White chocolate mud cake with raspberry swirled through, topped with whipped cream and raspberry jam.
Now before we start can I first say sorry in advance, these cupcakes were a disaster! I was so excited about this weeks cupcakes. The plan was to make white chocolate mud cupcakes with raspberry swirled through it, top it with raspberry swiss meringue buttercream and then some white chocolate curls. Doesn't that sound good? Yeah I thought so too.
I taught myself a valuable lesson with these cupcakes, if you add too much liquid to cupcake batter you will end up of with horribly misshaped volcano looking thingys that can not leave the household unless you want to bring great shame upon your name. I should have added a few whole raspberries to each cupcake, but I didn't. Instead I thought it would be cool to mush up the raspberries and add a large tablespoon to each cupcake - this is not a good idea, don't do it. The cupcakes were so bad that I didn't even make my SMBC. Instead I picked out the best looking one, topped it with some whipped cream and raspberry jam and took my photo to record my disaster. The rest of the cupcakes were broken up put into a large bowl with some custard, strawberry jelly and whipped cream, and was made into a divine trifle. May I suggest you do this if you have any baking disasters - it was fabulous! Anyway I will now give you the recipe - proceed with caution...
White Chocolate Cupcakes with Raspberries (adapted from The Australian Women's Weekly - Cupcakes)
Makes 16 cupcakes
250g unsalted butter, chopped
160g white chocolate
440g caster sugar
150g plain flour
150g self-raising flour
300g frozen raspberries, thawed
- Preheat oven to 170 degrees celsius and line 2 12-hole muffin trays with cupcake cases.
- Combine butter, chocolate, sugar and milk in small saucepan; stir over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
- Whisk in sifted flours, then eggs. Divide mixture among cases.
- Add 2 or 3 raspberries to each case - DON'T mush up the raspberries and swirl through like I did.
- Bake for 30 minutes.
- Top with whipped cream and raspberry jam, if desired.
1/10 - they tasted alright, but everything else about them was a complete disaster :(