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Raspberry White Chocolate Cupcakes

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Why I Love This Recipe

I wanted to make a big batch of fruity yet rich cupcakes for my mum's friends at work, so I picked up on a recipe of Raspberry White Chocolate Cupcakes and decided upon a raspberry cream cheese frosting for the top. I'd never tried any cream cheese frosting before, so had no idea how it was going to turn out! It was delicious and extremeley yummy, the only thing I was slightly disappointed with is that no matter how much icing sugar I added it would not stiffen, it still ended up slightly sloppy and after attempting to place it in the piping bag a lot of running around the kitchen was in order to stop it from going onto the floor! Lets just say a lot of tidying up was needed afterwards! All the same the cupcakes were gorgeous and the people at my mum's work loved them, one even said they would marry me if I baked for them haha, and if you are lucky and the white chocolate chips haven't melted you get chunks of white chocolate in your cake.

Ingredients You'll Need

115g butter
150g sugar
160g flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, at room temperature
60ml sour cream
1/2 teaspoon of raspberry extract or 3 tablespoons of raspberry jam
50g white chocolate chips


1.Preheat the oven to 180 degrees celsius and line a muffin tin with cases.

2. In a medium sized bowl sift together the flour, baking powder and salt to remove lumps.

3.In a separate bowl cream the butter and sugar together until light and fluffy, 3-5 minutes.

4.Add eggs one at a time and beat well after each one to make sure it is fully combined, if there are any signs of curlding add a tablespoon of flour.

5.Slowly add the flour to the butter mixture, in additions, and beat at a slow speed until fully incorporated.

6.Beat in the sour cream and raspberry extract and then stir in chocolate chunks.

7.Divide the mixture between the cases and fill 3/4 full and bake for 15-20 minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool for 5minutes and then place on a wire rack and allow to cool for a further 30 minutes until frosting.

Raspberry Cream Cheese Frosting

115g cream cheese

500g icing sugar

1/2 teaspoon raspberry extract or 2 tablespoons raspberry jam

few drops of pink food colouring

60g butter

white chocolate buttons to decorate

1.Beat cream cheese and butter together until light and airy and add raspberry extract or jam.

2.Slowly beat in the icing sugar until your desired consistency has been achieved.

3.Add food colouring if desired and pipe onto cooled cakes and top with a white chocolate button.

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