Want to put a delicious spin on an all-time favourite? Follow this recipe to make the perfect Raspberry & White Chocolate Chip Cupcakes.
About this recipe:
If you have seen my other cake or cookies recipes, there is one thing you should already know about me. I absolutely LOVE raspberries, especially when mixed with white chocolate. So I thought, why not add two things I love together? So I came up with this recipe for the perfect Raspberry & White Chocolate Chip Cupcakes. These cupcakes are so yummy, because they have an amazing delicious foundation, the vanilla cupcake. The vanilla cake, itself, is to die for. It is moist, not overly sweet, light, fluffy – just pure perfection. So you can just imagine how good they taste when they are taken to the next level with the berries and white chocolate.
Raspberry & White Chocolate Chip Cupcakes
- 325 g plain flour
- 400 g sugar
- 3 tsp baking powder
- 1 tsp salt
- 240 ml milk
- 2 eggs
- 120 ml vegetable oil
- 1 tsp vanilla extract or 1 tbsp vanilla essance
- 150 ml water
- 1 cup white chocolate chips
- 1 cup rasberries fresh or frozen
Raspberry & White Chocolate Buttercream:
- 250 g butter room temperature
- 250 g icing sugar
- 200 g white chocolate melted
- pink food colouring
- 1 tsp raspberry baking paste
- Preheat oven to 175 degrees celcius and set to fan forced.
- In a large mixing bowl, add all the dry ingredients together (flour, sugar, baking powder, salt) and combine.
- In another bowl, add in all the wet ingredients, besides the water (milk, eggs, oil, vanilla). Once combined, add the wet mixture to the dry ingredients and mix on a medium to high speed until you have a smooth batter.
- Set the mixer to a low speed and slowly add the water. The batter will look thin (don't worry, this is how we want it). Afterwards, add in both white chocolate chips and raspberries and fold into the mixture.
- Line cupcake tin with cupcake cases then start spooning the batter in. Ensuring that each cupcake has enough raspberries and white chocolate.
- Cook the cupcakes for 20 - 25 minutes, until golden brown. If you aren't sure, poke the cupcakes with a skewer. If the skewer comes out clean, the cupcakes are ready.
- Remove from the oven and set aside to cool. The cupcakes need to be cool when you frost them with the icing.
- Once the cupcakes have cooled, start piping your icing sugar onto your cupcakes. I used an open star piping nozzle. This is the fun part of making cupcakes, pipe the icing on and then decorate with sugary toppings.
- In a pot, bring water to a gentle boil. Place a bowl on top of the pot (make sure the water doesn't touch the bowl). Add your white chocolate to the bowl and melt the chocolate. Make sure you don't burn the chocolate. If you do, the chocolate will seize up, and you will have to start again.
- Once half the chocolate has half melted you can remove from the heat. (The chocolate will continue to melt) Set the chocolate aside to cool. The chocolate needs to be room temperature when we add it to the butter cream. If it's too hot, it will melt the butter.
- In a large mixing bowl, add in the room temperature butter (cut into small pieces) and icing sugar. Set the speed to low (so the icing sugar doesn't go everywhere). Once combined, set the mixer to a medium-high speed and mix for roughly 2 minutes. Afterwards, you can add the melted white chocolate, raspberry essence and food colouring.
- Once the buttercream has a lovely creamy consistency, remove from the bowl and add to a pipping bag. Set aside and use when you are ready to decorate your cupcakes.
To make these Raspberry & White Chocolate Chip Cupcakes, there really isn’t much too it. There is no special secret. You don’t need to sift the dry ingredients or use any fancy tools. All you need is a mixer. If you don’t have an electric mixer, you can just use a whisk and a spatula. These cupcakes are super moist, they are so moist because, unlike other batters, this batter is fairly runny. If you think you have messed up because of the consistency doesn’t seem right, don’t worry. You are right on track. The consistency of the batter is what creates, these perfect moist cupcakes.
This is now my go to batter for vanilla cupcakes, if you don’t like raspberries or white chocolate (do these people exist?) – you can substitute it with either dark or milk chocolate chips and other berries.
The most important step in making the Raspberry & White Chocolate buttercream, is ensuring that your white chocolate has cooled. If your white chocolate is too hot, it will melt your butter. If the butter melts, this will ruin the batch and you will have to start from the beginning. So make sure you let it cool.
You can melt your white chocolate using a bain-marie. Bain-marie, is a method of melting chocolate, and personally I like this method more than the microwave. This way you have more control, so there is less risk of burning. For tips, follow this link How to melt chocolate.
In this buttercream, I used raspberry baking paste, this was the first time using this in my baking. And I must say, I am very happy with the outcome and I would totally recommend it. Of course, if you have the time, making your own raspberry paste would be better. If you don’t, this is a great alternative. I used this brand – Raspberry Baking Paste.
Finally, go crazy with piping. Decorating the cupcakes, is nearly as fun as licking the spoon when baking, right? I had lots of little sugar sprinkles in the cupboard, so I may have gone a bit overboard. I also sprinkled some shredded coconut onto the cupcakes to cut through the sweetness of the white chocolate. Personally, I think these cupcakes turned out great. Not only did they taste great, but they also looked amazing.
For more amazing Raspberry Recipes, check out some of my other recipes: