Home Tags Posts tagged with "muffin"



Raspberry White Chocolate Buttercream Cupcakes


Ingredients (2 dozen cupcakes):

1 (18.25 ounce) package vanilla cake mix

1 cup water

1/3 cup vegetable oil

3 eggs

8 ounces fresh raspberries

1 tablespoon water

3 tablespoons white sugar

1 tablespoon cornstarch

Raspberry White Chocolate Buttercream Cupcakes

Raspberry White Chocolate Buttercream Cupcakes

1/4 cup water

2 cups white chocolate chips

1 cup butter

5 cups confectioners’ sugar

2 tablespoons milk, or as needed


  1. Preheat oven to 350 F (175 C).
  2. Grease 24 muffin cups or line with paper liners.
  3. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
  4. Spoon batter into prepared muffin cups, filling them about 2/3 full.
  5. Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
  6. Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  7. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  8. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  9. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  10. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  11. Spoon about 2 teaspoons raspberry filling into each cupcake.
  12. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
  13. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners’ sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
  14. Slowly beat in remaining confectioners’ sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  15. Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes. If using a piping bag and decorative tip to ice the cupcakes, make sure that the white chocolate is completely melted and there are no small chunks.

Cupcakes are the perfect choice for any celebratory occasion and can be easily transformed to make scary, yet delicious treats that will complete any Halloween party or gathering.


Witch hat cupcakes



For the cakes:

  • 150g self-raising flour
  • 150g butter (room temperature)
  • 3 medium eggs (room temperature)
  • 150g sugar
  • 1tsp vanilla extract
  • 30ml milk (room temperature)

For the buttercream:

  • 270g unsalted butter
  • 400g icing sugar
  • 1tsp good quality vanilla extract
  • 30ml milk
  • Tangerine food colour

For the toppers:

  • 250g black fondant
  • 100g white fondant
  • Gum tragacanth (optional)
  • Black, yellow, tangerine and violet food color
    Witch hat cupcakes

    Witch hat cupcakes


  • 12 purple cases
  • Sharp knife
  • 1cm and 7mm square cutters (optional)
  • Small paint brush
  • Wilton 2A nozzle and piping bag (optional)
  • Large drying sponge or greaseproof paper




For the toppers:

  1. You will need to make these toppers 2 days before you actually need them in order for them to set.
  2. The day before you want to make these toppers. Add your gum tragacanth to the black fondant and knead for 5 min, adding this can sometimes dull the black color so add a touch of black food color to bring it back again. Wrap this in cling film and pop in an airtight container overnight. This is an optional step but makes the fondant easier to work with.
  3. Color 50g fondant purple and 50g yellow.
  4. Rolling the black fondant out to 3mm thick and cut 12 triangles to fit the size of your cupcakes. After cutting the triangle bend the tops slightly to give a ‘floppy’ look. Pop the triangles on a large drying sponge or a piece of greaseproof to dry while you make the straps.
  5. Roll out the purple fondant to 2mm thick and with a sharp knife cut 4mm thick straps and place ¾ of the way up the hats. Trim to size and stick with a brush of water
  6. For the buckles roll out the yellow fondant and with a sharp knife cut 12 squares using the square cutters if you have them. With a smaller square cutter, cut the centre from the larger squares. Alternatively you can cut a small square from the left over purple fondant and stick it in the centre. Stick the buckles with a brush of water in the centre of the purple straps.
  7. Leave to dry for a couple of days in a breathable box – cake or shoe boxes work well. This will make sure the hats don’t droop onto the cakes.

For the cakes:

  1. Preheat your oven to 160°C/325°F/Gas Mark 3. Line the baking tray with 12 cases
  2. Add all the ingredients into a large bowl and mix until smooth, don’t overbeat or the batter will be greasy.
  3. Divide the batter between the 12 cases and bake for 20-25. Remove and cool in the trays for 10 minutes before moving to a wire cooling rack
  4. To make the buttercream: Pop all the ingredients onto a large bowl and beat on a low speed for about 7 min until smooth.
  5. Once cooled completely, pipe or spread a ball of buttercream into the centre of the cake. If using a piping bag, hold the nozzle in the centre of the cakes and apply pressure the bag, while keeping the nozzle in the centre. If you press the tip into the buttercream as you apply pressure you’ll get a perfect ball of buttercream. Stop applying pressure when the buttercream reaches close to the cake cases.
  6. Top the buttercream with a witch hat topper.