Sunday, 15 August 2010

Recipe of the Week - White Chocolate and Raspberry Mud Cupcakes

This month's cupcake hero ingredient is Raspberries. August's mystery box cupcake challenge is White Chocolate (read all about it here). I thought I would combine the 2 ingredients instead of creating 2 different cupcakes - my funds didn't really agree this month to let me!
Here's how you can also make them.
You Will Need...

For the Cupcakes
1 Egg
1 Cup Sugar
1/2 Cup Plain Flour
1/2 Cup Self Raising Flour
125 Grams Butter
1/2 Cup Water
100 Grams White Chocolate (I used Cadbury Dream)
1/2 Cup Raspberries (I used frozen raspberries)

For the Icing
220 Grams White Chocolate
1/2 Cup Cream

Preheat oven to 170 degrees celsius and line a cupcake tray with cupcake wrappers.
In a saucepan place the butter, sugar, water and white chocolate.
Keep stirring until butter and chocolate are completely melted.
Pour the chocolate mixture into a bowl and allow to cool for 15 minutes or so.
Once cool, stir in flours.
Then stir in egg.
Lastly stir in the raspberries.
Spoon 1/4 cups of the mixture into a cupcake tray lined with cupcake wrappers and place in your preheated oven for 30 minutes. You can test with a skewer. Keep in mind they are mud cakes, so the cake is a little moister then other cupcakes.

While cupcakes are cooking, break the white chocolate for the icing up and place in a heatproof/microwave safe bowl.
Pour 1/2 cup of cream in a saucepan and gently simmer until it just comes to boil. (I've often let my cream boil too much forgetting I had put it on the stove, it's no problem if this happens!)
Pour the boiled cream over the chocolate and stir until all the chocolate is completely melted. If you find that after a lot of stirring you chocolate is still not melted, just place in the microwave for 30 seconds at a time, stirring after each 30 second interval until chocolate is melted.
Place in fridge to cool completely.

Once cupcakes are cooked, allow to cool in their tray for 5 minutes then put on a cooling rack to cool completely.
Once cream/chocolate mixture is slightly firm to the touch (when you touch the top it leaves an imprint, your finger doesn't go all the way through. Kind of like jelly..) whip using your electric beater until fluffy.
Pipe ontop of cupcakes and sprinkle some extra raspberries on top.

Don't forget to visit Amy's blog, Vegan Cupcakes and other Culinary Creations to see everyone's entries for this month and vote for your favourite.. As well as look at some of Amy's amazing recipes.

Visit Sweetest Kitchen after the 20th and see what everyone has created with the white chocolate ingredient, and vote for your favourite. You can still have time to enter to win some amazing prizes!
The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:
Thank you to all the prize sponsors!


  1. Your cupcakes look decadent, great job! I love raspberries and white chocolate together! Good luck in the competition!

  2. Oh my, look at those pretty white swirls. I'm a big white chocolate lover, so I'd gladly take one (or more) of these beauties.

  3. I almost did the exact same thing as you! (Combine both contests into a raspberry white mud cake. Crazy!) But time didn't permit so I ended up with ZERO entries LOL. That white chocolate icing looks divine :)

  4. Hello, just letting you know you have left out the sugar measurement??? Can you please post the measurement. Thank you.