It’s been a while since my last cupcake bake so I wanted to make sure this one was rather special. It’s not everyone’s cup of tea but personally I think there is nothing better than the combination of fruit and chocolate, in particular berries and white chocolate. So here we are people… Vanilla cupcakes filled with a super sweet raspberry purée, topped with deliciously smooth white chocolate buttercream and garnished with a fresh raspberry!
Ingredients (makes 12 cupcakes)
For the sponge:
150g stork tub
150g self-raising flour
150g caster sugar
2 medium eggs, at room temp & beaten into a jug
1 tbsp milk
1 tsp vanilla extract
For the white chocolate buttercream:
110g unsalted butter, soft at room temp
250g icing sugar, sieved
150g white chocolate, broken into chunks
1 tbsp semi-skimmed milk
For the purée filling & decoration:
190g fresh raspberries
1 tbsp cornstarch
2 tbsps fresh lemon juice
56g caster sugar
12 fresh raspberries for decoration
Preheat the oven to 180°C and line a muffin tray with 12 cupcakes cases.
Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little of the flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the centre of one of the cakes comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
Whilst your cakes are cooling make your raspberry purée by first mashing 190g fresh raspberries. In a pan combine the lemon juice, caster sugar and cornflour, then add in the mashed raspberries. Stir continuously over a medium-high heat until desired thickness is reached. Push the purée through a sieve to remove any seeds. Leave to cool completely.
Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving the cored cake. Fill each one with the purée and place the cores back into the cakes to cap them.
Next make your white chocolate buttercream by first creaming the butter until pale and fluffy. Beat in half the icing sugar until smooth, beat in the remaining icing sugar until smooth and creamy. Melt the white chocolate in the microwave in 20 second blasts until completely smooth, add to the buttercream along with the milk and fold the mixture together. Using a piping bag and large open star nozzle pipe the buttercream onto each cupcake and finally place a fresh raspberry on top.