Your browser doesn’t support HTML5 video

Gluten-Free White Chocolate Raspberry Cupcakes

The Scran Line

No one will even guess these tempting, rich treats with white chocolate frosting are gluten free.

Recipe

Servings: 20

Ingredients

  • 429 grams gluten free, all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons gluten free baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 300 grams frozen or fresh raspberries
  • Freeze dried raspberries to sprinkle
  • 200 grams white chocolate melted
  • White Chocolate Ganache Frosting
  • 800 grams white cooking chocolate
  • 200 milliliters thickened cream

Let's get Cooking...

  1. White Chocolate Ganache Frosting
  2. Add white chocolate and cream to a large microwave safe bowl. Micorwvae for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside at room temperature.
  3. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each cupcake with 1 tablespoon raspberries and then fill each liner 3/4 of the way with batter. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. The bottoms of the cupcakes may appear very soft, but as they cool they will firm up a little.
  9. Fit the end of a piping bag with a 1M tip and frost in a swirl. Sprinkle with crushed freeze dried raspberries.