Raspberry and White Chocolate Cupcakes

Stuffed with sweet berry compote, these cupcakes are simply delicious.


  • 120 grams flour
  • 3 grams baking powder
  • 60 grams butter
  • 50 grams granulated sugar
  • 1 egg
  • 40 milliliters milk
  • 1 teaspoon brandy
  • 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
  • 1 tablespoon milk
  • Garnish:
  • 6 fresh raspberries


  1. Sift flour and baking powder in a bowl. Preheat oven to 180 degrees C.
  2. In a separate bowl, cream the butter until creamy and fluffy. Add in granulated sugar a little at a time and cream until white and smooth.
  3. Combine egg, 40 milliliters milk and brandy and mix well.
  4. Add this into the butter mixture and mix until incorporated.
  5. Add in dry ingredients and fold together until well combined.
  6. Pour batter into muffin tins and bake for 25-30 minutes at 180 degrees C.
  7. While cupcakes are baking, combine 100 grams raspberries, 40 grams sugar and 1 teaspoon lemon juice in a saucepan and cook over medium heat until thickened.
  8. To make the butter cream, chop white chocolate into small pieces and microwave for 50-60 seconds at 600 watts until melted. In a bowl, beat 100 grams unsalted butter until fluffy. Add in confectioners' sugar, milk and melted white chocolate and mix until smooth. Transfer to a piping bag.
  9. Once cupcakes have cooled, scoop out some of the cake from the top and fill with jam.
  10. Pipe on buttercream and top with a fresh raspberry.