There would be no perfect birthday without cupcakes. Already my cupcake friend Anne sent me a lovely cupcake postcard with even lovelier birthday wishes. So thank you first of all. I have to mention her when I talk about cupcake happiness, because she was the one who opened the world of cupcakes to me. Yes, cupcakes are not only a good-looking dessert; no they also have emotional value. And on this special day, my birthday, which I am supposed to enjoy, and I definitely do, cupcakes have to be part of it.
I guess you got it. I love cupcakes. And for former birthdays, my friends offered me recipe books of all kinds, indicating the best looking and the tastiest cupcake recipes. The one I chose is a combination I really like: white chocolate and raspberries. I allowed myself to change the recipe a little bit. Normally I am not that courageious when it comes to baking. With cooking no problem, but with baking I am always a bit hesitating to change things. But so far, I cannot complain about the outcome.
Anne, if by chance you read this during your holidays, please do know that I would have given a lot to share these with you!!!! But for all the others, I am totally willing to share with you. The only thing you have to know is, that you have to be fast enough otherwise there won’t be any left. I can tell from experience, that they disappear quite quickly.
White Chocolate Raspberry Cupcakes
Ingredients
Cupcakes
- 225 g butter
- 225 g sugar
- 225 g flour
- 1 tsp baking powder
- 4 eggs
- 18 raspberries
- 100 g white chocolate chips
Icing
- 200 g cream cheese
- 175 g icing sugar
- 1 ts vanilla extract
- 3 tbsp butter
- 18 raspberries
Instructions
Cupcakes
- Preheat the oven to 175°
- In a large bowl whisk together the eggs, the sugar and the butter.
- Then add the flour and the baking powder. Now you can add the white chocolate chips.
- Place the paper muffin cups into the mold and add 1tbs of dough. Then add one raspberry onto the dough and fill the muffin cup 3/4 full with dough again.
- Bake the cupcakes for 20 minutes & let cool before icing.
Icing
- Whisk the cream cheese and the icing sugar together.
- Add the butter and the vanilla extract until you get a creamy paste.
- Put the icing cream for 10 minutes into the fridge. Then decorate the cupcakes.
- To put another fruit element on top, decorate each cupcake with a raspberry.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
