These Raspberry White Chocolate Cupcakes are sure to wow your guests any time of the year.
429 grams all-purpose flour
3 teaspoons baking powder
265 grams caster sugar
1/2 teaspoon salt
375 milliliters of milk
125 milliliters vegetable oil
125 grams butter
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
3 large eggs
2 cups of frozen raspberries
100 grams white chocolate (melted)
100 grams fresh raspberries
1 batch of cream cheese frosting
A couple drops of red or pink food gel
Gingerbread cookie crumbs
Raspberry Jam (sifted or unsifted)
250 grams cream cheese (light or regular will work)
3 tablespoons icing sugar
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
To make cheesecake filling add your eggs, icing sugar, 1 teaspoon of vanilla extract and cream cheese to a mixing bowl and mix to combine well, making sure it's nice and smooth. Cover and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
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.
Add about a tablespoon of frozen raspberries to the base of each cupcake liner and scoop batter in, filling each paper 3/4 of the way (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).
Add a tablespoon of the cream cheese filling to the top of each cupcake before baking for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
While your cupcakes are baking and cooling prepare your frosting by adding a couple tablespoon. of semi thawed frozen raspberries to your cream cheese frosting and use a hand held mixer or stand mixer on high speed to combine making sure the frosting is flavoured evenly.
Pipe your cupcakes in a swirl using a star tip. Sprinkle with cookie crumbs and gently place a fresh raspberry on top right before serving.
**Tip: when adding semi thawed raspberries to cream cheese frosting drain as much of the liquid out as you can to ensure your frosting remains pipe-able and doesn't turn to liquid
***These cupcakes have a lot of moisture from the raspberries and are best eaten on the day they're made but can be served 1 day after.