@BitsysCupcakery Raspberry & White Chocolate cupcakes Recipe

The Amazing @BitsysCupcakery Has provided us with a delicious Raspberry & White Chocolate cupcakes Recipe. ENJOY! 

Remember that any equipment you will need for this recipe are available at www.dentonscatering.com


Makes approx 12 large cupcakes
* use non stick 12 hole muffin pan*
*use muffin cases*

* use measuring cups & measuring spoons*

1 1/4 cup Self Raising Flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large free range eggs
3/4 cups caster sugar
1 1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1 pack of fresh raspberries
1 pack of white chocolate chips/buttons

Preheat oven to 180 c

*use classic mixing bowls*

Put flour, baking powder, baking soda & salt into a bowl mix up and set aside.

In a separate bowl add eggs and use an electric whisk to beat on med speed for about 20 secs.
Add the sugar, continue to beat for 30 secs.
Add vanilla extract & vegatable oil and continue to beat for another 30 secs.

Reduce mixer speed to low.
And half of flour mix into the wet mixture.
Then add half of the buttermilk
Add the rest of the flour mix
Add the rest of the buttermilk.

Scrape sides of bowl  * use rubber spatula * and continue to mix on a low speed until all the flour is combined.

The mixture will be very wet so to transfer into cupcake cases the best way is use a jug * plastic jug *to pour it in.

Fill muffin cases 2/3 full with mixture & add a couple of raspberries & a pinch of chocolate chips to each case on top of the mixture.

Once all the cases are filled put into the oven.

The cupcakes will take 10-15 mins to cook. Time for 10 minutes and check. Insert a skewer into the cake. When the cakes are golden brown and the skewer * use stainless steel cake tester *comes out clean the cakes are done!

Take out of pan and rest on a cooling rack.

* use a wire cooling rack *

White chocolate buttercream.
1/2 cup butter
2 cups icing sugar
approx 2 tablespoons of milk.

mix butter & icing sugar on med speed.
add milk a splash at a time.

Amount of milk depends on the consistency you want to achieve.

Keep mixing for at least 5 mins to ensure butter, icing sugar & milk are combined and have reached the desired consistency. 

Make sure your cupcakes are cool and ice generously with the buttercream. Decorate with left over fresh raspberries. Melt down left over white chocolate chips and drizzle over left over raspberries.

my website is www.bitsyscupcakery.co.uk
twitter: www.twitter.com/bitsyscupcakery
fb: www.facebook.com/bitsyscupcakes 
email: bitsy@bitsyscupcakery.co.uk