This week I baked some raspberry and white chocolate cupcakes for my mum’s birthday!
110g caster sugar
110g plain flour
2 tsp baking powder
110g unsalted butter, room temperature
250g icing sugar
150g white chocolate (melted and cooled to room temperature)
1 tablespoon milk (if your buttercream is too tough)
Freeze dried raspberries
To make my cupcakes, I started by putting some cake cases into cake trays and preheating the oven to 160 degrees.
In a bowl, I mixed together the butter, sugar, baking powder, flour and eggs until everything had blended nicely and the mixture was smooth.
I then mixed in the raspberries. I cut up the raspberries very finely (that’s why my sponge is so dark!) because I have family members who don’t really like fruit in sponge but you could add them whole or chop them in halves if you want to!
I then spooned the mixture into the cases, put the trays in the oven and let the cakes bake for 20-25 minutes until the sponge was springy.
To decorate the cupcakes, I mixed the butter and icing sugar together until smooth. I then poured in the chocolate. This made the buttercream really thick so I added a tablespoon of milk to make it a bit easier to stir.
Using a piping bag, I piped the chocolate buttercream onto the sponge cakes and added a sprinkling of freeze dried raspberries!
I can’t believe we’re now halfway through August. We’re approaching my most favourite time of the year – Autumn! Keep an eye out over the next 2 months for plenty of Autumnal crafts and bakes…
Hope you’re enjoying August so far!