“Tea makes it possible to get out of bed. Cupcakes make it worthwhile.” ~ Unknown Author

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!


2 Comments Add yours

  1. fiona says:

    Were they good? The white chocolate is only in the icing for the ones we made.

    1. yes they tasted yummy! Even if the jam kinda sunk to the bottom!

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