They were a huge hit! You can try different chips, or try coating in flour! Thanks! Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Enjoy! I've also mixed white chocolate into the buttercream so it's extra luxurious! Hope this helps! This didnt matter too much though because I piped my buttercream over it. They are delightfully decadent. I usually just split the recipe evenly between 12! Thank you for letting me use this. Then they're topped with the remaining batter. You will need fresh raspberries for the cupcakes for the best results. I just wanna stop by again after making these to tell you just how DIVINE these tasted! Step 7 - Bake the cupcakes for around 20-24 minutes until golden brown and until a skewer inserted into the middle comes out clean. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. Bath That sounds like the cups are bigger for sure, theres definitely no way this only makes 9 if they are the same size as mine! You will not be charged anything extra for this. Me too, I was just coming on to say this. I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! Beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. 2012. Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!). If it is possible what quantities would you suggest. This is just a rundown of the ingredients. How could I use the recipe to create an 8inch cake? Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed it really doesnt take too long, you dont want to overdo it! Hi Monique! You might also like this frosting recipe instead, swapping for freeze dried raspberries instead of the strawberries. Furthermore, it's known to have an incredible amount of antioxidants. I'd love to hear from you! Really like the fresh raspberries in the cupcake mix. So for this recipe you'd need to add 1 + teaspoons baking powder. I used a Wilton 2D piping nozzle for these cupcakes. For the topping, put the butter, icing sugar, milk and vanilla in a bowl and whisk until pale and creamy. Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. Thank you! Come to Celebrate Rio Carnival 2023 with us. Mash well with a fork and strain the raspberry juice into a pouring jug. Portion the batter evenly among the muffin cups, filling about 2/3 full. I'd recommend doing it in sandwich tins rather than a deep tin. I dont have an electric whisker to have to use my hand! Hiya as mentioned on the post it can but my layer cake version is in my ebook! Published 13 February 23, New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney My son is my biggest critic and he says these are the best! Scoop the buttercream into a piping bag fitted with a large star tip. Or in that case is it better to keep them in the refrigerator? Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Any ideas of where I am going wrong? Hi Nicole, youll want the coconut oil to be fully melted in this recipe. Is it best to chop the raspberries in half or put them in whole? Copyright 2020 Brunch Pro on the Brunch Pro Theme, Blackberry Muffins With Cinnamon Streusel. I have a question, I made some fresh raspberry jam with seeds and its thick, but Im not sure if the seeds will be a problem. Cupcakes were delishes! Youtube. 50g (2oz) semolina. x. Hi Jane Weve used a 2D Wilton nozzle to pipe the buttercream. X. I just kept beating the grainy mixture until it came nice and fluffy again. OAKBERRY Aa Bowls uma rede de fast-food Food saudvel presente em mais de 11 pases e com mais de 300 unidades. Especially with big chunks of chocolate like this! Try tossing them in flour and/or freezing them before! Sift together the flour, baking powder, and salt into a bowl. Set these dry ingredients aside. Hi Madhvi, depending on how heavily youd like to frost the cake, you may want to 1.5x or 2x the frosting recipe for your cake. - Also, I just have to thank you for supplying the world (and me!) Lastly melted and cooled white chocolate is beaten in until the frosting is thick and silky. These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Mix together on a high speed with a whisk attachment for 2-3 minutes. You will need a stand mixer to make the white chocolate Swiss meringue buttercream with a whisk attachment and a paddle attachment. Remove the sides and base and sit on a plate. You can spread the buttercream onto the cupcakes with a spoon if you dont want to pipe it. Remove from oven, and wait 5 mins before placing on a wire rack to cool completely. . Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. . The frosting starts a similar way to this. It turned out beautifully and I added a simple icing sugar drizzle after it cooled. It happened the same for me. These were super good- usually when I try to make raspberry frosting it separates beyond repairnot this one! By Jessica Dady This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Bring a pot of water (with 1 inch of water) to a simmer. The white chocolate frosting is a Swiss meringue buttercream which is great because it's not too sweet. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. x, Best cupcakes anyone Ive given them to have had in a long time. Hi there Sally, happy Valentines from the Philippines! Theoretically yes, but its hard to only use 1.5 eggs. $3.50. Thanks. The raspberry flavors come out much more when you bite into a whole raspberry. Step 7 - Switch to the paddle attachment and beat on low speed for 5-10 minutes to remove some of the larger air bubbles in the buttercream. Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits? Beat the butter and sugar until light and creamy. Place in the center of your oven on the middle rack and bake at 400F (204C) for 14-18 minutes, or until the cupcakes spring back to the touch and an inserted toothpick comes out clean. Hi Abbey, sorry but I've never weighed them so I have no idea. