Friday, September 30, 2011

Raspberry and white chocolate cupcakes

Mmmmmhhhh, I LOVE cupcakes! 
These are my standard (mini-) cupcakes and I've got a good excuse to make some today. My friend from work is moving to Paris and I thought I'd surprise her by making some as a farewell present.

They are a combination of different recipes that I have tweaked a little so they are to my liking now.

Vanilla Cupcakes (adapted from Crabapple Bakery)

2 cups (about 250g) plain flour
2 tsp baking powder 
200g softened unsalted butter 
1 cup (about 350g) caster sugar 
4 eggs 
1 tbs vanilla extract 
1 cup milk 
About 85 raspberries (one for each mini cupcake)

I started by defrosting some frozen raspberries this morning, of course you can use fresh raspberries, but unfortunately the season is over, and frozen ones work just as well.

Sift flour and baking powder together. In a medium-sized bowl, cream the butter for 1-2 minutes.

Add the sugar a third at a time, beating for 2 minutes after each addition. When all the sugar has been added, beat until the mixture is light and fluffy and the sugar has almost dissolved. 
Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy.
Add the vanilla extract and beat until combined. 
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process. 
Add the remaining third of the flour and beat until thoroughly combined; take extra care not to over-beat otherwise the mixture will toughen and not be light anymore.

Spoon mixture into cupcake papers, filling each about three-quarters full. Put a thawed rasperry on top.

Bake for 10-15 minutes, or until a skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting. 

For the frosting I just melt some white chocolate with 1/4 cup milk, meanwhile while the chocolate is cooling down again after melting, I cream abt 60g of butter and add icing sugar until I get the consistency I want, I then add the melted (and cooled) chocolate. If the frosting is too liquid just add some more icing sugar.

Et voilà!

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