With delicious swirls of white & dark chocolate and a sprinkling of raspberries, these delicious cupcakes are the perfect treat for Mother’s Day…or any day!
For the cakes:
- 125g (1/2 cup, plus 1 tbsp) unsalted butter, softened
- 125g (2/3 cup minus 2 tsp) golden caster (superfine) sugar
- 2 large eggs
- 125g (1 cup) self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1–2 tbsp milk
- 100g (3/4 cup) raspberries
- 30g (1/8 cup) white chocolate, chopped
For the white chocolate icing:
- 100g (3/4 cup) white chocolate
- 140g (2/3 cup) unsalted butter, softened
- 140g (1 cup) icing (powdered) sugar
For the dark chocolate icing:
- 100g (2/3 cup) good-quality dark (bitter-sweet) chocolate (70 per cent cocoa solids)
- 150g (2/3 cup) unsalted butter, softened
- 200g (1 ½ cups minus 1 tbsp) icing (powdered) sugar
- 3 tbsp cocoa powder
- 2–3 tbsp milk
- 2 tsp vanilla extract
- chocolate hearts, edible glitter and 12 fresh raspberries
- Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cupcake cases.
- To make the cakes, beat the butter and sugar with an electric whisk until pale and fluffy.
- Add the eggs, one at a time, beating between each addition.
- Sift over the flour and baking powder. Fold in using a metal spoon.
- Add the vanilla extract and enough milk for the mixture to be of a dropping consistency.
- Spoon half into a separate bowl and add the raspberries. Mash so the mixture is streaked pink, then set aside.
- Stir the white chocolate into the non-raspberry mixture.
- Place alternate dollops of the white chocolate and raspberry mixtures into the cupcake cases until the mixtures are evenly distributed.
- Smooth the tops with the back of a spoon and bake for 18 minutes, or until well risen and springy to the touch.
- Remove from the tin and transfer to a wire rack to cool.
- Meanwhile, make the icings:
- For the white chocolate icing, melt the chocolate, broken into squares, in 30-second bursts in the microwave, stirring between each burst, then set aside. Beat the butter and icing sugar with an electric whisk until pale and fluffy, then beat in the melted chocolate until smooth.
- For the dark chocolate icing, melt the chocolate, broken into squares, in 30-second bursts in the microwave, stirring between each burst, then set aside. Beat the butter, icing sugar and cocoa powder in a large bowl with an electric whisk until pale and fluffy, then fold in the melted chocolate, milk and vanilla extract.
- Spoon the white chocolate icing down one side of a piping bag fitted with a star nozzle and spoon the dark chocolate icing down the other side.
- Once the cupcakes are cool, pipe the icing onto the top of each cake, creating a marbled effect, and decorate with chocolate hearts and glitter.
Cath Kidston: Mug Cakes, Cupcakes & More by Cath Kidston (Quadrille, £15) Photography © Dan Jones