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Raspberry and White Chocolate Cupcakes

April 21, 2011

Easter is such a lovely time of year and it is made even better by this glorious weather. Not that you really want to be stuck in your kitchen, but if the urge takes you, here are some easy ideas for decorating Easter cupcakes.

These are white chocolate chip cupcakes filled with seedless raspberry jam, but you could use a chocolate recipe and just use mini eggs, Easter chicks and hundreds and thousands to decorate. Once baked, I used a teaspoon to scoop a bit of cake out from the middle and filled them with the jam, but lemon curd works really well too with white chocolate.
Easter Cupcakes
Easter Cupcakes
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Raspberry and White Chocolate Cupcakes

Prep 30 mins

Cook 20 mins

Total 50 mins

Author Ren Behan

Yield 12

Tasty cupcakes to make and decorate over Easter, filled with jam or lemon curd.

Ingredients

  • For the cupcakes
  • 375 g self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 120ml milk
  • 120ml vegetable or rapeseed oil
  • 1 teaspoon vanilla essence or extract
  • 115g unsalted butter (at room temperature)
  • 225g caster sugar
  • 3 eggs
  • 50g seedless jam or lemon curd
  • For the white chocolate buttercream
  • 50g white chocolate
  • 125g unsalted butter at room temperature
  • 250g icing sugar
  • 2 tablespoons of milk

Instructions

  1. Preheat the oven to 180C/160 fan/gas 5 and line a twelve-hole muffin tin with paper cases.
  2. Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.
  3. Measure out the milk, oil and vanilla in a jug and also leave to one side.
  4. Whisk the butter and sugar in a mixer until very pale and creamy.
  5. Add the eggs one at a time and mix.
  6. Add the flour mix and milk/oil mix alternately to the mixer until it is combined - be careful not to over mix.Spoon into the paper cases.
  7. Bake for 20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.
  8. Once cooled, using a small spoon, scoop out a hole in the centre of the cupcakes and fill with jam or lemon curd.
  9. For the Buttercream
  10. Melt the white chocolate in a bowl in the microwave (for 30 seconds) or in a bowl over a pan of gently bubbling water. Leave to cool slightly.
  11. In a stand mixer, beat the butter until pale.
  12. Add the icing sugar a little at a time and beat again until smooth.
  13. Pour in the white chocolate a mix well.
  14. Add two tablespoons of milk to loosen the mixture a little if it is too thick.
  15. Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with chocolate mini eggs, chicks and hundreds and thousands.

Happy Easter!

Filed Under: Baking and Desserts8 Comments

« Easter Egg Colouring and Decorating Fun!
A Pasta Class with Katie Caldesi »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Marshall Tuckerson says

    March 17, 2013 at 8:25 am

    Now here is a medical experiment you would love to volunteer for. Engler’s team divided 21 healthy adults into two groups. One group got a Dove Dark Chocolate bar every day for two weeks. Like other dark chocolate bars with high-cocoa content, this one is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.”

    My favorite web blog
    <,http://www.beautyfashiondigest.com/buxom-lip-gloss/

    Reply
  2. magi says

    July 15, 2011 at 5:50 am

    >Wow!!!! Beautiful photos! Fabulous site……
    Awesome – thanks for including me! You're the best. Hope you are doing well.

    Food Display Cabinets

    Reply
  3. Fabulicious Food says

    May 17, 2011 at 5:29 pm

    >Thanks James, I'm guessing you came over from Julia's blog? It's always nice to find a surprise inside a cupcake! Though I would love a slice of your lemon Victoria sponge and I remember the bluebells from you post too.

    Reply
  4. James Brewer says

    May 17, 2011 at 12:35 pm

    >The photos look brilliant and the cakes even better. The idea of the little bit of jam in them sounds wonderful, and a nice little surprise.

    Reply
  5. MeLikeyUK says

    April 27, 2011 at 9:45 am

    >Thanks for the tip!
    If you are a novice – it certainly doesn't show – very professional 🙂

    Reply
  6. Fabulicious Food says

    April 26, 2011 at 6:55 pm

    >Thank you so much. Hope you had a great Easter. A good alternative to buttercream on a cupcake is just freshly whipped cream, perhaps with a smidge of sugar or vanilla. It needs to be quite firm, so as not to just slide off, but not so firm that it starts tasting buttery! My camera is a Nikon – I'm still very much a novice!

    Reply
  7. MeLikeyUK says

    April 25, 2011 at 10:16 am

    >These are so pretty! With original flavours too.I love the cup and saucer – very girly!
    If you didn't like the idea of buttercream on the cupcake, what would you suggest as an alternative?
    I love your photographs! Which camera are you using?

    Reply

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