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White Chocolate & Raspberry Cupcakes: A Delightful Treat

Cupcakes have taken the dessert world by storm, becoming a beloved treat for both young and old. Among the myriad of flavours and combinations, White Chocolate and Raspberry Cupcakes stand out as a luxurious option that perfectly balances sweetness with a hint of tartness. This delightful dessert not only looks appealing but also tantalises the taste buds with its rich flavours and textures.

Ingredients

To create these scrumptious cupcakes, you’ll need the following:

For the Cupcakes:

• 125g unsalted butter, softened
• 150g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• A pinch of salt
• 100ml milk
• 100g white chocolate, melted
• 100g fresh raspberries

For the White Chocolate Frosting:

• 250g unsalted butter, softened
• 400g icing sugar
• 100g white chocolate, melted
• 1-2 tbsp milk (as needed)
• Fresh raspberries and white chocolate shavings for decoration

Method

1. Preheat the Oven:
Start by preheating your oven to 180°C (350°F) and lining a muffin tin with cupcake cases.

2. Prepare the Batter:
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This usually takes about 3-5 minutes, so be patient.

Next, beat in the eggs one at a time, along with the vanilla extract. Ensure each egg is fully incorporated before adding the next.

3. Combine Dry Ingredients:
In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined; be careful not to over-stir.

4. Add the Chocolate and Raspberries:
Fold in the melted white chocolate until evenly distributed. Gently fold in the fresh raspberries, being cautious not to break them up too much, as you want to maintain their shape.

5. Bake:
Spoon the batter into the prepared cupcake cases, filling each about two-thirds full. Bake in the preheated oven for around 18-20 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Frosting

1. Make the Frosting:
While the cupcakes cool, prepare the white chocolate frosting. In a large bowl, beat the softened butter until creamy. Gradually add the icing sugar, mixing on a low speed to prevent a sugar cloud, until fully combined. Then, add the melted white chocolate and mix until you have a smooth, fluffy frosting. If the frosting is too stiff, you can add a splash of milk to reach your desired consistency.

2. Decorate:
Once the cupcakes are completely cool, use a piping bag fitted with a star nozzle to pipe the frosting onto each cupcake. For an extra touch, garnish with fresh raspberries and a sprinkle of white chocolate shavings.

Enjoying Your Cupcakes

These White Chocolate and Raspberry Cupcakes are perfect for any occasion, whether it’s a birthday celebration, afternoon tea, or simply a sweet treat for yourself. The combination of the creamy white chocolate and the tart raspberry creates a delightful contrast that is sure to impress your family and friends.

Serve them with a cup of tea or coffee for a quintessentially British experience, or enjoy them as a decadent dessert. Whatever the occasion, these cupcakes are bound to be a hit. So, roll up your sleeves and indulge in the joy of baking – your taste buds will thank you!

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