Picnic Food Ideas: The yummiest White Choc Raspberry Cupcakes
Pack your best picnic yet with this delicious white chocolate and raspberry recipe!
Ingredients
Cupcakes
- 150 g unsalted butter
- 150 g caster sugar
- 3 medium eggs
- 150 g self raising flour
- 150 g white chocolate chips
- 150 g raspberries
White Chocolate Buttercream
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 150 g white chocolate (melted)
Instructions
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Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!)
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Cream together the butter and caster sugar until light, fluffy and smooth!
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Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overdo it!
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Add in your white chocolate and raspberries and fold through!
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Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
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Once the cakes are cool, make the buttercream frosting – melt your white chocolate until smooth and leave to cool.
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Beat the softened butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
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Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth!
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Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes!
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Decorate your cupcakes how you like – I use sprinkles, freeze dried raspberries, and a fresh raspberry – ENJOY!
ALL RECIPE & IMAGE CREDIT GOES TO JANES PATISSERIE
https://www.janespatisserie.com/2020/03/11/white-chocolate-raspberry-cupcakes/