white chocolate and raspberry cupcakes mary berrycheckers chili recipe
The food colour and berry type can also be changed to suit a different colour palate if preferred. Thanks for so many fantastic recipes, Im looking forward to working my way through them! Thanks! Line 12 standard muffin cups with paper liners. Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..? GoodTo is part of Future plc, an international media group and leading digital publisher. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Divide the mixture equally between the 12paper cases. I use either Scharffen Berger, Trader Joes, or Hersheys. Don't overbeat the mixture. In another bowl, mix coffee, vinegar, vanilla and oil. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat , Hiya! The full printable recipe is below, but lets walk through it quickly so you understand each step before we get started. You can even find todays exact raspberry frosting recipe on these, These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. Special Instructions. Or next time, you could try adding less raspberries. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Any ideas of where I am going wrong? I really like to have an evenly filled cakes, thanks. Could the raspberries for the batter be made into a pure to give the cake a more potent raspberry flavor ?? I used fresh raspberries and folded them in carefully at the end, it worked great. Let the chocolate cool to room temperature. To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Fresh rapsberries do need to be kept in the fridge, so if you want to store the cupcakes I would advise adding the fresh raspberries right before serving. To make the chocolate icing melt the butter and pour it into a bowl. Chocolate Cupcake. Cover with cling film and chill for at least 6 hours, or overnight. Whichever you prefer! Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting. The cupcakes look beautiful! Love all your recipes! By registering to HELLO! Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. Published 8 February 23. not bad, just needs a little extra water for the cocoa to be a smooth paste. If its ever helpful, here are my 10 Tips for Baking the Best Cupcakes. Please let me know if you enjoy this recipe! x. Then add milk until the desired consistency is reached. Was thinking of pairing this with your chocolate zucchini cake! Hi there. Jane started her blog, Janes Patisserie, in 2014 after training at Ashburton Chefs Academy. The mixture is then whipped into a stiff meringue. Thanks. Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter . Add the vanilla extract and melted white chocolate and beat until it is well combined. Why would freeze-dried raspberries not work? Hi Jane Thanks so much!! Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. About 10-15g worth probably! Thanks for the heads-up on the Dutch Chocolate, i wasnt aware of the difference. I just think its a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Next, mix in self raising flour. The base for these cupcakes is a moist and fluffy cake. It's both fresh and sweet and brings a great color contrast! It's made with vegetable oil and not butter which creates a really moist cake that stays fresh for days. White chocolate and raspberries pair perfectly together in this recipe. But a little pricey. Thanks x, So the holes on the top can come from things sinking and moisture it may be worth coating the raspberries and chocolate chips in flour, and maybe also freezing the chocolate slightly! you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! #3 Berry Cobbler | Waffle Taco. Hi Jane, Line a 12-hole muffin tin with paper cases and set aside until needed. Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. Thanks. 250 gram butter; 180 gram white eating chocolate; 1 3/4 cup caster sugar; 3/4 cup (180ml) milk; 1 teaspoon vanilla extract; 2 eggs; Are these ok to freeze please as theyve got fresh raspberries in them worried they may go watery? You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. 3 Peach Recipes. Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. Theyre moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. Hi Jane Thanks for spotting that Sarah - I've updated the recipe now. I've also mixed white chocolate into the buttercream so it's extra luxurious! For best results, use an electric mixer. Put all the traybake ingredients, except the freeze-dried strawberries and white chocolate, in a large bowl and beat with an electric mixer until light and fluffy. If you only have a gluten free plain flour blend, you will need to add baking powder. 's newsletter, you acknowledge that you have read and accepted hellomagazine.com's privacy policy, the cookies policy, and the website terms of use, and that you consent to hellomagazine.com using your data according to the established laws. Line a, Pour/spoon the batter into the liners fillonly halfwayto avoid spilling over the sides. Perfect again !! Im Jane, a food writer, photographer and blogger. Made these cupcakes yesterday and they are so lovely! I am not a certified Dietitian or Nutritionist, Your email address will not be published. Published 22 February 23, A Blue Light Card could save you up to 40% on major brands this Valentine's Day, By Heidi Scrimgeour Step 2 - In a small bowl whisk together the flour, baking powder, and salt. I hope that helps! In the bowl of a stand mixer, add egg whites and granulated sugar. Why do you not use freeze dried raspberries like the strawberry cake and frosting recipe? Do you mean the tops of the muffins were chunky? Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. They may have needed longer its a classic sign they werent quite finished baking. