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4 from 1 vote

White Chocolate and Raspberry Cupcakes

These White Chocolate and Raspberry Cupcakes have a white chocolate chip and fresh raspberry cupcake with white chocolate buttercream freeze-dried raspberries and topped with a Raspberry Ripple chocolate button.  
Prep Time30 minutes
Cook Time20 minutes
Decorating Time30 minutes
Total Time1 hour 20 minutes
Course: Snack
Cuisine: Cupcakes
Keyword: Cupcakes, Raspberry, White Chocolate, White Chocolate and Raspberry
Servings: 12 Cupcakes
Author: Sarah Mark

Ingredients

For the White Chocolate and Raspberry Cupcakes

  • 150 g Unsalted Butter or Baking Spread
  • 150 g Caster Sugar
  • 150 g Self-Raising Flour
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 75 g White Chocolate Chips
  • 75 g Fresh Raspberries

For the White Chocolate Buttercream

  • 125 g White Chocolate (melted)
  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 3-4 tsp Whole Milk (optional)

For the Decoration

  • Freeze-Dried Raspberries (optional)
  • 12 Milky Bar Raspberry Ripple Buttons (optional)

Instructions

To Make the White Chocolate and Raspberry Cupcakes

  • Preheat the oven to 180°C/160°C Fan. Line a muffin tray with cupcake liners and leave to one side.
  • In a large bowl, cream together the butter and sugar until light and fluffy
  • Add in the flour, eggs, baking powder and white chocolate chips and beat until combined.
  • Fold through the fresh raspberries until they are evenly distributed.
  • Split the mixture into the cupcake liners. I use a small ice cream scoop to do this, so I know that they are all even.
  • Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
  • Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.

To Make the White Chocolate Buttercream

  • Melt the white chocolate in the microwave on 20-second bursts. Stir in between each burst to stop the chocolate from burning. Leave it to one side to cool.
  • Beat together the unsalted butter and melted white chocolate in a large bowl until combined.
  • Add in the icing sugar and beat until all the ingredients are incorporated and you have a thick and creamy buttercream.
  • If the buttercream is too thick, add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
  • Put the buttercream into a piping bag and pipe it on top of the cupcakes
  • Decorate by sprinkling over the freeze-dried raspberries and finish by adding a Milky Bar Raspberry Ripple Button.

Notes