I love nothing better than a gathering of friends over tea and cake and with a date in the diary for Afternoon Tea my mind was off….what could I create and bake? Whilst wandering around M&S I discovered in their baking section a jar of White Chocolate Fudge Sauce! What better combination is there than raspberry & white chocolate, two of my favourite things! So with that in mind I set off to purchase a punnet of raspberries so I could get creating in the kitchen. These are the beauties I came up with!
These cupcakes are moist, tangy and sweet and I guarantee they won’t last very long! As with most sponge cakes I bake, the recipe for these cupcakes will be in lbs and ounces, it’s what I swear by, so apologies as this recipe will be a mixture of both metric and imperial measurements!!
Gluten Free Raspberry & White Chocolate Cupcakes Recipe
- 6 oz margarine
- 6 oz caster sugar
- 3 eggs
- 6 oz gluten free self raising
- 1/4 teaspoon gluten free baking powder
- Few drops of raspberry essence
- 225g fresh raspberries
- M&S White Chocolate Fudge Sauce (you will only use around half a jar, so store the remainder as instructed and use however you wish!)
- 300g Icing sugar
- 150g butter (at room temperature)
- Freeze dried raspberries for decoration (optional)
- Preheat the oven to 180ºC/gas 4
- Line a 12 bun muffin tin with cake cases
- In a large mixing bowl using an electic mixer cream together the margarine and caster sugar until pale and fluffy.
- Add the raspberry essence and eggs and beat until well combined
- Sift the flour and baking powder into the cake mixture and gently fold in using a metal spoon until well combined.
- Add approximately half of the fresh raspberries and gently fold into the cake mixture using a metal spoon. Some of the raspberries will break up and some will stay whole, this is absolutely fine.
- Equally spoon and divide the cake mixture between the cake cases, making sure the raspberries are equally distributed.
- Bake for 20-25 minutes, until golden and firm to touch.
- Remove from the oven and immediately remove cupcakes from the tin and place on a wire rack to cool. This helps stop the cake cases coming away from cupcakes.
- Meanwhile using a hand blender blend the remaining raspberries into a puree.
- To remove the rasperry pips pass the raspberry puree through a sieve into a large mixing bowl.
- Place the butter and the icing sugar into the mixing bowl with the raspberry puree and beat thoroughly together until light and fluffy
- Once the cupcakes have completely cooled using a sharp knife cut a hollow out of the centre of the cupcake (approximately 2cm across and 3cm deep)
- Place a teaspoon of the white chocolate fudge sauce in the hollow of the cake and gently replace the cut out piece of cake.
- Carefully fill a piping bag, fitted with a large star nozzle, with the raspberry icing
- Pipe swirls of icing on the top of each of the cupcakes and sprinkle with the Freeze dried raspberries to decorate
- Carefully melt approximately 1-2 tablespoons of the white chocolate fudge sauce in a small dish in the microwave until its runny (this will take literally a few seconds)
- Allow the sauce to cool and then drizzle over the cupcakes to decorate.