I have a huge soft spot for white chocolate and raspberry - it really is the loveliest match of flavours and is perfect as a little cupcake, plus these cupcakes are so lovely for an afternoon tea, dessert during the Christmas season or even a lovely homemade gift. With all of the delicious summer berries in season at the moment, it’s the perfect time to make a few batches of lovely raspberry curd to add to your baking and oh so cute white chocolate and raspberry curd cupcakes! x
White Chocolate & Raspberry Curd Cupcakes
Preheat oven to 160°C (140°C fan-forced). Line your cupcake trays with cupcake liners. In a medium/large saucepan, combine the white chocolate, butter, sugar, vanilla essence and milk; continue stir over low heat until smooth. Pour the chocolate mixture into a large bowl and allow cool for slightly before whisking in the sifted flours and then the eggs one at a time (be sure to crack these into another bowl first, you don’t want to ruin your cake batter with a bad egg) continue to whisk by hand until smooth and combined. Fill your cupcake trays 3/4 full and bake for around 10-15min or until a skewer comes out clean. Allow the cupcakes to cool completely before adding the raspberry curd and icing.
swiss meringue buttercream
Wipe the bowl and beater of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add thee egg whites and sugar, place the bowl over a pot of simmer water (not boiling). Whisking the egg and sugar mixture constantly, until temperature reaches 140 degrees F, if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot to touch.
With a whisk attachment on a electric mixer mixer, begin to whip on a medium speed until the mixture is thick, glossy, and the bowl is cool to touch. Switch over to paddle attachment and, while mixing on continuous medium speed, gradually add softened butter until combined, mix until it is silky smooth – this icing can curdle, if it does, keep mixing and it will come back to smooth. Add the vanilla essence and mix well - now add the raspberry curd, you can add a tablespoon at a time so you can control how sweet it will taste, continue beating the icing while adding the curd.
assembling your cupcakes
Once your cupcakes are cooled, gently cut small cone shaped hole in your cupcake and drop a teaspoon or so of raspberry curd into the hole. Don’t worry about if it looks a little messy, it will be covered with icing. Fill your icing bag with raspberry swiss meringue buttercream and using a 1M tip pipe a generous swirl on top of your cupcake - enjoy! x