Raspberry Cupcakes With White Chocolate Ganache

A community recipe by miss emmalou

Not tested or verified by Nigella.com

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Introduction

Lovely, light, fresh little cakes with rich icing in contrast. They disappear in minutes whenever I've made them. These are nice even without icing, for those of you who aren't keen on too much sugar.

Ingredients

Serves: 12

For the Raspberry Cupcakes

1 cup unsalted butter
1 cup soft light brown sugar
2 large eggs
½ cup milk
2 teaspoons pure vanilla extract
½ teaspoon salt
2 teaspoons baking powder
1½ cups all-purpose flour
2 cups raspberries (fresh or frozen)

For the White Chocolate Ganache

12 ounces white chocolate (good quality)
1½ cups heavy cream

Method

Raspberry Cupcakes With White Chocolate Ganache is a community recipe submitted by miss emmalou and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180 degrees Celsius. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes).

Gently melt the butter in a medium heatproof bowl in the microwave. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.

Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.

Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones. Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack.

When muffins are cold, frost with white chocolate ganache. These are best eaten on the day (convenient eh?). Enjoy!

Ganache

Place the chocolate and cream in the top of a gently simmering double boiler (or just put one saucepan on top of another, this is what I usually do as I don't own a double boiler). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat.

Transfer to a bowl and place in the refrigerator to chill, stirring occasionally, for a few hours until thickened.

Tell us what you think

What 4 Others have said

What’s with the ‘cups’? I can’t stand it! Why can’t we just be told the amount in weight? I’ve got cups of all shapes and sizes.

Posted by ShaunMartin on 14th November 2020
I have just a little oven so I halved the recipe and baked this as a cake, and it was lovely! I served it with icing sugar dusted on top with tea!

Posted by katietomato on 26th February 2013
I made these today and was really looking forward to showing them off as they sound so delicious. However...they have all sunk in the middle and the raspberries seem to have all sunk to the bottom. What did I do wrong ????

Posted by Justinece on 23rd November 2012
I just used 250 grams of butter and that worked well for the muffins. A very tasty end result, well worth the effort.

Posted by Kiels on 5th October 2012