Raspberries and chocolate make for a winning combination.
This white chocolate and raspberry cupcake recipe sees the classic mixture of white chocolate and raspberry, perfectly sharp and sweet.
Top tips for making this cupcake recipe
It uses vegetable oil, and half the sugar of a typical 'British' sponge bake. Which not only compliments the flavours more, as it's not too sweet, but the oil keeps them fresh and moist for longer.
These are good as they are, or topped with a sweet white chocolate and raspberry ganache. The only difference when baking is to fill each cupcake 2/3 full with batter for plain, or 1/2 full if topping with ganache to make sure they don't puff up over the case too much.
Tip: Make sure you use frozen raspberries as they are much easier to crush and don't stain the mixture so much. Also be sure to whisk the wet ingredients thoroughly first, as this helps for a better rise and lighter cupcake.
White Chocolate and Raspberry Cupcakes
Ingredients
- 125 ml Vegetable oil sunflower or rapeseed
- 225 Self raising flour
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons yoghurt
- 2 eggs
- 1 teaspoon vanilla essence
- 110 g golden caster sugar
- 80 g white chocolate
- 80 g crushed frozen raspberries
- For the Ganache
- 100 g white chocolate
- 1 tablespoon double cream
- 2 crushed frozen raspberries
Instructions
- Add the sugar, eggs, oil and vanilla essence to a large mixing bowl and whisk thoroughly until thick and pale.
- Add the flour, bicarb, and yoghurt . Fold in until fully combined.
- Chop the white chocolate into small chunks and add to the mixture along with the crushed frozen raspberries.
- Fill the cupcake cases between 1/2 and 2/3 full and bake in the oven on 175'C for 25 minutes.
- For the ganache, melt the chocolate slowly in a glass bowl over a simmering pan of water.
- Once melted add the cream and raspberries and mix well until thick and glossy.
- Tip the top of each cooked cupcake in, allow to set for 2 minutes and then dip once more.
Enjoy!
Love a good white choc n raspberry combo! These sound so good and the pics are great - I don't suppose you have any left?? xx
What perfect Valentine's Day cupcakes! I love raspberries and white chocolate so these sound amazing. Also great that you've used less sugar!
Such a delightful combination, they look very tempting.