Name: These make-ahead raspberry and white choc cupcakes are a MUST for party snacks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 1¾ cups self-raising flour; ¾ cup caster sugar; 100g butter, melted; ¾ cup buttermilk; 2 eggs, lightly beaten; 2 tsp vanilla extract; ½ cup White Choc Bits; 125g punnet of raspberries; Vanilla-flavoured frosting and extra raspberries, to serve (optional)

These make-ahead raspberry and white choc cupcakes are a MUST for party snacks

Have snacks at the ready with this make-ahead treat!

Serves 12

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Make these raspberry and white choc cupcakes in batches for a super delicious and convenient snack – perfect for a kid’s party! Fresh raspberries can be replaced with 1 cup frozen raspberries or blueberries.

Ingredients

1¾ cups self-raising flour

¾ cup caster sugar

100g butter, melted

¾ cup buttermilk

2 eggs, lightly beaten

2 tsp vanilla extract

½ cup White Choc Bits

125g punnet of raspberries

Vanilla-flavoured frosting and extra raspberries, to serve (optional)

Method

Step 1.

Line a 12-hole muffin pan with paper cases.

Step 2.

Sift flour into a large bowl. Stir in sugar. Make a well in the centre.

Step 3.

Add butter, buttermilk, eggs, and vanilla. Stir until just combined. Gently stir in white chocolate and raspberries. Divide the mixture among paper cases.

Step 4.

Cook in a 180C preheated oven for about 25 mins or until lightly golden and just firm in centre when lightly touched with fingertips.

Step 5.

Stand cakes in pan for 5 mins. Transfer to a wire rack to cool. Serve topped with frosting and extra raspberries (optional).

To freeze:

Individually wrap unfrosted, cold cakes in plastic wrap, then place in a freezer proof container or large freezer bag. Seal, label and date. Freeze for up to two months.

To serve:

Thaw cakes at room temperature or warm in the microwave.

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