Friday? Already? Whaaaaat?
Today I did my second favourite form of therapy: bag and shoe shopping with an Italian meal thrown in 🙂 plus I went with my mum and aunties so they paid for some of it!
This week’s recipe is for some absolutely scrumptious white chocolate and raspberry cupcakes 🙂
You will need these to make them:
110g of unsalted butter
110g of caster sugar
110g of self-raising flour
1/2 teaspoon of baking powder
1 teaspoon vanilla essence
60g white chocolate
And an oven preheated to 180C.
First of all, melt the chocolate in a bairn marie or in the microwave, and set aside to cool.
So as always, cream the butter and the sugar together until pale and creamy 🙂 extra grams for tasting purposes can be added too!
Now add the vanilla, followed by the eggs and melted chocolate, then sieve the flour and baking powder together into the bowl/mixer. Stir everything together and add the raspberries until they’re dotted throughout.
There you go! Now dollop a couple of teaspoons of the mixture in each of 12 cupcake cases, and bake in the oven for 15-20 mins until the top is springy to the touch or a skewer inserted into the middle comes out clean.
Leave them to cool 🙂
For the icing, you will need:
280g icing sugar, sifted
90g unsalted butter
50g White chocolate, melted and cooled (plus extra to decorate)
Make up a simple butter icing with the sugar and butter, and add the white chocolate. Mix together and pipe onto the cakes. Decorate each one with a raspberry and grate white chocolate over the top.
Voila, iced cupcakes!
Try not to eat them all at once! It’s hard – they’re gorgeous!
Hope everyone’s ok out there!