This month’s cupcake hero ingredient is Raspberries. August’s mystery box cupcake challenge is White Chocolate (read all about it here). I thought I would combine the 2 ingredients instead of creating 2 different cupcakes – my funds didn’t really agree this month to let me!
Here’s how you can also make them.
You Will Need…
For the Cupcakes
1/2 Cup Plain Flour
1/2 Cup Self Raising Flour
125 Grams Butter
1/2 Cup Water
100 Grams White Chocolate (I used Cadbury Dream)
1/2 Cup Raspberries (I used frozen raspberries)
For the Icing
220 Grams White Chocolate
1/2 Cup Cream
Preheat oven to 170 degrees celsius and line a cupcake tray with cupcake wrappers.
Keep stirring until butter and chocolate are completely melted.
Pour the chocolate mixture into a bowl and allow to cool for 15 minutes or so.
Once cool, stir in flours.
Then stir in egg.
Lastly stir in the raspberries.
Spoon 1/4 cups of the mixture into a cupcake tray lined with cupcake wrappers and place in your preheated oven for 30 minutes. You can test with a skewer. Keep in mind they are mud cakes, so the cake is a little moister then other cupcakes.
Pour 1/2 cup of cream in a saucepan and gently simmer until it just comes to boil. (I’ve often let my cream boil too much forgetting I had put it on the stove, it’s no problem if this happens!)
Pour the boiled cream over the chocolate and stir until all the chocolate is completely melted. If you find that after a lot of stirring you chocolate is still not melted, just place in the microwave for 30 seconds at a time, stirring after each 30 second interval until chocolate is melted.
Place in fridge to cool completely.
Once cupcakes are cooked, allow to cool in their tray for 5 minutes then put on a cooling rack to cool completely.