Ok so I am not going to take the credit for these beauties!
I wish I could though as they are delicious and a firm favourite in our house when it’s a special occasion.
I found this recipe in the Primrose bakery cookbook, there are some fantastic cupcake recipes in there but this one has to be my favourite.
October is a month full of birthdays for my house hold including my own. Every year I love to bake cakes to celebrate and to share with my family and friends.
I wanted to share this recipe with you all as these are so easy to make and a perfect treat for the weekend. The raspberry jam centre and rich white chocolate buttercream marry together beautifully. You could even swap the raspberry jam for cranberry with Christmas coming.
Now you are all probably thinking why on earth am I sharing this recipe on my blog?!
Well I am a firm believer that we should never deprive ourselves of the foods we love, mine being cake! 😉 Otherwise we end up bingeing which isn’t going to help anyone achieve anything is it?
Enjoy cake as a treat and of course in moderation. I always reward myself with a little of what I fancy at a weekend and 1 cupcake is not going to hurt. 🙂
Recipe- Makes 12 cupcakes
110g Unsalted butter, at room temperature
125g Self Raising Flour
120g Plain Flour
180g Caster Sugar
2 Large Eggs
125ml Milk, at room temperature
1 tsp x Vanilla essence
3 tbsp x Raspberry seedless jam
12 x cupcake cases & tin
100g white chocolate
500g x Icing Sugar (Sifted)
110g Butter at room temperature
60ml Milk, at room temperature
1 x tsp Vanilla essence
Pre heat oven to 180 degrees and pop a cupcake case into each hole in your cake tin.
In a bowl combine the sugar and butter and beat with an electric whisk until pale in colour and fluffy.
In a seperate bowl weigh out both flours combining these together.
In a jug measure out the milk and add the vanilla essence.
Add an egg to the creamed butter and sugar mixture, whisk these in one at a time.
Gradually add a third of the flour and a third of the milk, beat again with the whisk and keep repeating this until all the flour and milk has gone.
Heat the raspberry jam for 10 seconds in a microwave and mix with a teaspoon.
Add the jam to your mixture and fold this in gently so you can see the jam ripple in the mixture.
Using a spoon evenly distribute the mixture between the cupcake cases.
Place in the oven and bake for 20-30 minutes. If your oven is new they may cook quicker so keep an eye on them.
Once cooked the top of the cakes should bounce back if you gently press on top.
Place on a cool rack to cool completely.
Once cooled carefully cut a hole in the centre of each cupcake creating a pocket for the jam. Carefully take out the centre of each and set aside.
Warm 2 x tablespoons of raspberry jam in the microwave for 15 seconds and stir.
With a teaspoon fill each hole in the cupcakes and place the centre cut out back on top.
Melt the white chocolate in a bowl over hot water, or in the microwave. Set aside to cool down.
Cream the butter and icing sugar together in a seperate bowl using a whisk. This will take a few minutes and should look pale with a smooth consistency.
Add the vanilla essence and the white chocolate, then whisk again until the chocolate is throughly combined.
Using a teaspoon decorate the tops of your cupcakes with a generous dollop of butter cream.
Enjoy with a nice cup of tea.
If you decide to make them please let me know what you think.