White Chocolate and raspberry muffins


I am only blogging this recipe as it is simply one of our favourites and want to be able to quickly lay my hands on it but its such a quick easy recipe that I hope you enjoy it too!  We first made it in kids club using blueberries which also works well but raspberries always win in our house, combined with a cream cheese topping its an absolute must! I made the topping a little fancier this week just because the sun was out and spring is in the air but the two tone jam option is also just as lovely – I will give you both variations. I use Foodie Flavours flavourings they are lovely and natural giving a fabulous taste to the topping. This recipe makes 12 very generous sized muffins use the biggest muffin cups you can find!

FullSizeRender-4                         FullSizeRender-3

White Chocolate and Raspberry Muffins – makes 12

110g butter
250g plain flour
250g caster sugar
2 eggs
8 tblspn milk
2 tsp baking powder
Pinch salt
150g raspberries
100g white chocolate chips

250g icing sugar
200g cream cheese
140g butter
2 tblsp raspberry jam or raspberry flavouring and pink colouring

To decorate
12 raspberries ( from the 150g in the muffin recipe)
25g white chocolate chips

To make the muffins
Line a muffin tin with 12 large cupcake or muffin cases.

An added tip is to layer some dry rice in the base of your muffin tin before you put the cases in. It absorbs any excess fat and stops the cases getting a greasy bottom.

IMG_0426         IMG_0430
Preheat the oven to 180C
Sieve the baking powder, flour and salt together in a bowl
Choose 12 of the best firmest raspberries from the packet and put to one side.

Rinse and pat dry the raspberries with a paper towel, place in a bowl with the chocolate chips and sprinkle on a dessert spoon of the flour to coat them both.
Cream the sugar and butter together until light and fluffy. Start with a wooden spoon and finish using an electric hand mixer.
Add the egg and mix well using the electric mixer.
Beat in the flour and milk a few spoonfuls at a time.
Stir in the raspberries and white chocolate chips using a cutting/folding motion.
Share the mixture amongst your cases, they should be around 2/3rds full.
Bake for 25-30 mins until golden brown and firm but springy to the touch. Remove and allow to cool.

To make the topping

Combine the icing sugar butter and cream cheese with a wooden spoon, then beat well with an electric mixer until smooth. Spoon on the raspberry jam, cut through the mixture a couple of times but don’t stir it in. Once the muffins are cooled spoon the topping mixture into a piping bag and snip the end, pipe in swirls on top of the muffins. Finish with the fresh raspberries and a few chocolate chips,or drizzle some melted chocolate on top. If you want to make the flower omit the jam but add a little pink colouring and a few drops of the flavouring, however if you would rather not use flavouring and colourings just use a seedless jam and mix in thoroughly. Fill and piping bag with the icing using a 1cm plain nozzle. Pipe blobs of the icing around the outside edge of the muffin in a circle. Use a small spoon and flatten the blobs from the middle sweeping into the centre of the cake to form the petals. Place a raspberry in the middle of the cake and surround with white chocolate chips to finish.

IMG_0454                  IMG_0438 

 I have made a video of the piping technique if you are interested as it is very simple but effective. http://youtu.be/ADVcUtm-Rr8


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s