Comments on: White Chocolate Raspberry Cupcakes

By: Sophie

Sophie — Mon, 14 Oct 2024 14:41:31 +0000

Can I use baking butter for the sponge instead of unsalted butter ?

By: Amber

Amber — Fri, 23 Aug 2024 16:58:38 +0000

Made these for a work party, they are absolutely unbelievable! Highly recommend. Super simple recipe that will give an amazing result! The white chocolate buttercream was phenomenal 😋

By: Jane's Patisserie

Jane's Patisserie — Mon, 27 May 2024 09:23:54 +0000

In reply to Beth. Yes!

By: Beth

Beth — Sun, 26 May 2024 09:58:01 +0000

Hi, if I want to do half the amount of cupcakes do I literally just half the ingredients? Thanks so much x

By: Jane's Patisserie

Jane's Patisserie — Sat, 12 Aug 2023 11:15:13 +0000

In reply to Barbara. I freeze my cupcakes in a cupcake box, wrapped in clingfilm xx

By: Barbara

Barbara — Mon, 07 Aug 2023 07:28:47 +0000

Hi Jane,
I am wondering how to freeze these & other cup cakes in the beautiful iced gems baking cups which I am so glad you recommended. They are the only ones I use because
they are so pretty & great to transport & serve. Spoilt for choice of colour too, really show the cupcakes off.
Just in a plastic lidded box?
Do the baking cups go soggy??
Thank you in anticipation of some advice.

By: Jane's Patisserie

Jane's Patisserie — Tue, 29 Nov 2022 15:40:55 +0000

In reply to Suzanne. Hiya! Yes absolutely, use 15 - 20g! Hope this helps! x

By: Suzanne

Suzanne — Wed, 23 Nov 2022 20:32:23 +0000

In reply to Julie. Could I use freeze dried rasperrys in the mix instead of fresh?

By: Grace

Grace — Mon, 10 Oct 2022 16:09:20 +0000

In reply to Karen. Me too, I was just coming on to say this. And then the paper was like stuck to the buns so it was peeling off so I was coming on for some advice on what I may have done wrong? I followed and measured all ingredients as stated in recipe. Thanks for any help!

By: Jane's Patisserie

Jane's Patisserie — Tue, 16 Aug 2022 13:13:48 +0000

In reply to ANN. Hiya! I have never done this. Hope this helps! x

By: ANN

ANN — Thu, 11 Aug 2022 14:16:30 +0000

Hi Jane,
I never ate or made a cupcake until your recipes came along.
A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream.
Went down really well – so fresh & gorgeous. Thank you for the recipe.
The question I have is why the eggs don’t have to be beaten in then the flour folded in afterwards as you would for a basic Victoria Sandwich mixture?
Is it because a feature of cupcakes is they don’t have to rise much?
Thank you

By: Jane's Patisserie

Jane's Patisserie — Wed, 06 Jul 2022 08:54:27 +0000

In reply to Denise Evans-Allford. Hiya! I have not tested oil in these - they may make the white chocolate and raspberry sink! However, typically you would use 75% of the amount of butter! Hope this helps! x

By: Denise Evans-Allford

Denise Evans-Allford — Tue, 05 Jul 2022 06:55:45 +0000

Hi Jane. Have you ever substituted oil in your cup cake recipes. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat

By: Jane's Patisserie

Jane's Patisserie — Fri, 24 Jun 2022 08:35:25 +0000

In reply to Julie. Hiya! The one I use is linked on 'My favourite baking equipment' post! Hope this helps! x