These little gems are absolutely gorgeous! These raspberry filled cupcakes, topped with dreamy white chocolate buttercream, have a surprise in every bite. This recipe post is for Valentines day and trust me, your other half will be made up with these!
Ingredients for the vanilla cupcakes:
110g unsalted butter (at room temperature)
225g caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
120ml semi-skimmed milk (at room temperature)
1 teaspoon of good quality vanilla extract
65g Raspberry Jam
12 raspberries
10g dried raspberries ( stocked in Waitrose)
Ingredients for the buttercream:
115g unsalted butter, at room temperature
2 tbsp milk
1 tsp pure vanilla extract
225g icing sugar
85g melted white chocolate
Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
Combine the two flours in a separate bowl.
Put the milk, eggs and vanilla extract in a jug and gently whisk.
Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
While the cupcakes are cooling you can make your buttercream. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
Melt the white chocolate in the microwave or using a bowl over a saucepan with boiling water.
Once the chocolate as melted leave to cool for a few minutes then add to the buttercream and beat for a good 2 minutes until the chocolate is incorporated.
Once your cupcakes are completely cool you can start to add your raspberry jam filling. To do this I use a apple corer to make a small hole in the middle of the cupcake, alternatively you can simply use a sharp knife to make a hole.
Then pipe or spoon the jam filling into the hole. You can then pop a little of the cake sponge on top so the jam is hidden.
Top the cupcake with your vanilla buttercream using a round tip within a piping bag.
Place a raspberry on top of the cupcake and either sprinkle the dried raspberries pieces or stick round the edge of the buttercream.
Yummy raspberry centre with a smooth white chocolate buttercream!
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