Sunday 17 August 2014

White chocolate and blackberry cupcakes

Makes about 18 cupcakes


  • 250g unsalted butter, cubed
  • 150g white chocolate, chopped
  • 440g caster sugar
  • 250ml milk
  • 225g plain flour
  • 75g self-raising flour
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 125g blackberries, halved, plus extra for decoration
  • 110g butter, softened
  • 250g icing sugar
  • 150g white chocolate, broken in to pieces
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • Preheat oven to gas mark 4/180°C/350°F and line a muffin tray with cupcake cases.
  • Combine butter, chocolate, sugar, and milk in a saucepan and heat over a low heat, without boiling, stirring until smooth. Remove from the heat, pour in to a bowl, and allow to cool for about 15 mins.
  • Using an electric whisk add the flours and then the vanilla essence and eggs and whisk until combined.
  • Gently stir through the blackberries.
  • Spoon the mixture in to the cases to about a third full and bake in the oven for 25-30 mins. The cakes should be a golden brown and have quite a crunchy top when fully baked.
  • To make the icing, melt the chocolate over a pan of water. Remove from the heat once melted and allow to cool slightly.
  • Use an electric whisk to beat the butter. Gradually add the icing sugar, beating well so that the mix is pale.
  • Add the white chocolate and vanilla extract and mix in. 
  • If the mix hasn't come together well or needs to be a bit softer, add the milk and mix well.
  • Once the cupcakes are fully cooled pipe on the icing and top with a blackberry.

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