FAST FOOD

White chocolate cupcakes with raspberry frosting

Serves 8



125 gm   soft unsalted butter
110 gm (½ cup)   caster sugar
3   eggs
80 gm   white chocolate, melted
110 gm (¾ cup)   plain flour
1 tsp   baking powder
Raspberry frosting
250 gm   soft unsalted butter
1 cup   icing sugar, sifted
150 gm   raspberries, puréed and strained


1 Using an electric mixer, beat butter and sugar until light and fluffy, add eggs one at a time, beating well after each, then add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line two 6-hole (1/3 cup-capacity) muffin tins with 8 paper cases, then divide mixture among cases and bake at 180C for 20 minutes or until cakes spring back when lightly pressed.
2 For raspberry frosting, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add raspberry purée and beat until combined. Spread frosting over cupcakes and serve. Cupcakes will keep in an airtight container for up to 3 days.


RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Rodney Dunn

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