk as required to reach your desired thickness
- Pipe or spread on the cooled cupcakes and top with fresh raspberries and more white chocolate
That’s all there is to these raspberry white chocolate cupcakes! They are very simple to make, but they sure are tasty! I particularly like that they aren’t too dense or rich – I don’t have a super sweet tooth so I often find cupcakes just a little too much for me. These ones though, right up my alley!
I love that you can use frozen raspberries in these cupcakes, it means they can be whipped up whenever the need arises! Sure, fresh raspberries are excellent for decoration, but inside the cupcakes you really won’t tell the difference. Either way they will be delicious, I promise!
Who wants to give these raspberry white chocolate cupcakes a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!