I seem to be baking a lot at the moment. It does not bode well for my diet. I have lost over 2 stone in the last year and a half and am aiming to lose another half a stone in the next few months. The problem is that I love to bake. I find it really calming, strange I know because many people find it so stressful.
Anyway yesterday I made raspberry and white chocolate cupcakes. My sister and mum had made some last week and I wanted to try it. Unfortunately I didn’t have the recipe so I just tweaked my standard vanilla cup cake recipe.
So 4oz golden caster sugar, 4oz butter (softened), 4oz flour, 2 eggs, two handfuls of white chocolate chips, a tsp of vanilla extract and 3 tbsp of seedless raspberry jam.
Cream the butter and sugar until light and fluffy, whisk the eggs in one at a time. Mix in the flour, white chocolate and vanilla. Then gently fold in the jam – you want it to look sort of swirled through.
Spoon into muffin cases and bake at gas mark 5 for roughly 15-20 minutes.
When they are golden take them out the oven. I then took a teaspoon of jam and poked (I’m sure there is a more technical term for it) it into the center of each cupcake.
For the icing I just added 100g of melted white chocolate to a standard butter cream recipe. I can’t give you exact quantities for this because I did it by guess work. Most boxes of icing sugar have a butter cream recipe on them. Spread on the cupcakes once they have cooled.
I then sprinkled white chocolate stars on the top. Enjoy with a cup of tea!