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Gluten Free Raspberry White Chocolate Cupcakes

by Nick Makrides
Gluten Free Raspberry White Chocolate Cupcakes

Yes! Gluten free in the best flavour! Raspberry and white chocolate is one of those flavour combinations that’s just a match made in heaven. The sourness of the raspberries cuts through the sweetness of the creamy white chocolate.

Gluten free cupcakes with raspberries topped with a white chocolate frosting.

Gluten Free Raspberry White Chocolate Cupcakes

Gluten Free Raspberry White Chocolate Cupcakes

Serves 20

5 from 2 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 2 cups frozen or fresh raspberries
  • freeze dried raspberries to sprinkle
  • 1 cup white chocolate melted

White Chocolate Ganache Frosting

  • 3 cups white cooking chocolate
  • 3/4 cup thickened cream


Instructions

White Chocolate Ganache Frosting

  • Add white chocolate and cream to a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside at room temperature.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake with 1 tbsp raspberries and then fill each liner 3/4 of the way with batter. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. The bottoms of the cupcakes may appear very soft, but as they cool, they will firm up a little.
  • Fit the end of a piping bag with a 1M tip and frost in a swirl. Sprinkle with crushed freeze-dried raspberries.

Notes

Cupcakes can be stored in an airtight container for up to three days.
The brand of gluten free flour you use can make or break a cake recipe. Make sure you use a good quality gluten free flour.

Nutrition

Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

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