Raspberry Cupcakes with White Chocolate Frosting

So my friend Lisa lent me her Primrose Bakery cupcake book and when flicking through this recipe caught my eye. I absolutely love the raspberry-white chocolate combo so this was obviously perfect for me! All aspects of the recipe are quite different to my own standard recipes for both cupcakes and icing so it was somewhat of an experiment to see how these methods changed the final result as well as the taste test!

The first thing that struck me about this recipe was that it used both self-raising and plain flour which I have never seen before in a cake recipe like this. It also involved a lot more steps than my all in one method so it was definitely a lot more time consuming! The original recipe says to cut a hole in the centre of the cupcake once its cool and fill it with jam but to add an extra element of experimentation I put a whole raspberry into the centre of half of them instead to see what that turned out like.

Turns out, I totally do not like this recipe! The cupcakes are much denser than I personally like and somehow seem to wet as the cases seem to peel themselves off after a day… The frosting however was delicious and I will be using that again! I also really like the idea of the mixture having jam in it to give it that extra raspberry flavour so I think I will try adding it to my own cupcake recipe next time and see how that goes.

While this was definitely not the best recipe I’ve ever followed (or maybe it was me who did it all wrong) I have at least learnt that when I want to experiment in future, just change one thing at a time instead of ending up with a disaster! You have to admit, they do look good though!