So I feel like I've pretty much abandoned the blogging world for the last few weeks but I have been of having a fab time in Spain with the boyfriend and some friends. And then this past week I've been busy recovering from said holiday.
However the last few days I've definite got my baking bug back, baking something new for 4 days in a row from a disaster with my first attempt at fudge from new cupcake flavours.
I had a whole load of Raspberry's in the garden that needed picking and It does seem that every summer I am looking for different recipes to use them up. I know raspberry's are perfectly matched with white chocolate and as I really love white chocolate I went searching for a white chocolate and raspberry cupcake recipe and found a perfect one over at mias bakehouse It really did have the perfect mix of tart raspberry and creamy white chocolate and the frosting is just divine. On making my batch I upped the chocolate content because well I'm just plain greedy and I also added a few more raspberry's as I needed to use all I had left so just tipped them all in.
any way here they are :
My friends mum who always likes to try my cupcakes have declared these as her new favorite, surpassing her previous favorite, the chocolate orange cupcakes.
any way here's how they're made:
White Chocolate and Raspberry Cupcakes (Adapted from Mia's Bakehouse)
125g Butter, softened
125g Caster sugar
125g Plain flour
1 1/2 tsp baking powder
2 large eggs
1/2 tsp Vanilla extract
3 tbsps milk
80g raspberries (I probably used around 90- 100)
70g white chocolate (melted)
Pre heat oven to 180degC
Beat together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Gradually stir in the flour, baking powder, milk and vanilla until ingredients are just incorporated.
Add the raspberry's and melted chocolate and gently stir into the mixture.
divide the mixture between 12 cupcake liners and bake in the preheated oven for around 20 minutes or until a skewer inserted comes out clean.
Leave to cool completely whilst you make the frosting.
White Chocolate frosting
100g Butter, softened
200g Icing Sugar (adding a little more if the frosting is to soft)
70g White Chocolate (melted)
1-2 tablespoons milk
Melt the chocolate in a bowl over a pan of water and leave to cool.
Beat together the butter and sugar until combined then beat in the cooled chocolate and milk making sure you don't over beat the mixture, and adding a little more icing sugar if the frosting is to soft. Chill in the fridge and the top the cakes and finish with a fresh raspberry or a drizzle of raspberry syrup.
And that's it, these cakes are really good and have fast become one of my favorite flavour combinations, The white chocolate makes them really sweet but that's fine with me, Clyro the dog was sulking he didn't get one though, see:
Any way that's It for today apart from a plea to send me a link to your favorite fudge recipe, I've unsuccessfully tried to make fudge this week and it is something I'm hoping to get right so I need good tried and tested recipes and tips.
Cupcake Kris xxx
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