Blondie Raspbirdy


For the Cupcakes

  • 300g flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 125g unsalted butter
  • 150g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 75ml milk
  • 100g white choc chips

For the Raspberry Buttercream

  • 5 egg whites
  • 200g butter, softened
  • 175g icing sugar
  • puree from 150g raspberries




  1. Preheat the oven to 175 degrees C. Line a cupcake pan with paper liners
  2. Sift together flour, baking powder and salt and set aside
  3. Beat the butter and sugar together until light and fluffy. Add eggs one at a time, making sure each one is fully incorporated before adding the next. Add the vanilla extract
  4. Add the dry ingredients, alternating with the milk. Add the chocolate chips and mix until well combined
  5. Divide the batter evenly between the cupcake liners and bake for 20 minutes
  6. Transfer the cupcakes to a wire rack and leave to cool completely

For the Raspberry Buttercream

  1. Pour egg whites and sugar into a heat proof bowl on top of a pot of simmering boiling water (double boiler alternative). Whisk the eggs and sugar to prevent them from curdling. When the sugar has melted its done
  2. Remove from heat, whip until white, fluffy and cool (this could take up to 10 minutes)
  3. Add the butter slowly, don’t worry if the mixture looks curdled at this stage
  4. add the pureed and strained raspberries to the buttercream and whip until smooth




Love J

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