A couple of weeks ago, before we moved house (I can’t believe we’ve been in our new place almost a week already!) I made some gluten and dairy free raspberry and white chocolate cupcakes. Raspberry with chocolate is such a delicious combination, and as it worked so well for my Raspberry and Dark Chocolate Oat Bars I thought I’d try white chocolate this time!
Growing up I was always a huge fan of white chocolate, whether it be Milkybar, Cadbury’s dream bars or those white chocolate jazzies from the pic’n’mix counters. However, as my symptoms worsened I found I wasn’t able to tolerate much white chocolate anymore. I didn’t imagine that dairy free white chocolate would taste very good, but I was pleasantly surprised! The Sainsbury’s Free From White Choc Chips worked really well in these cupcakes, so I’d definitely recommend them.
The recipe below makes 12 cupcakes. Due to the use of fresh raspberries these are best eaten and shared on the day they’re baked, or the following day.
Raspberry and White Chocolate Cupcakes
- 170 g Gluten free self-raising flour
- 170 g Caster sugar
- 170 g Butter
- 3 Eggs
- 50 g Free from white choc chips
- 100 g Raspberries
- Preheat the oven to Gas Mark 4 or 180 degrees. Prepare 12 cupcake cases in a muffin tin.
- Cream together the butter and the sugar in a mixing bowl.
- Add the eggs and the flour gradually, folding as you go.
- Add the white chocolate and raspberries and carefully mix these in.
- Spoon the mixture into cupcake cases (add a few chocolate chips and raspberries to the top of the cakes so that these are visible after baking). Place in the oven for 15 – 20 minutes or until golden brown.
- Serve and enjoy.
I’ve shared quite a few cupcake recipes on my blog, so if you fancy trying some of my other recipes, click on the links below:
I hope you enjoy making, and of course, eating these cupcakes. Let me know how they turn out in the comments below.