Dr. Oetker Raspberry & White Chocolate Cupcakes
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- 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
- YOU WILL ALSO NEED
- 12 cupcake cases
- Piping bag with a star nozzle
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cupcake cases.
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.
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.
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.
Spoon the buttercream into a piping bag and pipe a buttercream swirl on top of each cupcake.
Scatter the sprinkles over the buttercream, then decorate each cupcake with a raspberry to finish.