Recipes
Dr. Oetker Raspberry & White Chocolate Cupcakes
Like raspberry ripple ice cream? You’ll love these pretty party cakes!
Like raspberry ripple ice cream? You’ll love these pretty party cakes!
Cook: 55 Mins
Serves: 12
Price: 51p per serving
Nutritional Information
Each 104g serving contains
Energy
1201kj
287kcal
1201kj
287kcal
14%
Fat
14.4g
14.4g
Med
21%
21%
Saturates
4.8g
4.8g
Med
24%
24%
Sugars
24.9g
24.9g
High
28%
28%
Salt
0.45g
0.45g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1155kj/276kcal
Typical energy values per 100g:
1155kj/276kcal
Ingredients
165g Stork Spread
165g caster sugar
3 medium eggs
1tsp Dr. Oetker Vanilla Extract
165g self-raising flour
50g Dr. Oetker White Chocolate Chunks
125g raspberries
400g Dr. Oetker Vanilla Style Buttercream
Dr. Oetker Rose Gold Blush Sprinkles
12 cupcake cases
Piping bag with a star nozzle
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cupcake cases.
2
Cream together the Stork and the caster sugar, add the eggs and vanilla extract, then mix until well combined. Gently fold in the flour, then stir through the white chocolate chunks.
3
Divide the mixture between the cupcake cases. Set aside 12 raspberries, then mash the rest into a purée. Swirl 1tsp of the purée through each dollop of cupcake mixture for a rippled effect.
4
Bake the cupcakes for 18-22 mins, until golden on top and a skewer inserted into the centre of each comes out clean. Allow to cool completely.
5
Spoon the buttercream into a piping bag and pipe a buttercream swirl on top of each cupcake.
6
Scatter the sprinkles over the buttercream, then decorate each cupcake with a raspberry to finish.