My first blog post in nearly 2 months and it’s a food one, shock horror. I probably should have done a post prior to the explaining my absence, but that will come in due course I’m sure – long story short, I’M BACK.
Fun fact, I used to be a very keen baker, but ever since I started university, I’ve not had the time to cook anything apart from pasta for tea/dinner (thats another debate all together). However, as I’m back from uni for Easter break (potentially for good – I’m not sure) I thought I’d get myself back in the kitchen and baking, with some raspberry and white chocolate cupcakes. My favourite food combination ever, and technically you can eat as many as you want because they have fruit on…that’s how it works right?
For the cupcakes:
- 110g Unsalted Butter (room temperature)
- 175g Caster Sugar
- 125g Self Raising Flour
- 120g Plain Flour
- 2 Eggs (room temperature)
- 125ml Milk (room temperature)
- 1tbsp Vanilla Essence
- 3tbsp Raspberry Jam
For the topping:
- Vanilla Buttercream
- 150g White Chocolate
- Raspberry Jam
- Fresh Raspberries
- Start by pre-heating the oven to 160degrees and line a 12 hole cupcake tin with the prettiest cupcake cases you can find
- Begin by creaming together the butter and sugar in a bowl, this will probably take a few minutes – don’t stop until it looks light and fluffy
- Incorporate the eggs one by one, mixing well after each addition
- In a separate bowl mix together your plain and self raining flour, also add the vanilla essence to the milk. Then add 1/3 of the flours into the mix, along with 1/3 of the milk and vanilla mix. Repeat these steps, mixing after each addition making sure everything is fully mixed in. The more you mix the ingredients the fluffier the cupcakes will be as you are incorporating more air.
- The final step is to then add in the raspberry jam, stir it in so it creates a marble sort of affect. The idea is that it should run through the cake when cooked and if it works in your favour you should see this when they are cut into.
- Spoon into your cupcake cases and pop into the oven to cook for 25 minutes, I find that it my oven 25 minutes exactly works perfect for me, but it will be a bit of trial and error to see what works for you.
- Once cooked take out the oven and leave to completely cool. Once they have cooled, you then want to cut a small hole out of the middle, which you then want to spoon your raspberry jam into, careful not too overfill.
- For the white chocolate icing, start by melting the white chocolate in either the microwave or on the hob, I don’t trust myself to not burn it in the microwave, so I always opt for the hob. This then needs to be cooled completely before being stirred into the buttercream. If it’s stirred in while warm, chances are it’ll curdle.
- Pop your vanilla buttercream into a separate bowl then add in the white chocolate and stir well. Once all combined, spoon the icing mixture into a piping bag and pipe onto your cupcakes.
- Finally, I then decorated the top with just raspberries, but you can do whatever takes your fancy with decorating, I would have added white chocolate to the top as well, but I had ran out!
I’d like to point out my Dad said these were some of the best cupcakes he’s ever eaten, up there with Mums’ salted caramel cupcakes – and they’re supposedly legendary, so I think I did pretty good!
What’s your favourite cake combination?
It’s good to be back and look out for a little life update post in the near future, because I think thats in order!