Classic cupcakes with Raspberry centres and White Chocolate frosting

I’m back! After a busy couple of weeks of interviews, I’ve been neglecting my blog, so here are some simple and delightful little cupcakes to kick things off again on this grey bank holiday weekend.

These are the kind of cakes for days when you think “it’s miserable outside and I just want some cake”. They don’t need any fancy ingredients, (apart from white chocolate but you can just swap the frosting for simple buttercream, or any other frosting you fancy!) they’re quick and fun to make, and tick the cakey-comfort-food box.

Ingredients, Makes 12
110g unsalted butter, softened
110g golden caster sugar (or just normal caster sugar)
110g self raising flour
2 eggs
2 tbsp milk
3 tbsp raspberry jam
 
Frosting
65g white chocolate
75g unsalted butter, softened
200g icing sugar
1-2tbsp milk
 

Preheat the oven to 180°C. Line a muffin tin with cases.

Cream together the butter and the sugar until light and fluffy. Beat in the eggs one at a time, adding a little flour if the mixture starts to curdle (when it looks more like scrambled eggs than cake mix…) Stir in the flour and add a little milk to bring the mixture to a smooth, drop off the spoon consistency.

Divide the mixture into the cases, about a desert spoonful into each.

Bake in the oven for 15-20 mins until golden brown and springy to the touch. (Mine took a bit longer and didn’t rise all that well, this could have been for all sorts of reasons but I’m not sure I got the temperature of the oven right.)

Set the cakes aside to cool for a few minutes. In a bowl, mix up the raspberry jam using a spoon so it’s smooth and a bit runny.

Using a small knife, cut a small hole into the middle of the cupcakes. I’ve found the easiest way to do this is insert the knife into the cupcake at an angle, keep it still and turn the cupcake around under it, until you have done a full circle and the little cone of cupcake should just fall out.

Spoon a teaspoon of jam into each cupcake.

Now for the frosting;

Melt the white chocolate in the microwave on the defrost setting for a minute at a time. Beat the butter and sugar together using an electric whisk until it starts to come together. Add the white chocolate and continue to whisk, add a little milk if the mixture is still looking a bit too solid.

Pipe the frosting onto the cupcakes, and decorate with chopped pink marshmallows.

 

Kate’s top tip! To chop marshmallows, generously dust a small area of the chopping board with icing sugar, and coat the marshmallows in it as you chop. The inside of marshmallows are very sticky!
 
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One thought on “Classic cupcakes with Raspberry centres and White Chocolate frosting

  1. […] and topped it with raspberries and shavings of white chocolate. If you wanted, you could use the white chocolate frosting instead of vanilla, but I decided to just stick to the vanilla so that I could just pick the […]

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