National Cup Cake Week

White Chocolate & Raspberry Cupcakes

Recipe by Little Suzi's Kitchen, Finalist 2011 National Cupcake Championships

Makes 12 gluten free cupcakes

Ingredients:

Base

• 5 large eggs - separated
• 250g White Chocolate (gluten free)
• 225g unsalted butter
• 85g Self raising gluten free flour plus extra for raspberries
• 100g caster sugar
• ½ teaspoon of Xantham Gum
• 1 teaspoon of Gluten Free Baking Powder
• 1 teaspoon of bicarbonate of soda
• 1 teaspoon of ground cinnamon
• 110g frozen raspberries, if possible chopped into pieces

Topping:

• 100g White chocolate (Gluten Free) plus a little extra for decoration
• 140g unsalted butter at room temperature
• 140g icing sugar
• lemon juice
• Extra raspberries for decoration

Method

1. Pre-heat oven to a temperature of 160 (fan) Degrees Celsius / Gas Mark 3 and set out 12 cupcake cases out on a cupcake tray.
2. Break up the white chocolate and cut up the butter and melt together over a heat proof bowl in a pan full of water. You will need to stir this occasionally to ensure everything is consistent and melted.
3. In the meantime separate the eggs. Place the egg whites into a mixing bowl and whisk for over 4-5 minutes. Make sure they do not turn into meringues but turn white and fluffy.
4. In a sepearte bowl, whisk the egg yolks and sugar and add to the cooled chocolate and butter mix. Mix the flour, xanthum gum, cinnamon, baking powder and bicarbonate of soda together and sift into the chocolate mix. Using a metal spoon gently fold the mixture, making sure everything is well mixed. Then add the egg white mix.
5. Add the chopped raspberries and then pour into the cupcake cases.
6. Cook in the oven for 25 - 30 minutes. The cakes will go slightly brown due to the cinnamon and will be quite soft due to the raspberries. They will be ready when the cakes are level and a wooden tooth pic comes out clean.
7. Let them rest for a good 1-2 hours in the cupcake tray before decorating.

Topping Method:

1. Melt the white chocolate in a heat proof bowl over a pan on the hob. Make sure you stir the chocolate to stop it from burning.
2. In the meantime cream the unsalted butter in a mixing bowl. Make sure the butter is light and then gradually sift in the icing sugar a bit of the time.
3. When the chocolate has melted leave to cool and then add to the butter cream mixture. Once mixed in transfer to a piping bag and decorate cakes. Add raspberries and sprinkle any white chocolate shavings on top. These are best stored in a cool place for a few days or in the fridge for up to four or five days. www.littlesuziskitchen.co.uk