Monday, 13 July 2015

White Chocolate & Raspberry Cupcakes

When I lived at home I did tons of baking - we had a whole drawer full of baking accessories - but since I moved away I rarely get the time. I tend to get home too late from work and my weekends are taken up with food shopping, laundry and dusting (how fun is my life?). This weekend however I decided I want to make some time for my favourite hobby.

Cupcakes were always my speciality at home, mainly because they are so easy to make, and I love playing around with different recipes.

So my latest creation was raspberry and white chocolate cakes, if you want to try these for yourself please use the recipe below and don't forget to leave me a comment to let me know how it went!


2 eggs
4 oz self raising flour
4 oz caster sugar
4 oz butter
3 tablespoons raspberry jam
2 large bars of white chocolate
1 teaspoon baking powder
1/2 teaspoon vanilla flavouring


{one} Cream together the butter and caster sugar
{two} Add in the eggs and flour and mix until the batter is smooth
{three} Add the baking powder and vanilla flavouring and mix
{four} Add in 2 tablespoons of jam and fold in the mixture, don't whisk in or you lose the marble/ripple effect!
{four} Spoon into cupcake cases and put into the oven on 175degrees

TOP TIP: To get evenly baked cupcakes use a teaspoon to even out the mixture in each case

TOP TIP: The cakes will take roughly 15 minutes to bake through, after around 6 - 7 minutes open the oven and turn the tray around. The back of the oven is much hotter and turning your tray helps your cakes bake much more evenly.

{five} Keep an eye on the cakes, they should bake in around 15 minutes but this is rarely exact, if they look done take them out of the oven and test. You can do this either with a testing stick (if it comes out with mixture on they need more time) or by pressing lightly on the top of the cakes - if the cake springs back after touching then they are done, if there is a dent where you pressed then they need more time.

For the icing:

{one} Melt all the butter in a bowl - be very careful when microwaving, chocolate burns very quickly and needs constant stirring!

{two} Once the chocolate is melted add one tablespoon of jam to the bowl and use a knife to spread through the chocolate making a ripple effect.

{three} Spoon the topping onto the cakes and leave to cool!

For the best results enjoy on a lazy Sunday with a large cup of tea - perfect.

Until next time,

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