Raspberry & White Chocolate Cupcakes

img_0286Delicate and delectable, these cupcakes have an exquisite balance of sweet vanilla, fragrant raspberries, and a white chocolate surprise that will melt in the mouth. These cupcakes are easy to make… but even easier to finish eating… 

 

Ingredients:

For the batter…

200g caster sugar

200g self-raising flour

200g butter

4 eggs

1 tsp vanilla essence

1 box of frozen raspberries

100g white chocolate chips

To decorate…

500g icing sugar

250g butter

1tsp vanilla essence

2 drops raspberry extract (optional)

1 handful freeze-dried raspberries

Method:fullsizeoutput_301c

  • Pre-heat the oven to 180°C
  • Cream the butter and caster sugar together
  • Mix the eggs and vanilla essence together before adding to the sugar and butter
  • Sift the flour into the batter and combine well
  • Add a couple of raspberries to the bottom of each cupcake case
  • Spoon in the cupcake batter until the cupcake cases are 2/3 full
  • Add a generous sprinkle of white chocolate chips on top of the batter before putting in the oven for 20 minutes (take out when they’re a light golden brown colour)
  • To prepare the frosting, cream the icing sugar and butter together with vanilla essence (you can also add a couple of drops of raspberry essence but this is optional)
  • When the cupcakes have cooled, pipe the frosting in a swirl and finish with a sprinkle of freeze-dried raspberries (and edible glitter!)
Advertisements

Gluten-Free Honey Cupcakes

IMG_8014On Rosh Hashanah, the
Jewish new year, it is customary to dip apple in honey and wish friends and family a ‘sweet’ new year. Honey cake is also
very popular at this time of year as it incorporates this symbolic ingredient. I decided to use a simple honey cake recipe for cupcakes to give as gifts to loved ones for the new year. I can safely say that they are absolutely delicious and will make sweet treats for Rosh Hashanah (the warm spices also give them an autumnal feel so will be perfect for the coming months).

Ingredients (makes 18)

For the cake batter:

2 eggs

150g caster sugar

1 tsp vanilla essence

1/2 tsp bicarbonate of soda

1 cup boiling water

200g golden syrup

1/2 cup sunflower oil

300g Dove’s Farm gluten-free self raising flour

2 heaped tsp cinnamon

3 heaped tsp ginger

1 tsp mixed spice

For the frosting/decoration:

250g margarine

500g icing sugar

1 tsp vanilla essence

1 tbsp cinnamon

1 tsp ginger

1 tbsp mixed spices

2 tbsp water

1 Crunchie bar or any other chocolate-covered honeycomb

gold decorative sprinkles


How to make the cake batter:

  • IMG_0001Preheat the oven to 160°C
  • Beat the caster sugar and eggs in a large mixing bowl
  • Add the sunflower oil and vanilla essence
  • Sift the dry ingredients (flour, spices and bicarb) into a separate bowl
  • Add the boiling water to the syrup in a separate container and stir them until they have dissolved together (if you don’t have enough golden syrup, feel free to compensate with honey or a butterscotch syrup)
  • Add the flour mixture and syrup mixture alternately to the bowl with the other wet ingredients
  • Use an ice cream scoop to put the cake batter into cupcake cases as is a very sloppy mixture (2 scoops for regular cupcake cases or 3 scoops for larger cases – like the brown paper ones in my photos)
  • Put the cupcakes in the oven for 20 minutes and then check to see whether they need to stay in for a few extra minutes (they should be a golden brown colour, spongy and moist – do not over-bake!)


How to make the frosting and decorate the cupcakes:

  • IMG_8008Soften the margarine and cream until smooth
  • Add the icing sugar and mix together until smooth
  • Add the vanilla essence and spices (you can change the quantity of spices depending on personal preference – I’d suggest tasting as you go along until you’re happy)
  • If the frosting is too stiff, add tablespoons of water and mix again until you have your desired consistency
  • Put the Crunchie (or honeycomb) into a ziplock bag and crush it with the end of a rolling pin – you want a range of different sized chunks and lots of crumbs, too
  • Pipe a swirl of frosting onto the cupcakes and sprinkle the honeycomb crumbs/chunks on top before the frosting sets
  • Alternatively, use gold coloured decorative sprinkles to complement the earthy toned honey cake and spiced frosting

I hope you enjoy this recipe as much as I have enjoyed baking these honey cupcakes! I shall definitely be serving them again next Rosh Hashanah 🙂 Shana Tova to all my Jewish blog followers!