Raspberries and white chocolate, what a combination! The slight tartness of the raspberries is complemented by the sweetness of the white chocolate in the cupcake and the ganache.
This cupcake is a winner. It is a little dense, almost muffin like in texture, but still very moist. I’m sure you will enjoy it.
I feel like we are going on a journey through the seasons. My first cupcake on the blog, my Sticky Date Cupcakes with Caramel Sauce, was a real winter warmer. The second one, Carrot Cupcakes with Cream Cheese Frosting, takes me to autumn, perhaps it’s the whole reminds me of bunnies and Easter thing. And now, I feel like we have made it to spring. Ok, so this journey through the seasons may not be in any sort of logical order, but you get the idea. Hopefully we will be going to summer next.
- 125g unsalted butter, softened
- 1 cup caster sugar
- 3 eggs
- ¼ cup milk
- 1½ cups self raising flour, sifted
- 75 grams white chocolate chips
- ½ cup plain flour
- 150 grams frozen or fresh raspberries
- 280 grams white chocolate
- 1 cup thickened cream
- Turn the oven on to 180 degrees C and line a 12-cup muffin tin with cupcake liners.
- Beat the butter and caster sugar in a mixer until light in colour.
- Mix in the eggs, milk and self-raising flour.
- In a separate bowl, toss the white chocolate chips through the plain flour and into mixture.
- Add the raspberries and fold through.
- Spoon mixture into prepared muffin tin. Fill each cupcake liner to about ⅔ full.
- Bake for about 35 minutes then cool on a wire tray before topping with the white chocolate ganache.
- Place the white chocolate and cream in a microwave safe bowl and microwave for 30 seconds then stir the mixture.
- Continue microwaving then stirring in 30 second increments until the white chocolate is melted.
- Chill the ganache in the refrigerator to thicken, stirring occasionally.
You could have these without the white chocolate ganache if you preferred but really, who wouldn’t want white chocolate ganache?
I recommend that if you garnish your cupcakes with raspberries like I did, do not put the raspberries on until just before serving as over time the colour will seep out of the berry and into your white chocolate ganache.