Mason Cash x TCC White Chocolate & Raspberry Cupcakes

10 min
20 min
Mason Cash x TCC White Chocolate & Raspberry Cupcakes


To make the cupcakes:


  •  Preheat the oven to 180C & line a muffin tray with 12 cases.

  •  Mix the dry ingredients in a large bowl.

  •  Mix the m!lk, vanilla, vegetable oil an cider vinegar in a jug then pour into the dry mix. Stir until smooth. Divide the mixture equally between the 12 muffin cases and bake for 18- 20 minutes.

  • Use a skewer to test the middle of the cupcakes come out clean.

  • Leave to cool then cut small holes in the centre of the cupcakes. You can use a small sharp knife to hollow out the centres.

 To make the filling: 


  • Pop the raspberries into a saucepan and add the sugar. Heat until the sugar melts and the mix goes thick.

  • Remove from the heat, pop in a bowl and allow to cool.

 To make the topping:


  •  Add the ingredients to a large bowl and whisk until thick.

  • Place in the fridge for 15 minutes.

  • Add the topping to a piping bag fitted with an open star tip nozzle. Pipe a swirl of the topping onto the top of each cupcake.

  • Top with fresh raspberries and grated white chocolate & store in the fridge.

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