Gluten Free White Chocolate and Raspberry Cupcakes
As someone with a real sweet tooth, white chocolate and raspberry is a dream flavour combination for me. The tangy raspberries in these cupcakes go so well with smooth white chocolate icing. For Halloween, I decided to make a creepy version and they went down a treat!
I’m a big advocate of using the ‘all in one’ method of combining all of the ingredients for your cake in one go. It always works well for me, and it’s an awful lot less faff than having to cream together the butter and sugar first.
The key thing is to make sure your butter is soft first. If you don’t have time to leave it out of the fridge for a few hours then you can give it a quick zap in the microwave (15 seconds or so) to soften it a little.
To make these cupcakes really perfect, you could actually weigh your 3 eggs out of their shells. If they weigh a little more or less than the 180g of flour, sugar and butter suggested then you could adjust these weights slightly to match. That is always my go-to trick for perfect fluffy cupcakes.
If you’re on Instagram, don’t forget to tag me @the.gfg so I can see your bakes!
Ingredients
For the cake:
3 large eggs
180g gluten free self raising flour (I use Freee)
180g caster sugar
180g unsalted butter (softened)
100g raspberries
1 tsp xantham gum (don’t leave out!)
1 tsp baking powder
For the icing:
150g unsalted butter (softened)
300g icing sugar
2 tsp milk
40g white chocolate
1 tbsp raspberry jam (unseeded is easiest but seeded will work)
If decorating for Halloween - 24 sugar eyes
Method
Pre-heat the oven to 180°C.
In a large bowl beat together the the flour, sugar, butter, eggs, baking powder and xantham gum with a wooden spoon until you have a smooth and lump free batter (you could also use a food processor).
Chop the raspberries in half. Gently fold into the cake batter.
Place 12 cupcake cases into a cupcake baking tray. Distribute the batter between the cupcake cases so there is a more or less even amount in each.
Bake for 17 minutes or until the cupcakes are golden and spring back up when gently poked in the centre. Leave the cupcakes to cool completely on a wire cooling rack before icing.
To make the icing, beat the butter in a bowl with a wooden until smooth. Alternate adding in the icing sugar and the milk, beating well with each addition.
Melt the white chocolate in the microwave (or in a small pan) and stir the melted chocolate into the icing. Once your cupcakes are cool, pipe the icing onto them.
If you are using seeded raspberry jam, pass the jam through a sieve or a strainer to remove the seeds.
Put the jam into a piping bag and cut a small hole in the end. Drizzle the jam over the top of the cupcakes (if you are making these for Halloween, also add some drips of jam for a 'blood’ effect). Decorate with the sugar eyes if using.
