Raspberry white chocolate cupcakes

raspberry white chocolate cupcakes

One of my friends is a fan of cupcakes and asked me to make it for her birthday ! Neither one nor two, I started in the realization of raspberry cupcakes white chocolate cupcakes in a mini version. This format is ideal for buffets because it allows for small portions as bites and let people enjoy a little of everything.

To carry them, I find special boxes for sale on Amazon.

raspberry white chocolate cupcakes

White Chocolate Raspberry Cupcakes : the recipe

Ingredients

For the raspberry sponge cake :

125g of very soft butter

125g of sugar (I used muscovado)

2 eggs

1 tablespoon of milk (I used vegetable milk)

1 teaspoon of baking soda (or baking powder)

About 125g raspberries (here frozen)

For the icing :

200g of soft butter

400g icing sugar

1 tablespoon of milk (I used vegetable milk)

1 teaspoon of vanilla extract

White chocolate chips to decorate

Paper cups

Steps

Preheat the oven to 180° (rotating heat).

Place the paper cups in your cupcake tin.

In a bowl, work the butter until it is very soft.

Add the sugar, the eggs, the milk, the flour and the baking powder. Beat until the dough is smooth and creamy. Add the raspberries. Gentle mix.

Spread the dough in the paper trays (without overflowing them) and cook for about 10-15 minutes until the cupcakes are well puffed and golden brown. Unmould and let them cool on a rack.

To make the butter cream frosting, put the butter in a salad bowl and work it until it is very supple. Add the icing sugar and milk gradually so that the consistency is frothy. Finish with the vanilla extract. Add the cream by spiraling it on the cakes (the ideal is to use a piping bag).

Decorate with raspberries and white chocolate chips.

Other birthday cakes recipes :

raspberry white chocolate cupcakes

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