Treat Mum (or yourself) this Mothering Sunday with these delicious little Raspberry & White Chocolate Cupcakes, another fab recipe from the lovely Flossie Pops Cakery. So simple and easy to make, you could even unleash the kids in the kitchen for an afternoon (but maybe get Dad to help with the clear-up afterwards!). Recipe and photos by Ketta Shimmin, Flossie Pops Cakery
I think the combination of tart and juicy raspberries with creamy indulgent white chocolate is as good as it gets when it comes to delicious desserts and treats. So I might be leaving this page open on my computer screen for the next few days and I might even (helpfully) pick up some of the ingredients and leave them casually lying around while dropping a few heavy hints (what a Mum has to do!). I do love a cupcake.
With a delicious white chocolate frosting and a sprinkling of raspberries, inside and on top, these are so simple to make. Get Dad and the kids involved and they’ll love bashing the frozen raspberries into tiny pieces (which stops the cakes being soggy) and there’ll be guaranteed fighting over who gets to do all the fancy swirls with the piping bag.
If you don’t have a piping bag, don’t worry. You can make one out of a plastic food bag with the end snipped off for a simple swirl or use a palette knife to create a smooth topping.
For this you will need a 12-hole muffin tin, 12 muffin cases and a medium ice-cream scoop. The scoop is a handy way of making sure you have an even amount of cake batter in each muffin case.
If you’ve forgotten to take the butter out of the fridge in time and it’s as hard as a rock, use this simple tip to soften it in an instant. Pour boiling water into a glass or mug and allow to heat up for a second or two. Pour the hot water out and invert the glass over your butter. Leave for about 15 to 20 seconds and your butter will be soft enough to cream into cake batter.
Most supermarkets stock white chocolate chips but if you can’t find them, just break a white chocolate bar into small pieces. Happy Mother’s Day!
This recipe makes 12 cupcakes.
- 150g unsalted butter
- 150g caster sugar
- 3 large eggs
- 100g plain flour
- 1/2 tsp baking powder
- 50g white chocolate (melted)
- 40g white chocolate chips (or chopped up white chocolate)
- 60g frozen raspberries
- 150g unsalted butter, softened (but not melted)
- 250g icing sugar
- 50g white chocolate (melted)
- Fresh or frozen raspberries to decorate
- Pre-heat the oven to 180C (160C Fan)/ 350F/ Gas Mark 4
- Place the paper cases in the muffin tin
- Using a stand mixer or an electric hand whisk, cream together the butter and caster sugar until light and fluffy and the colour has changed to almost white.
- Gradually beat in the eggs.
- Stir in the flour and baking powder then add the melted chocolate and mix well.
- Put the frozen raspberries in a bowl and bash into little pieces with the end of a rolling pin (this stops the cakes getting soggy)
- Stir the raspberry pieces and chocolate chips into the mixture.
- Using a medium-sized ice cream scoop, scoop equal quantities of mixture into each muffin case.
- Bake for 20 - 25 minutes until the cakes bounce back when gently pushed with a finger (make sure an adult does this bit!).
- Using a stand mixer or an electric hand whisk, beat together the unsalted butter and icing sugar for several minutes until really light and fluffy and very pale in colour. Then beat in the cooled melted white chocolate.
- Put the mixture in a piping bag and using a big piping nozzle, pipe swirls on top of each cupcake once they are completely cooled.
- You can also use a plastic bag and snip the corner off to create a simple swirl or even use a palette knife to spread the frosting on before topping each cake with a fresh or frozen raspberry.
Ketta Shimmin is the founder of Flossie Pops Cakery, a bespoke cake business located in the beautiful Weald of Kent, and a regular contributor to Meals Our Kids Love! She lives with her husband Rob, daughters Evie, Floss and Clara, and naughty cocker spaniel, Bailey. Read more about Ketta on our About page.