Raspberry and White Chocolate Muffins

Name: Raspberry and White Chocolate Muffins
Total time: 1 h
Yield: 12
Ingredients: 1 cup unsalted butter; 1 cup sugar; 4 eggs; 1.667 cups self-rising flour (sifted); 1 teaspoon vanilla extract; 0.333 cup Raspberries; 1 cup white chocolate (chopped); 2 cups powdered sugar; 0.333 cup unsalted butter; 0.125 cup cream (18% fat); 12 Raspberries

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

497

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	497 kcal	(24 %)
Protein	4.9 g	(5 %)
Fat	27.46 g	(24 %)
Carbohydrates	58.8 g	(39 %)
Sugar added	36.33 g	(145 %)
Roughage	0.35 g	(1 %)

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more nutritional values

Vitamin A	237.84 mg	(29,730 %)
Vitamin D	0.71 μg	(4 %)
Vitamin E	2.47 mg	(21 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	1.59 mg	(13 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	50.33 μg	(17 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.32 μg	(1 %)
Vitamin B₁₂	0.54 μg	(18 %)
Vitamin C	1.48 mg	(2 %)
Potassium	79.78 mg	(2 %)
Calcium	96.34 mg	(10 %)
Magnesium	6.89 mg	(2 %)
Iron	0.91 mg	(6 %)
Iodine	20.37 μg	(10 %)
Zinc	0.27 mg	(3 %)
Saturated fatty acids	16.43 g
Cholesterol	118.4 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1 cup
unsalted butter; 1 cup
sugar; 4
eggs; 1 ⅔ cups
self-rising flour (sifted); 1 teaspoon
vanilla extract; 0.333 cup
Raspberries

For the white chocolate cream: 1 cup
white chocolate (chopped); 2 cups
powdered sugar; 0.333 cup
unsalted butter; ⅛ cup
cream (18% fat)

To decorate: 12
Raspberries

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time with a little flour, beating until smooth. Mix in the vanilla extract.

Sift in the remaining flour and gently stir into the mixture with the raspberries.

Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.

Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.

Spoon into a piping bag and pipe a swirl on top of each cake. Top with a raspberry.