I have always had a love of baking but amongst university work and my job, baking has fallen through the cracks. So with university done and work mainly in the evenings, I've decided to dust of the cake tin and get back to baking. So here is a simple recipe for white chocolate cupcakes, with a cream filling and raspberry icing... Tried, tested and approved by my work colleagues.
Ingredients for Cupcakes...
•100g butter
•100g caster sugar
•100g self-raising flour
•2 eggs
•1 tsp baking powder
•2 tablespoons milk
•100g white chocolate chips
•315ml double cream
To Make White Chocolate Cupcakes...
• Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4 and place 12 paper cases into a muffin tin.
• Beat the butter or margarine and sugar until very light and fluffy.
• Add the eggs one at a time, beating each one in well before adding the next.
• Carefully fold in the flour.
•Thin the cake mixture with the milk.
•While the cupcake are cooling, whisk the double cream till it stiffens to form peaks.
• Core the cupcakes and fill with the whipped cream.
Ingredients For the Icing...•125g/4oz butter, softened
•250g/8oz icing sugar
•1 tbsp milk
•Small drop red food colouring
•12 raspberries
To Make The Icing...
•Beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
•Decorate the cupcakes with the icing and top each cupcake with a raspberry.
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