Raspberry White Chocolate Cupcake Recipe

Directions

Fluffy Vanilla Buttercream Frosting

1. Using paddle attachment on your stand mixer or using a hand mixer, beat butter until pale white and creamy (approximately 3-5 minutes).

2. Meanwhile, sift soft icing sugar mixture into another bowl.

3. Add 5 cups of sifted icing sugar, turn the mixer on low and gradually increase to med-high speed.

4. Add salt, vanilla extract and milk. Beat until combined.

5. Continue to add icing sugar 1/2 cup at a time until desired consistency and sweetness is reached. Scrape down the sides of the bowl to ensure thorough mixing and no lumps form.

6. Beat for another 2 minutes. Frosting will be very pale, light and fluffy.

7. Add a few drops of food colouring of your choice if desired, beat until thoroughly combined.

Vanilla Cupcake

1. Preheat oven. Line your cupcake pans with cupcake papers.

2. Weigh and sift all dry ingredients directly into one mixing bowl.

3. Measure all wet ingredients and ensure that they are all at room temperature.

4. Using the paddle attachment on the mixer, place the bowl with the dry ingredients on the mixer.

5. Turn mixer speed on low and start to add butter one chunk (2cm cubes) at a time until incorporated.

6. With the mixer speed still on low, add one egg at a time.

7. Stop the mixer. Add vanilla extract to the milk. Resume mixer on low speed and add the milk slowly until incorporated.

8. Scrape down the sides of the bowl and paddle. Resume mixing on med-high speed for 30 seconds.

9. Ensure batter is smooth, if necessary scrape down the bowl and beat extra 10 seconds.

10. Prior to baking the Vanilla Vanilla cupcakes, sprinkle 4-5 chocolate chips on top of the batter in its cupcake pans.

11. Fill cupcake papers 2/3 full.

12. Bake for 17-21 minutes.

Frosting Preparation

1. Using a fork, crush the raspberries in a bowl until it forms a puree.

2. Fold through 2-3 tablespoons of raspberry puree into the Cream Cheese Frosting and mix until incorporated. Try not to over-mix as the frosting will become too soft and runny

3. If the frosting becomes too runny you can add a tablespoon of milk powder and refrigerate for 10 minutes to make it firm enough to pipe.

Cupcake Construction

1. Using a plain round nozzle in a piping bag, fill with raspberry cream cheese frosting and pipe a dome on each cupcake.

2. Garnish with white chocolate shavings