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. These cupcakes look and sound amazing. Spoon the remaining white chocolate mixture on top, then smooth and level it. Step 3 - In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. Read More, Raspberry & White Chocolate Millionaire's Shortbread, Raspberry & White Chocolate Cheesecake (No Bake), Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream, Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases, To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth, Add the eggs and vanilla extract and whisk well, Then whisk in the self raising flour gently, Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips, Divide the mixture between the 12 cupcake cases, Bake them for 25 minutes or until they are golden brown and a skewer. Aww wow thank you for such lovely feedback! Hope this helps! Id appreciate your advice. Just keep beating the mixture until it comes together into a thick and cohesive buttercream. But instead of the lemon buttercream I want to add white chocolate buttercream. Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more! Thanks! Sift the flour and baking powder in a separate bowl. 3 Peach Recipes. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Add of the flour mixture to the egg mixture and stir it through. Visit our corporate site. ), Hi, I am planning to make your raspberry and lemon cake for my birthday. I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. Since we arent creaming butter, you wont need to break out your mixer though you absolutely can (you will need it for the frosting). Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! If frosting is too thick, add additional milk; if its too thin, add additional powdered sugar. Everything you see is vegetarian, and there are vegan options too! Its best to make 1/3, or 2/3 as an egg makes up a third of the recipe. Step 2 - In a small bowl whisk together the flour, baking powder, and salt. Set aside to cool and harden. Place 4-5 raspberries onto each cupcake and gently press them in a little. 4. Happy Valentines Day! Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Recipe so easy to follow as are the other recipes if Janes Ive tried. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe. Continue. I subbed the raspberries for chopped fresh Granny smiths and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. Thats not typically something you can make at home! Hi Janie! Hi Tamara, you can add some milk to make it softer. * Cup sizes given are US size which is smaller than metric. All images & content are copyright protected. Oh you must try it, it's such a yummy combination! Can I melt the chocolate for the sponge mixture instead of using chocolate chips? 100g (4oz) softened butter, plus extra for greasing. Hi what size are the cups you use for your cupcakes? To make the coulis, put half the raspberries in a small blender. What do you think about filling the cupcakes with chocolate ganache? Made these to leave on neighbours doorsteps to make them smile, and they LOVED them! Hey there Sally! I used a standard size ice cream scoop and some cups and only just scraped enough for 9. By registering to HELLO! Just keep beating the mixture until it comes together into a thick and cohesive buttercream. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Preheat the oven to 180C/350F/Gas 4. How about spreading this Nutella frostingon our homemade brownies? Im planning on making these for Mothers Day. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips. I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because thats never a bad thing, right?). Thank you! Jane's Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Will now be my go to recipe. Hi Leah, it depends on the size cake you are looking to frost. For the full recipe with measurements, head to the recipe card at the end of this post. Yes! Preheat the oven to 350F (177C). These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips. Enjoy! chocolate chip chocolate sea salt peanut butter oatmeal raisin seasonal sugar ($4.00) bars | $3.00 brownies krispie treats pies | $7.99 mini | $30.00 wholeWHITE CHOCOLATE RASPBERRY apple blueberry apple cherryphone french chocolate silk pecan pumpkin (fall) advanced order required cheesecake | $6.00 mini | $33.00 whole classic chocolate . Also, because this is the classic White Chocolate & Raspberry combo I had to use my favourite freeze dried raspberries on the top! Hope this helps! The cupcakes will be lighter and fluffier when made with an electric mixer. Love all things chocolate? 3 medium eggs 150 g self raising flour 150 g white chocolate chips 150 g raspberries White Chocolate Buttercream 125 g unsalted butter (room temp) 250 g icing sugar 150 g white chocolate (melted) Decoration White chocolate sprinkles Freeze dried raspberries Raspberries Grams - Ounces Instructions Have fun! x. whoa! Thanks! *This post may contain affiliate links. Can I make cream cheese frosting with this recipe? Are they the mini or the regular cups? These homemade chocolate cupcakes with raspberry frosting will remind you of an indulgent raspberry truffle. I loved your white choc and pistachio cake I want to make this as a cupcake!xxx. Made these yesterday and I love a recipe that does exactly what it says on the tin. Snip one corner and fill the hallow portion of the cupcake. Hi Susan, For the frosting? Thank you , I would personally recommend making 1/3 of the recipe so then you only use 1 egg, or make 2/3 and have a couple more than six cupcakes x. Line a 12-cup muffin pan with cupcake liners. Do not use my images without prior permission. Whichever you prefer! Cupcakes with frozen raspberries will need slightly longer baking. I ran into a lot of issues trying to use fresh raspberries. Thats it! Fill only halfway otherwise the cupcakes will overflow. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Hi Sally, I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. Im only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. Stir in vanilla. Set aside for 510 minutes, until cool but still liquid. But any ideas as to why this happened please? x. I always read your blog and recipes, but I cant make many of them as I have to accommodate egg allergies. Simply follow my recipe for Strawberry Frosting and use raspberries instead. For the buttercream, I used the same recipe as in my white chocolate cupcakes because I just adore it! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. However, most of the cake came off attached to the liner. I simply used asmall frosting knifeto frost the cupcakes. Step 4 - While the egg whites are beating, place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8. With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube. Hi Ember, if you try this recipe again, fill your cupcake liners only halfway. but I would suggest doubling or tripling the recipe - depending how big you want the layers to be. This ensures the raspberries keep their shape and don't bleed into the batter. Thanks for the recipe! That's amazing Rosie, I'm so glad they were enjoyed by all! For around 30. Whisk the dry ingredients. i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Anyway back to the cupcakes. X, Could I replace raspberries with pistachios? i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. facebook twitter tumblr instagram linkedin. I usually say one batch of cupcakes does one layer of an 8! Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try. Continue this, alternating between milk and flour until it's all combined. Thank you x. Love this recipe they turned out fantastic, will definitely make again. The cupcakes look beautiful! I've only ever made them with fresh ones. When I did that someone remarked that the cupcakes resembled a part of female anatomymaybe it was the champagne talking. Set aside. 225g baking spread, from the fridge 225g caster sugar 275g self-raising flour 1 level tsp baking powder 4 large eggs 4 tbsp milk 1 tsp vanilla extract x 7g tub freeze-dried strawberries 100g white chocolate, melted, For the topping: 100g butter, softened 175g icing sugar, sifted 2 tbsp milk tsp vanilla extract x 7g tub freeze-dried strawberries. Set aside. Add in the egg; beat until combined. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. BA1 1UA. Is it possible to make the frosting with fresh raspberries? I love all the recipes Ive used from your site! Happy Fiesta Friday! Baked them for my work colleagues for Valentines Day, I just adapted the recipe and added red and pink heart sprinkles with a giant white button to finish them off. Hi Jane One thing I noticed though was that the bottom of the cakes seemed to stick to the case which I think was due to the chocolate chips at the bottom, is there a way to avoid this? Thankyou xx, Hello, great recipe! Put all the traybake ingredients, except the freeze-dried. Then add eggs and vanilla extract and mix them in. They were fully cooked in the middle too. Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Check out these helpful tips - and failing that, copy these messages and wishes for your card instead. Can I ask you what brand of natural and dutched process cocoa you use? Set aside. Many thanks, Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x. You could, or slightly less the baking time may also be slightly less as pistachios are drying compared to raspberries! x, Hi Jane, Add in the eggs, one at a time, beating well after each addition. The sharpness of the raspberries goes so well with the white chocolate.. This recipe was so delicious! Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! Hi Jen, for a chocolate 913 cake, we recommend using our Triple Chocolate Cake batter. If so they can go on straight from freezer or do they need to soften up? Raspberry and White Chocolate Cupcakes 120 grams flour 3 grams baking powder 60 grams butter 50 grams granulated sugar 1 egg 40 milliliters milk 1 teaspoon brandy 6 fresh raspberries 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 Or next time, you could try adding less raspberries. I would recommend avoiding cooking or baking chocolate. Thank you! . So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! . The batter is quite thin, so the chocolate chips are tossed in a little flour first to stop them from sinking too much. Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup. Everytime I use icing sugar it ends up all over my kitchen. They were a big hit. I made your cupcakes and they were a hit at my office! The one I use is linked on My favourite baking equipment post! Please note, I have not tested this recipe using plain or all purpose flour. Yes definitely!! I am not a certified Dietitian or Nutritionist, Your email address will not be published. My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. Line amuffin tin with paper cases. Also, do you add any liquid? Thanks. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Can I use raspberry extract instead of vanilla extract. Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios? Thanks x. Once the cakes are cool, make the buttercream frosting melt your white chocolate until smooth and leave to cool. Children will love to decorate with chocolate strands and chocolate decorations. Looking forward to your book (Ive already preordered :)). