A refreshing chocolaty treat!


As the first May bank holiday has been and gone, and another one is fast approaching why not treat yourself with these decadent, but refreshing Raspberry and White Chocolate cupcakes, which you could say are kind of healthy......kind of. 
The combination of the creamy white chocolate bites, and the sharp bursts of raspberry are a match made in heaven, and make for a very indulgent but refreshing treat. 

Raspberry and White Chocolate cupcakes 

Prep time: 25 minutes 
Cooking time: 15-20 minutes 
Serves: 9 Cupcakes 

Ingredients: 

For the cupcakes: 

  • 150g softened butter 
  • 150g caster sugar
  • 3 free range eggs 
  • 150g self raising flour 
  • 75g white chocolate 
  • 75g raspberries 
For the buttercream: 
  • 75g softened butter 
  • 150g icing sugar 
  • 30g white chocolate (melted) 
  • red/pink food colouring
For the chocolate shards: 

  • 100g White chocolate 
  • 25g raspberry juice/ sauce 
  • dried goji berries to sprinkle on top

Method: 

Preheat the oven to 200 degrees Celsius, and line a cupcake tray with 9 cupcake cases. 

 Place the butter and sugar into a bowl and mix until of a creamy, fluffy consistency, and each ingredient is fully incorporated. 
One by one add each egg, mixing thoroughly between each addition to ensure that enough air is incorporated, and so the mixture doesn't curdle. 

 Chop up the chocolate into small squares, and add to the mixture, ensuring you stir well. 
Cut the raspberries into quarters, and coat with a small amount of flour. This will ensure that they do not sink to the bottom of the cake mixture. 

 Sift the flour into the bowl, and fold in with a metal spoon, ensuring you do not knock out any of the incorporated air. 
Finally, add the chopped raspberries, mixing very gently so that they do not break. 

 Place into the cupcake cases and into the oven for 15- 20 minutes, or until golden brown and cooked all the way through. Place on a wire cooling rack once cooked. 

 Meanwhile, for the chocolate shards place two thirds of the white chocolate into a heat proof bowl and place over a pan of simmering water. Heat the chocolate until it reaches 50 degrees Celsius on a food thermometer. Take off the heat and add the remaining third of chopped white chocolate to cool it down. Stir until it reaches 25 degrees Celsius. 
Line a baking tray with baking parchment. Pour the melted white chocolate onto the tray and allow to set ever so slightly. Finally, place small blobs of raspberry juice, or raspberry sauce into the chocolate, and swirl with a skewer. Place s few dried Goji berries on top. Leave to set in a cool place (but not the fridge as the chocolate will loose its shine). Break into small shards, to decorate. 

 To make the buttercream place the softened butter, and sifted icing sugar into a bowl and mix thoroughly until of a creamy consistency. Gradually add in the melted white chocolate, until of a pipe-able consistency. 

 Prepare a piping bag with your desired nozzle (I used a Wilton 2D). Using some red food colouring, and a palette knife, dip the knife into the food colouring and draw two lines either side down the piping bag. Place the buttercream into the piping bag, and pipe onto the cooled cakes in a circular motion, starting from the middle. 
Thank you for reading, happy baking!

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