White Chocolate and Raspberry Bakewell Cupcakes

This recipe took so many changes and adjustments but after a good couple of attempts, proportion changes and advice from friends I finally got it to a stage I am happy with.

Ingredients (Makes 8-10)

60g unsalted butter

60g Lurpak spreadable slightly salted

50g caster sugar

2 eggs

65g raspberry seedless jam

45g frozen raspberries

2 tsp almond extract

2 tsp vanilla extract

120g self raising flour

1-2 tbsp milk

1 bar white chocolate

Fresh fruit, flaked almonds and icing sugar (to decorate)

Cupcake liners

Cupcake tin

Method

1. Preheat an oven to 180 C/ 160 C fan and line with cupcake liners.

2. Cream the butter, Lurpak and caster sugar together in a bowl till smooth. In another bowl whisk together the eggs, raspberry jam, frozen raspberries, almond extract and vanilla extract till combined and then combine with the butter mixture. Whisk until smooth and slightly aerated.

3. Fold in the flour and add milk until the mixture drops back off the spoon after a second of being held over the bowl. Then whisk again for 1-2 minutes until completely smooth and light.

4. Place 1 heaped tbsp of mixture into each liner and smooth over. Then place a square of white chocolate onto it and press gently in before adding another heaped tbsp of mixture on top.

5. Bake in the oven for 25-30 minutes until risen and slightly browned on the top.

6. Leave to cool for ten minutes and then turn out of the cupcake tin onto a cooling rack.

7. Once cool, slice the top off the cupcake to make a flat centre. Then chop up your fruit and melt the rest of the white chocolate. Dip the base of the fruit into the chocolate and press onto the cupcake. Add flaked almonds too if you like! (I used strawberries as I couldn't find fresh raspberries but I actually love how they turned out.

I hope you enjoy my first sweet recipe! I worked really hard on them so let me know what you think!.

Signed A Shipwrecked Coffee Addict