raspberry-swirl-cupcakes

Raspberry Swirl Cupcakes recipe from Raspberri Cupcakes




Ingredients

For the icing:
150g (about 1 punnet/5.5oz) raspberries (frozen or fresh), pureed and strained (about 1/2 cup strained puree)
Finely grated rind of 1/2 lemon
1/4 cup sugar (50g)
340g (1.5 cups) butter (preferably unsalted, I used salted and found it too salty in this case)
255g (9oz/1.5 cups of chips) good quality white chocolate (min 30% cocoa solids, do NOT use baking chocolate), finely chopped
Optional: Fresh raspberries for decoration
For the cupcakes:
150g (about 1 punnet/5.5oz) raspberries (frozen or fresh), pureed and strained (about 1/2 cup strained puree)
295g (about 2 cups + 1 tbsp) plain flour
4 tbsp cornflour (cornstarch)
2/3 cup milk at room temperature
6 large egg whites at room temperature
2 tsp pure vanilla extract
350g (1 3/4 cups) granulated sugar
4 tsp baking powder
170g (1 1/2 sticks butter), softened but still cool
Optional: 50g raspberries, chopped
For directions on how to make raspberry swirl cupcakes, visit Raspberri Cupcakes!
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