Hi Sally! Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? Mary Berry Chocolate Cupcake Recipe | How To Make Cupcakes What oven temp and cooking time do you recommend to make these mini? RELATED:Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes, Win 10,000 to kickstart your fashion career, Wedding lists 2023: what every couple will be wishing for, 6 of our favourite bags from the luxe new accessories label to know. Spoon mousse into a piping bag or zip to bag. I filled the cupcakes with chocolate whipped cream first. Hope this helps! Raspberry & White Chocolate Cupcakes - The Baking Explorer Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Thank you. Cupcake recipes are great to serve to a crowd on a special occasion! I am not a certified Dietitian or Nutritionist, Your email address will not be published. Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Place 4-5 raspberries onto each cupcake and gently press them in a little. Great chocolate flavour. Swiss buttercream can seem like a tricky frosting to make as there are some things that can go a little wrong. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Then add eggs and vanilla extract and mix them in. The raspberries are added after most of the batter is in the cupcake liners. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. How to make Raspberry & White Chocolate Cupcakes To make the sponge, mix together the butter or baking spread and caster sugar. Thanks so much!! Mary Berry Chocolate Cupcakes - Bake It With Love I made your cupcakes and they were a hit at my office! 20-Clove Roasted Garlic Cauliflower. Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Thanks for any help! Semolina gives . Raspberry and White Chocolate Cupcakes | Tastemade (Or your scoop is bigger! This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Awesome recipe, thanks a lot! Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. Hi Kristine! Thanks. Do not use my images without prior permission. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Could I use freeze dried rasperrys in the mix instead of fresh? Definitely dont look like the picture lol. x, Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great. You could, or slightly less the baking time may also be slightly less as pistachios are drying compared to raspberries! is our usual go-to topping for these cupcakes, youll especially love them with, this extra creamy frosting made with fruity raspberry preserves, Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from, . Hiya! For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. I would try adding one teaspoon of each! How much frosting does the recipe make? Thanks! Would that work and if so what quantity? Thank you, Hey!! It doesnt have to look pretty because youll top the cupcakes with frosting. Gorgeous!!! Set these dry ingredients aside. Let me know how it goes! . With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube. If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh. whoa! Me and everybody else in the house looked silly staring at the cupcakes while they were cooling! I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because thats never a bad thing, right?). Raspberry and White Chocolate Cupcakes 120 grams flour 3 grams baking powder 60 grams butter 50 grams granulated sugar 1 egg 40 milliliters milk 1 teaspoon brandy 6 fresh raspberries Jam 100 grams raspberry 40 grams granulated sugar 1 teaspoon lemon juice Buttercream 100 grams unsalted butter 200 grams confectioners' sugar 20 grams white chocolate Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. Place 4-5 raspberries onto each cupcake and gently press them in a little. I simply used asmall frosting knifeto frost the cupcakes. Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!). Hi Sally, To make the coulis, put half the raspberries in a small blender. Twitter If I only wanted to make half the cupcakes can I just half all ingredient ? *This post may contain affiliate links. I dont have an electric whisker to have to use my hand! These cupcakes will last in an airtight container for 3 days at room temperature! Reserved. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. $3.50. One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! Is it just because they are so light & fluffy? Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Aww wow thank you for such lovely feedback! Would you recommend that I double the quantity of all the ingredients? White chocolate and raspberries pair perfectly together in this recipe. Combine and add buttermilk as directed below. Please let me know what you think! Thank you for bringing your delicious cupcakes to the party this week! I'm right there with you - my husband loves white chocolate, but I find it generally a bit too sweet, so I like it combined with something tart. Learn how your comment data is processed. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. They got rave reviews !!! Line a 12-hole muffin tin with paper cases and set aside until needed. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Perfect again !! (Mini ones take about 12 minutes to bake!). Beat the butter and sugar until light and creamy. I baked these cupcakes for my dads birthday. You can realistically use any white chocolate you fancy the key is just to make sure its not too hot before adding it into your buttercream! These can freeze for up to 3 months! Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. *I earn a small amount of money if you buy the products after clicking on the links. Yes! At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. can I substitute the raspberries for strawberries instead? Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. Can I leave out the white chocolate in the buttercream? Scrape down the sides of the bowl. You will also need to decorate the cupcakes with dairy free white chocolate. Wondering if it would be enough to frost a cake! Preheat oven to 325F/163C. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Thank you! Everytime I use icing sugar it ends up all over my kitchen. mini ones take about 12 minutes to bake xx, Hi Jane I have tried so many of your recipes & theyre all amazing! Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. 136 calorie chocolate cupcakes. 3 Peach Recipes. I use Callebaut chocolate in baking but any will do! Why would freeze-dried raspberries not work? 50g (2oz) dried cranberries. Top with crushed freeze-dried raspberries for decoration. Step 2 - In the bowl of a stand mixer, add egg whites and granulated sugar. Raspberry and white chocolate has got to be one of the best flavour combinations ever - raspberries are officially my favourite berry and white chocolate is, well, chocolate! If you used all purpose it could be that too much baking powder was added, although that tends to create a bitter taste rather than floury. The best way to eat it is fresh . Or butter too cold? You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. cake was delicious but buttercream was revolting,the cake could use a bit of salt.But still disgusting. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the sugar has melted. Published 8 February 23. See recipe notes there for details on making in a 913 pan. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. Thanks! Yes, a cup of chocolate chips in the batter will be wonderful. My cupcakes went *poof* (as in they spread everywhere). I only used the recipe for the sponge cake which tasted lovely but as some others have said when baked they overflowed the cases due to the added baking powder. Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Step 1 - Bring a pot of water (with 1 inch of water) to a simmer. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Stir until melted but not hot. I wont be giving away my secrets haha! Can I melt the chocolate chips Instead and put in the sponge? I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Sorry if this is a silly question but do you sift the self raising flour? I made them for a birthday but dont want to give them away! Line a muffin pan with cupcake liners. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Thats exactly what I do I just split it evenly using a 5cm scoop! Recipe was really easy to follow and they were super fun to make. I have been collecting your recipes to try for a while now and finally got a chance to yesterday for a charity bake you really are the queen of moist cakes!!! Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. Serve. En caso de usar harina normal (sin levadura), cunto de polvo de hornear podra usar? Love this recipe they turned out fantastic, will definitely make again. If you only have a gluten free plain flour blend, you will need to add baking powder. Thanks Eb! Raspberry and White Chocolate Muffins - Bake Play Smile I hope that helps and you enjoy the cupcakes . x, Hi Jane, Used the correct butter etc not enough chocolate maybe? Hi Jus, I've not tried it myself, but I don't see why not! The frosting starts a similar way to this. I was wondering if the raspberry frosting is thick enough to pipe a rose on the top (sort of like your two toned rose cupcakes but only one color)? Last modified on Serve them for valentines day, birthdays, baby showers, or just simply because! 225g baking spread, from the fridge 225g caster sugar 275g self-raising flour 1 level tsp baking powder 4 large eggs 4 tbsp milk 1 tsp vanilla extract x 7g tub freeze-dried strawberries 100g white chocolate, melted, For the topping: 100g butter, softened 175g icing sugar, sifted 2 tbsp milk tsp vanilla extract x 7g tub freeze-dried strawberries. Fill the cupcake cases 2/3 of the way up and bake in the preheated oven for about 20 mins. Thanks x. I've used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don't want. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Let the chocolate cool to room temperature. Hi Kat Thank you! . Let the ganache cook 3 minutes, dip the tops of the cupcakes in the ganache. I used a baking spread for the cupcakes and unsalted butter for the buttercream. It's the perfect texture cake to go with the sweet white chocolate chips and juicy raspberries. To make the chocolate icing melt the butter and pour it into a bowl. OAKBERRY Aa Bowls uma rede de fast-food Food saudvel presente em mais de 11 pases e com mais de 300 unidades. Thanks for spotting that Sarah - I've updated the recipe now. Im planning on making these for Mothers Day. 2 Ingredient Chocolate Fudge Cookies. Our easy butterfly buns recipe is perfect for kids. Hi Beatriz, the frosted cupcakes will be okay at room temperature for a day, but after that it is best to store them in the refrigerator. You cant use stork, or a spread, or a substitute for buttercream. This recipe can be frozen without the raspberry decoration. Step 6 - Scoop of the mixture into the 12 paper cases. Stir in the dry pudding mix into the cake batter. