Renshaw’s Raspberry and White Chocolate Cupcakes

Renshaw's Raspberry and White Chocolate Cupcakes served on a cooling rack
  • 12 servings
  • 1 hour to prepare
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  • For the cakes
  • 65g unsalted butter
  • 100g caster sugar
  • 1 egg
  • 1tsp vanilla extract
  • 115g plain flour
  • 60ml milk
  • 1tsp baking powder
  • To decorate
  • 400g Renshaw's Simply Create White Chocolate Frosting
  • Fresh raspberries


Renshaw’s have created this beautiful white chocolate and raspberry cupcake recipe to showcase their fabulous Simply Create cake decorating range. You’ll need a piping bag for this one, otherwise you can simply spread the frosting atop the cupcakes.

For the cakes

  1. Preheat the oven to 180C/350F/gas mark 4. Line a cupcake tray with 12 paper cases.
  2. In a bowl, cream the butter and sugar until light and fluffy. Add the egg and mix well, then add the vanilla extract.
  3. Add the flour, baking powder and milk. Beat until smooth.
  4. Divide the mixture between the cases, filling approximately two thirds full.
  5. Bake for 20-25 minutes, or until the cupcakes spring back when pressed. Remove from the oven and place on a wire rack to cool.

To decorate

  1. To soften, mix the frosting in the tub using a spoon.
  2. Snip off the narrow end of a piping bag and push the nozzle down to the bottom of the bag. Holding the bag with one hand, fold a 3-4 inch cuff.
  3. Scoop the frosting into the bag and fill up to halfway, pressing it down in the bag to expel any air. Twist the bag at the top to secure.
  4. To decorate, start piping from the outside edge of the cupcake, using a spiralling motion inwards until fully covered.
  5. Decorate with a raspberry or topping of your choice.

Chefs Tip

Try practising your piping on a plate first to get the perfect swirl!