Gluten Free Raspberry & White Chocolate Cupcakes!

IMG_20150723_200157I 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 

(Makes 12)

Ingredients

  • 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)

Method

  • 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.
IMG_20150723_200037 IMG_20150723_200157Eat & Enjoy!
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