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Hi Kierra, I've never tried this, but if you give it a try let me know what happens! Add in the egg; beat until combined. #9 White Chocolate Raspberry Latte. Thanks always for amazing and easy recipes. Find Store - OAKBERRY Aa Continue. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. How would I do the measurements work to make this into an 8 cake? Just look at how beautiful it is!! x. Hi Jane! These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. Beat in the vanilla. BA1 1UA. Frost your cake with remaining frosting and decorate as desired. To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Sep 05, 2019 09:16 BST, The former Great British Bake Off judge has released a new book, Fast Cakes: Easy Cakes in Minutes. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. I got a fright when I I made these cakes for my friends hen party and she loved them. Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. Add the flour mixture and milk to the egg mixture in three additions, beginning and ending with the flour mixture. Here she shares one of her favourite recipes, When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes. Lovely cupcakes, came out light and fluffy. This helps to stop them from sinking in the batter. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Oh you must try it, it's such a yummy combination! While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. But a little pricey. For the raspberry buttercream: Put the raspberries in a bowl with white granulated sugar, mix and leave to marinate for 30 mins. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. Fold the chocolate chips into the cupcake batter, leaving behind any excess flour. The cupcake cases were not very good quality or not greaseproof, the cupcakes were stored in an airtight container before they were fully cooled down, or the cupcakes were left to cool in the baking tin - I hope that helps for next time! Everything you see is vegetarian, and there are vegan options too! Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. White chocolate and raspberry cheesecake recipe - BBC Food - BBC - Home They were a huge hit! Well, what I could scrape off the tin lol. X, Could I replace raspberries with pistachios? Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. just whoa!!! Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! Is there an easy way to adapt these to be Gluten Free at all? 2022. How much mixture would you recommend putting in each cupcake case? When you touch the sides of the bowl they shouldn't feel warm. Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. will remind you of an indulgent raspberry truffle. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. It will keep in the freezer for up to a month. The unfrosted cupcakes can also be frozen for up to three months - Wrap them tightly before freezing and allow them to thaw at room temperature before frosting. I really wanted them to have lots of raspberry yummyness! Thanks! From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! White Chocolate-Raspberry Cupcakes | Williams Sonoma Celebrate Rio Carnival 2023 Thank you XX, Thank you so much for such lovely feedback Rebecca!! x. As an Amazon Associate I earn from qualifying purchases. As always, I used a standard sort of cupcake recipe because why mess with something right?! This didnt matter too much though because I piped my buttercream over it. Toffeed raspberry and white chocolate cupcakes. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. They went down really well at home so I will definitely be making them again! I like them all equally, except the Sharffen Berger. Make 12 cupcakes using this recipe Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. Your email address will not be published. Stir in the vanilla. Hope this helps! If it is possible what quantities would you suggest. If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Welcome to my Kitchen! White Chocolate and Raspberry Cupcakes Recipe - Food.com Once the sugar has dissolved, place the bowl in your stand mixer fitted with the whisk attachment. Thank you x. She would like it as her wedding cake flavour. Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. Anyway back to the cupcakes. Hi Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. June 14, 2013 by Kirsten 4 Comments. I'd love to hear from you! Preheat oven to 350F. A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. Looking forward to trying this! I made these cupcakes the other day and they tasted amazing!!! Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. If you want to make this recipe into a layer cake, youll have to work it out yourself! Beat the butter and sugar until light and creamy. Mary Berry's white chocolate and raspberry traybake recipe | HELLO! Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Dont stop stirring or some egg whites may overcook on the edges of the bowl. I use either Scharffen Berger, Trader Joes, or Hersheys. Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as the guardian, and cosmopolitan magazine. Put all the traybake ingredients, except the freeze-dried strawberries and white chocolate, in a large bowl and beat with an electric mixer until light and fluffy. Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! Happy Fiesta Friday! Made these cupcakes yesterday and they are so lovely! Hope this helps! you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! These are simply delicious. They did taste nice though lol. I'm sorry to here about the floury taste you describe. Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. I ran into a lot of issues trying to use fresh raspberries. Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. Hi Sally , Pour into the mascarpone and stir, but be careful not to over mix. Hi Sally, if using coconut oil instead of vegetable oil, should it be 1/3 cup while in solid form or in liquid form? PDF Cupcakes Treats Spoon half of the white chocolate mixture over the base. Special Instructions. And I encourage you to do the same! I would say maybe 1/2tsp (or whatever you find best!) Hi Natalie, firstly I'm so pleased you thought they were delicious, and I love that you used cream cheese frosting - such a yummy combination! Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! Your email address will not be published. Hi Jane , love the recipe. Fill greased or paper-lined muffin cups two-thirds full. If you wish to change your mind and would like to stop receiving communications from hellomagazine.com, you can revoke your consent by clicking on "unsubscribe" in the footer of the newsletter. Hi Tas, yes you can freeze them for up to 3 months. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! Welcome to The Baking Explorer! Add the eggs, one at a time, beating well after each addition. Keywords: chocolate cupcakes with raspberry frosting, The easiest and most moist and delicious. When you touch the sides of the bowl they shouldn't feel warm. Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? For best results use grams. Would the flavors go well together? I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Looking forward to your book (Ive already preordered :)). Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries. Bring a pot of water (with 1 inch of water) to a simmer. Cool in the cases on a wire rack. Mix together on a high speed with a whisk attachment for 2-3 minutes. Allow to cool completely before frosting. 50g (2oz) white chocolate chips. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital, For teaspoon (tsp) and tablespoon (tbsp) measurements, please use. Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Sorry I dont understand do you mean the freeze-dried raspberries? Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! The one I use is linked on My favourite baking equipment post! Gracias. I would recommend avoiding cooking or baking chocolate. Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake? It's both fresh and sweet and brings a great color contrast! Directions. If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. When you purchase through links on our site, we may earn an affiliate commission. I used 1 cup and coated the raspberries like the recipe calls for. They look lovely! Thanks for so many fantastic recipes, Im looking forward to working my way through them! Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Thanks Jane! Have fun! Don't overbeat the mixture. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. To decorate, make a white chocolate buttercream by mixing softened butter and icing sugar together, then add melted white chocolate and mix until combined. Pour or pipe the coulis into the holes, reserve some for decorating. Preheat the oven to 350 degrees. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds. this was absolutely delicious and it was such a simple recipe, really recommend. Any ideas what happened? Love all your recipes! The cupcakes will last for 2-3 days in an airtight container in a cool place. Hi there. For best results, use an electric mixer. To freeze them decorated (I don't recommend freezing the fresh raspberry decoration so please remove this first), freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Love all things chocolate? As a standard these days, because I cant seem to break a really ingrained habit I used my FAVOURITE 2D closed star piping tip! Baked them for my work colleagues for Valentines Day, I just adapted the recipe and added red and pink heart sprinkles with a giant white button to finish them off. . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kat! Simply follow my recipe for Strawberry Frosting and use raspberries instead. Hi Jane Pipe over the cupcakes, sprinkle with chocolate decorationsand leave to set before serving. Yes! I followed the recipe exactly, and am not a bad baker. White Chocolate and Raspberry Cupcakes - Parsley and Icing Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Pour or pipe the coulis into the holes,. What is your opinon? The batter is thinner than you would expect and it helps create their spongey, yet rich texture. Really like the fresh raspberries in the cupcake mix. So for this recipe you'd need to add 1 + teaspoons baking powder.