Unicorn Birthday Cake

This recipe combines the zesty taste of raspberries and the rich, creamy flavour of white chocolate all within one dessert. The only thing you need to do is bake a batch of Raspberry & White Chocolate Cupcakes!

Not just for valentines and birthdays, with their wonderfully tantalising taste and aromatic fragrance that won’t be able to resist but to try making this dish over every night as well.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup fresh raspberries
• 1/2 cup white chocolate chips

For the White Chocolate Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup white chocolate, melted and cooled
• 1-2 tablespoons milk

Instructions:

• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
• In a bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the fresh raspberries and white chocolate chips gently.
• Spoon batter into prepared cupcake liners equally filling 2/3 full.
• In a preheated, bake at 400°F (200°C) oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
• Take out cupcakes from the oven and let them cool in the pan for a couple of minutes before moving them to a wire rack until they are completely cooled.
• While the cupcakes are cooling, you can get ready to make the white chocolate frosting. Using an electric mixer, in a bowl, beat the softened butter until smooth.
• Then, a little at a time, meeting until smooth and creamy after each addition. Gradually blend in powdered sugar and vanilla. Stir melted white chocolate until smooth
• If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
• Once the cupcakes have cooled down completely, frost them with the white chocolate frosting using a piping bag or offset spatula.
• If desired, garnish with additional fresh raspberries or white chocolate curls.
• Serve and enjoy your delicious Raspberry and White Chocolate Cupcakes!

Tips for the Raspberry Cupcakes

• Fresh raspberries: because fresh ones will give you the most flavor & help your cupcake texture! Do not use frozen raspberries which are going to release too much juice in the batter.
• Toss Raspberries in Flour: Dress the raspberries with a teaspoon or two of flour before folding them into the cake batter, this will help keep your berries from sinking to the bottom during baking. This will help them to remain in an even layer on the cupcakes
• Don’t Overmix the Batter: Be careful not to overmix the cake batter after stirring in the dry ingredients. If you mix too much, your cakes will be heavy and hard.
• Use Room Temperature Ingredients: Always have your butter, eggs and milk at room temperature before you begin making a cake. When the ingredients are at room temperature, they will combine easily together instead of clumping so that you may be confident of getting a smoother batter.
• Cool Cupcakes Completely: Let cupcakes cool down and then frost them. If your cupcakes are still too warm the frosting will melt and slide right off. Transfer cupcakes to a wire rack immediately so the cooling process can be rapid.
• Adjust Frosting Consistency: If the white chocolate frosting is too thick, add milk little by little until it reaches the desired consistency; if that doesn’t work then add another spoon of powdered sugar.

Variations & Decorations

• Lemon Raspberry Cupcakes: Lemon zest in the cupcake batter and a little lemon juice to the frosting give it freshness.
• Raspberry Cream Cheese Cupcakes: Add a spoonful of raspberry jam or preserves to the cupcake mix before baking, and top with cream cheese icing for some tangy sweetness.
• Chocolate Raspberry Cupcakes: Replace white chocolate chips with equal amounts (or more) of dark or semi-sweet chocolate chips to give a deeper, richer chocolate taste.
• Almond Raspberry Cupcakes — Almond extract in the cupcake batter and then top with sliced almonds…YUM! Tangy raspberries pair so well with almonds.
• Raspberry Swirl Cupcakes: Add a dollop of raspberry puree to the cupcake batter before baking for a marbled effect. Finish with a basic vanilla or white chocolate frosting.
• Drizzle with Melted White Chocolate: Drizzled melted white chocolate over the top of your cupcakes in a decorative style using a spoon or pastry bag.
• Sprinkles: For a fun and colourful touch, sprinkle with sprinkles or glitter on top of the cupcake.

• Powdered Sugar Dusting: Lightly sprinkle powdered sugar over the frosting on a cupcake to add the finishing touch to this simple but classical decoration.
• Raspberry Cheesecake Cupcakes: Fill the cupcakes with a layer of cheesecake batter before baking, and top them off with raspberry compote or fresh raspberries for an indulgent take.
• Raspberry Coconut Cupcakes: Add shredded coconut to the batter and garnish cupcakes with toasted coconut for a truly tropical theme.

Conclusion

These cupcakes are a great combination of sweet-tangy raspberries and rich-creamy white chocolate. These cupcakes are super spongy, and moist and have the sweetness of assorted raspberry flavours along with white chocolate chips it. Giving a perfect touch to any party and celebration time.