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Tried these for the first time today and they did not disappoint! Hi Jane , love the recipe. In a small bowl whisk together the flour, baking powder, and salt. Hi Beatriz, the frosted cupcakes will be okay at room temperature for a day, but after that it is best to store them in the refrigerator. Hey! The raspberries are gently pressed into some of the cupcake batter once it's already in the paper liners. After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, Im not surprised! I made them for a birthday but dont want to give them away! Once about of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. It enough to generously frost 14 cupcakes or about a one layer, 9 inch round cake + a few cupcakes. Any ideas what happened? Toffeed raspberry and white chocolate cupcakes. Thank you so very much this recipe is absolute perfection!!! Hi Jane I got a fright when I Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes! Home; Discover Bread; Japanese Cuisine; Healthy; Vegan Guide; Apps Mary Berry's no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party. A match made in heaven. You'll find all the ingredient amounts for this raspberry white chocolate cupcakes recipe in the printable recipe card at the end of this post. Remove the baked cupcakes when done and allow them to cool slightly in the muffin tin, about 5 minutes. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. 05/07/2019 by thebakingexplorer 60 Comments. Instead of using raspberry preserves, I used raspberry syrup reduced. It doesnt have to look pretty because youll top the cupcakes with frosting. And I encourage you to do the same! Add the eggs, one at a time, beating well after each addition. How would I do the measurements work to make this into an 8 cake? Set aside. By Emily Stedman These look so pretty. The frosting will firm up in the fridge, so leave the cupcakes out for 30 minutes before serving if they've been refrigerated. Bake in a preheated oven at 200C (400F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. I'm glad I'm not alone in this . Line a 12-hole muffin tin with paper cases. Is there an easy way to adapt these to be Gluten Free at all? The frosting was a little to sweet for my taste even with the salt but the cake recipe was amazing and I would totally make them again and recommend this recipe to anyone wanting something sweet and delicious! Log in. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! Set aside to cool for 5 minutes. Lovely cupcakes, came out light and fluffy. Please let me know what you think! Just to get a more subtle raspberry flavour? Could I use 2 large eggs? For a dairy free version, use a dairy free baking spread, dairy free milk and a dairy free white chocolate for the cupcakes and the buttercream. 113g ( cup) unsalted butter, softened to room temperature. Keep beating it until it no longer looks greasy. Thanks so much!! Hi Sally! Step 6 - Scoop of the mixture into the 12 paper cases. Or butter too cold? Can I use frozen raspberrys for the mixture? Last updated 31 August 22. Hi Christine, You can definitely fill the cupcakes with a raspberry filling. Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! $4.31+ #10 Chocolate Banana Latte. Here she shares one of her favourite recipes, When you're looking for something a little bit different to your traditional Victoria Sponge, you can always rely on the undisputed queen of cakes. I've also seen them in Sainsburys and Waitrose in the baking section. These rise a lot, so any more than that the cupcakes will overflow. If you only have a gluten free plain flour blend, you will need to add baking powder. I used fresh raspberrys and coated them in flour. Hope this helps! Im going to give these a try in the next few days. I couldnt get them to mix in less stirs, i had to use a mixer to mix them. Yes absolutely, use 15 20g! I'm sorry to here about the floury taste you describe. I use Callebaut chocolate in baking but any will do! Preheat oven to 180C/355F/gas 4 and line a cupcake tin with 10 cases. Hi Kat In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine. x. Split two bags as I tried to pipe, so just ended up slapping it on. Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. Chocolate Cupcake. The cake itself is delicious, but when I checked on the cupcakes around the 15 minute mark, they had spread everywhereIm not sure what went wrong. If I only wanted to make half the cupcakes can I just half all ingredient ? While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. Eb x. Love that you've put raspberries IN the batter mix too - delicious! Scoop of the mixture into the 12 paper cases. I would start with 1 1/2 tsp. I hope you love this recipe as always! Is it just because they are so light & fluffy? My recommendation would be to only half fill the cases. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM I cant stress this enough. I get comments often about why is my buttercream so runny and 9/10 times its because the incorrect butter was used. Add in the strained raspberry juice, plus 1tbsp of the raspberry pulp (optional) and mix well until incorporated and your buttercream is evenly pink in colour. To make the chocolate icing melt the butter and pour it into a bowl. Raspberry & white chocolate cupcakes. Hey! You will also need to decorate the cupcakes with dairy free white chocolate. Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160F (71C) on an instant-thermometer. These went down an absolute treat . Made these cupcakes yesterday and they are so lovely! I used fresh raspberries and folded them in carefully at the end, it worked great. Stir in the dry pudding mix into the cake batter. Hey! Awesome recipe, thanks a lot! Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth! I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! You can definitely use freeze dried raspberries (simply swap them for the strawberries in the strawberry frosting) for a thicker frosting that pipes beautifully. The best way to eat it is fresh . *I earn a small amount of money if you buy the products after clicking on the links. White chocolate Swiss meringue buttercream, chocolate Swiss meringue buttercream guide, 70g ( cup + 2 Tablespoons) granulated sugar.