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Stir in vanilla. Thanks x. Required fields are marked *. Can I ask, how long would you cook them for if you wanted to make mini muffins ? You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as 10! Line a 12-hole muffin tin with paper cases. That stuff is amazing! Love this recipe they turned out fantastic, will definitely make again. I used a Wilton 2D piping nozzle for these cupcakes. I am definitely not a baker. Lovely cupcakes, came out light and fluffy. Ensure the cupcakes are completely cooled, then pipe the frosting on top of each cupcake. You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine! But any ideas as to why this happened please? Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. I will be making them again soon for the third time! Each sponge is made with melted white chocolate and topped with a simple raspberry buttercream made from fresh raspberries. Hi Jen, these would be delicious filled with chocolate ganache! Step 7 - Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. Hi Sally, is it OK to frost the cupcakes one day in advance and leave them at room temperature? The buttercream will also be smoother. I used fresh raspberrys and coated them in flour. As always, I used a standard sort of cupcake recipe because why mess with something right?! Gorgeous!!! Thanks, Ive used frozen raspberries and the cakes have gone a funny colour? Run a palette knife around the edges of the tin. Love that you've put raspberries IN the batter mix too - delicious! Gracias. I bake quite regularly but the reviews I got for these were exceptional . The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. I have never done this. Make 12 cupcakes using this recipe Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. I do think different brands give different results. Add in the egg; beat until combined. Hope this helps! Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe. Yes absolutely, use 15 20g! Leftover cupcakes can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 4 days. Fill only halfway otherwise the cupcakes will overflow. Hi Madhvi, depending on how heavily youd like to frost the cake, you may want to 1.5x or 2x the frosting recipe for your cake. Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. To make the coulis, put half the raspberries in a small blender. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Thanks always for amazing and easy recipes. Thanks, Yes absolutely! Thank you for linking to #CookBlogShare. When you touch the sides of the bowl they shouldn't feel warm. Hey! Raspberry and White Chocolate Cupcakes 120 grams flour 3 grams baking powder 60 grams butter 50 grams granulated sugar 1 egg 40 milliliters milk 1 teaspoon brandy 6 fresh raspberries Jam 100 grams raspberry 40 grams granulated sugar 1 teaspoon lemon juice Buttercream 100 grams unsalted butter 200 grams confectioners' sugar 20 grams white chocolate Yours look smooth when baked mine not so much? This frosting should work just fine for piping a rose. In a small bowl whisk together the flour, baking powder, and salt. Why do you recommend to not use freeze-dried raspberries? Eb x. This ensures the raspberries keep their shape and don't bleed into the batter. Preheat the oven to 350 degrees. Sally has been featured on. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. Set aside. The frosting starts a similar way to this. I just wanna stop by again after making these to tell you just how DIVINE these tasted! Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. Continue this, alternating between milk and flour until it's all combined. Im planning on making these for Mothers Day as they sound delicious! Add in the eggs, one at a time, beating well after each addition. - Also, I just have to thank you for supplying the world (and me!) Scrape down the sides of the bowl. just whoa!!! Hiya! Or spread on with a spoon, Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces, Store in an airtight container in a cool place, eat leftovers within 3 days. Ah, I just made these and they over rose and turned into a massive mess. Have fun! Fold through the white chocolate. they almost smelled like corn bread when they were done, not sure what i did wrong? Set aside. Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. 2. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Theoretically yes, but its hard to only use 1.5 eggs. It doesnt have to look pretty because youll top the cupcakes with frosting. Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. These are simply delicious. I am just OBSESSED with the swirl it creates! Dont stop stirring or some egg whites may overcook on the edges of the bowl. That sounds like the cups are bigger for sure, theres definitely no way this only makes 9 if they are the same size as mine! Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Or butter too cold? Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Thank you so much!! My cups were about half full it sounds like you had a lot more mixture? Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise its the same weight! What oven temp and cooking time do you recommend to make these mini? Would that work and if so what quantity? Whisk the dry ingredients. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. try cream cheese frosting, much easier to do by hand, and so yummy! If you love raspberries and chocolate together, youll enjoy how we decorated this. Hi Sally, Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. I like them all equally, except the Sharffen Berger. Ive made this as written a few times as part of cupcake gifts-I absolutely love the raspberry and white chocolate combo and the icing is to die for. Can I use raspberry extract instead of vanilla extract. She would like it as her wedding cake flavour. Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. At this point, the frosting can suddenly appear split or curdled and look like cottage cheese. Keep beating it until it no longer looks greasy. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. For gluten free you can replace the self raising flour with a gluten free self raising flour blend. Step 6 - Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy. These are so pretty and perfect for a summer party. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Scoop of the mixture into the 12 paper cases. Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. This batter is very easy to prepare. Mash well with a fork and strain the raspberry juice into a pouring jug. You are the one and only blog that I trust completely and you have never steered me wrong. They were fully cooked in the middle too. Hi Sally! x. Hi Jane! Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Thanks Eb! I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong. I have not tested oil in these they may make the white chocolate and raspberry sink! Pour dry mixture over wet ingredients. Stir until melted but not hot. They went down really well at home so I will definitely be making them again! Recipe so easy to follow as are the other recipes if Janes Ive tried. We start with super moist chocolatecupcakeswhich are made from simple everyday ingredients and pack a TON of chocolate flavor. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Continue this, alternating between milk and flour until it's all combined. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. It may have been a little cold but to be honest some piping bags can rip a lot easier than they should! Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Next, lots of room temperature butter is whisked into the meringue, a little at a time, until the mixture comes together into a cloud of delicious frosting. Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt. Definitely dont look like the picture lol. Step 5 - Toss the white chocolate chips in a bowl with about tablespoon of flour to lightly coat them. Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. I have just baked these and waiting for them to cool. You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour it may make an extra cupcake! Key Lime. They were a big hit. This is an informational estimate only. Gradually add the icing sugar and mix until a smooth consistency. Experience the Magic! 136 calorie chocolate cupcakes. Fill greased or paper-lined muffin cups two-thirds full. Top with the remaining cupcake batter. The tops of cupcakes should spring back when lightly pressed. Let the chocolate cool to room temperature. Let me know how you get on! #9 White Chocolate Raspberry Latte. Can I make cream cheese frosting with this recipe? I followed the recipe exactly, and am not a bad baker. 100g (4oz) softened butter, plus extra for greasing. ), Hi, I am planning to make your raspberry and lemon cake for my birthday. And I encourage you to do the same! Happy Valentines Day! In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy. Visit our corporate site. Place 4-5 raspberries onto each cupcake and gently press them in a little. Remove from oven, and wait 5 mins before placing on a wire rack to cool completely. Thank you Ive also made ten with out the raspberry and just the chocolate and they have been a massive success too! Pipe the buttercream icing on top of the cupcakes with a star decorating tip like 2D Wilton, or just spread the frosting on cupcakes. By Emily Stedman . Beat the butter and sugar until light and creamy. They're topped with a silky smooth white chocolate Swiss meringue buttercream. The amount of people who have asked for this recipe! Place 4-5 raspberries onto each cupcake and gently press them in a little. Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Awesome recipe, thanks a lot! From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Hiya as mentioned on the post it can but my layer cake version is in my ebook! To make the sponge, mix together the butter or baking spread and caster sugar. These look so pretty. Read this chocolate Swiss meringue buttercream guide for more details. That's amazing Rosie, I'm so glad they were enjoyed by all! Baked them for my work colleagues for Valentines Day, I just adapted the recipe and added red and pink heart sprinkles with a giant white button to finish them off. Thats exactly what I do I just split it evenly using a 5cm scoop! I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. Would the flavors go well together? Or could there be any other reason why this happened? In just 35 minutes you'll have made a batch of 12 delicious chocolate cupcakes. Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Thank you, Hey!! Do you think the recipe would still work okay if I mixed in like a cup or so of choclate chips? Do you think the cupcakes would taste nice if I were to add raspberry fillings to the cupcakes before frosting? Mary Berry reveals how to prepare a Victoria Sponge cake in just 5 minutes. Raspberry and white chocolate has got to be one of the best flavour combinations ever - raspberries are officially my favourite berry and white chocolate is, well, chocolate! Thank you for letting me use this. Your chocolate cupcake recipe has been my go to for years! These have probably been the most popular cakes I've ever made! Im going to give these a try in the next few days. I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.). Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Do you have any tips to stop this from happening as it puts me off making buttercream! 2022. They literally didnt last 5 minutes in the cake box lol. i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. Step 4 - Add of the flour mixture to the bowl of wet ingredients and stir it through, then add in of the milk. By Jessica Dady Aww wow thank you for such lovely feedback! Went down really well so fresh & gorgeous. I never ate or made a cupcake until your recipes came along. I made these cupcakes the other day and they tasted amazing!!! What do you think about filling the cupcakes with chocolate ganache? The bunco ladies are going to swoon tonight! All images & content are copyright protected. I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Hi Jane, I thought it could be the type of chocolate but this also happened with the buttercream for the Terrys chocolate orange loaf cake. If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. You can use a piping bag/tip or swirl the frosting on the cooled cupcakes with a knife or, White Chocolate Raspberry Cheesecake Bars, Brownie Cupcakes with Peanut Butter Frosting, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting, Preheat the oven to 350F (177C). x, Hi Jane, However, typically you would use 75% of the amount of butter! How much mixture would you recommend putting in each cupcake case? Step 4 - While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. x, Hi Jane. Thats it! You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. See moreOur best cheesecake recipes(28), Beef and ale stew with horseradish dumplings, Caramelised onion, goats' cheese and Parma ham pizza. You can freeze both the cupcakes and the buttercream. They were a huge hit! Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. You will also need to decorate the cupcakes with dairy free white chocolate. Just to get a more subtle raspberry flavour? Toffeed raspberry and white chocolate cupcakes. Anyway, my tray of 30 came home empty two hours later. Also I did find a raspberry sauce recipe that looked good with no seeds but Im not sure how thick it would be. So how are you mixing it? Hi Jane , love the recipe. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper. The raspberries are added after most of the batter is in the cupcake liners. Can I also ask, did you use self raising flour or plain/all purpose flour? I really wanted them to have lots of raspberry yummyness! Thanks for the recipe! In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. To decorate, make a white chocolate buttercream by mixing softened butter and icing sugar together, then add melted white chocolate and mix until combined. Yes, a cup of chocolate chips in the batter will be wonderful. Hi Kristine! Thanks, As its a basic mixture, reducing the sugar can and probably will change the end result! Can I use frozen raspberrys for the mixture? Pour or pipe the coulis into the holes, reserve some for decorating. Welcome to The Baking Explorer! Melt the butter in a small saucepan over a low heat. Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. You also want the buttercream to be silky and smooth first, so little mixing is required! Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Would frozen raspberries work or is it best to use fresh? Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Honestly I cant cope! Cream together the butter and caster sugar until light, fluffy and smooth! Instead of cupcakes THANKS! Swap the white chocolate for milk or dark instead for a more luxurious taste and finish. I filled the cupcakes with chocolate whipped cream first. Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth! Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce?? These cupcakes look absolutely perfect, and I love how you styled them! is our usual go-to topping for these cupcakes, youll especially love them with, this extra creamy frosting made with fruity raspberry preserves, Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from, . Do you know why this must be? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I'm Elien, a lover of all things cooking, baking and of course, butter! I would recommend avoiding cooking or baking chocolate. I've also seen them in Sainsburys and Waitrose in the baking section. 2. Line a muffin pan with cupcake liners. Just look at how beautiful it is!! 2 Ingredient Chocolate Fudge Cookies. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Thanks. Yes definitely!! With all the excitement surrounding the city, the Sambadrome during Rio Carnival will play host to the biggest party on the planet! Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. These are beautiful! The cupcakes will last for 2-3 days in an airtight container in a cool place. I've only ever made them with fresh ones. Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). Set aside to cool for 5 minutes. Im only wanting to make 6 cupcakes, and it says use 1.2 eggs. All rights reserved. One thing that I love about this blog, is how passionate about baking my readers are but one thing I cannot cope with?! 3-ounce box instant white chocolate pudding mix**. Thank you Jane! Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. Thank you x. Hi Rosalyn, I haven't tested this yet (it's on my to do list!) If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh. This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Stir in the dry pudding mix into the cake batter. I made vanilla buttercream as I didnt have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments.