White Chocolate & Raspberry Cupcakes

These are lovely summer-y cupcakes to go with the nice sunny weather we're getting at the moment in England! It does mean that you might get a bit warmer with the oven on and making the buttercream but it is definitely worth it. 

I love raspberries; I personally think they're better than strawberries just because they're so lovely and juicy and definitely a summer fruit so this buttercream is perfect for some summer baking. Raspberry and white chocolate is also a perfect combination so I couldn't resist these.

I'm not coping very well in the heat, but these only go in the oven for 20 minutes and at quite a low heat so it doesn't warm you up too much! And you should have some left over raspberries to munch on while you make them!

Ingredients

Cupcakes:-

115g salted butter

115g caster sugar

1 tsp vanilla extract

2 medium eggs

140g self-raising flour

1-2 tbsp milk

Raspberry buttercream:-

150g unsalted butter

225g icing sugar

7/8 raspberries depending on flavour required

White chocolate buttercream:-

150g unsalted butter

225g icing sugar

1-2 tbsp hot water/milk

Grated white chocolate

Recipe

Cupcakes:-

1) Preheat oven to 180C/Gas Mark 4 and line a 12-hole cupcake tin with cake cases.

2) Beat the butter and sugar together until light and fluffy.

3) Add the vanilla essence, egg and 1 tablespoon of flour.

4) Mix until well combined then gradually add the remaining flour, mixing well and adding the milk if the mixture is dry.

5) Divide between the cake cases and bake for 20 minutes until risen and golden.

6) Allow to cool on a wire rack.

Raspberry buttercream:-

1) Beat the butter until light and fluffy then beat into the icing sugar in small batches. Don't worry if the mixture looks dry as the raspberries will add some moisture!

2) Place the raspberries in a wire sieve then crush gently with a spoon to push the juice through into the buttercream. If you don't want a really strong raspberry flavour then add a couple less, or for an extra strong taste a couple extra!

3) Mix the juice into the buttercream thoroughly then place in the fridge for a few minutes before icing the cakes.

White chocolate buttercream:-

1) Beat the butter until light and fluffy then beat into the icing sugar in small batches with the hot water or milk.

2) Grate the white chocolate into the mixture, adding as much as required for your personal tastes.

3) Place in the fridge for a few minutes before icing the cakes.

To decorate the cakes, use a small star nozzle and a piping bag to cover the whole of the cake. If you want to dollop it on, go for it! I much prefer a bit of a messy buttercream decoration! Then sprinkle the raspberry buttercream cakes with grated white chocolate and place a single raspberry on the white chocolate buttercream cakes.