Vanilla (and Raspberry) Cupcakes with a White Chocolate Buttercream
Makes 12
When the Food Baby turned one last month I decided on a rainbow theme for his celebration. On the healthy side of things my sister expertly created some rainbow fruit kebabs, whilst on the more treat side I created some rainbow decorated cupcakes to complement the main rainbow cake.
These had a vanilla and raspberry sponge (although the raspberry is optional), topped with a wickedly rich white chocolate buttercream. I chose to add a sweet decoration on top because at a children’s party the more sugar the better. But otherwise I would either have left them as the plain buttercream or added a fresh raspberry on top.
- Ingredients:
- For the sponge:
- 150g softened butter or baking margarine
- 150g golden caster sugar
- 3 large eggs
- 150g self raising flour, sifted
- 3/4 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 1 1/2 tbsp milk
- 12 frozen raspberries (optional)
- For the buttercream:
- 125g softened butter
- 250g icing sugar, sifted
- 100g white chocolate
- 1 tsp vanilla extract
- 1 tbsp milk
Step 1: Line a 12-hole muffin tray with cases and preheat your oven to 180c.
Step 2: Beat together the butter and sugar until combined and then add the eggs, one at a time, beating as you go.
Step 3: Add the flour, and beat in along with the baking powder, salt, vanilla and milk until you have a smooth batter.
Step 4: Spoon the batter into the cases so that they are about 2/3 full and then, if you are using the raspberries, place one raspberry in the centre of each.
Step 5: Bake for 20 minutes until the cakes are risen and golden and spring back when pressed lightly.
Step 6: Leave in the tray for 10 minutes and then remove to a wire rack to cool completely.
Step 7: Melt the white chocolate in a microwave-proof bowl in 30 second bursts, stirring after each time. It’ll take about two minutes in total. Leave to cool for five minutes.
Step 8: Whisk the butter and icing sugar together until light and smooth.
Step 9: Add the vanilla, milk and cooled chocolate and continue to whisk until fully combined.
Step 10: Once the cakes are completely cool, spread or pipe the buttercream over the tops. Add any extra decorations you desire (a whole fresh raspberry would work well).