White Chocolate Mud, and Raspberry n Cream Cupcakes

This is the easiest Cupcake recipe I have ever made. The good thing is that you can half this recipe to make 12 Cupcakes or use the one below to make 24 Cupcakes.
I must admit these are addictive and I would be quite happy to serve them up as a dessert even before I frost with the Buttercream, and this is because the white chocolate makes these cupcake dense and the raspberries make it very moist and tart....delicious - ness!!!!
Ok, I made the raspberry compote a couple of days before I made the Cupcakes, and the compote will last up to 2 weeks in the fridge.
So lets get started.

Raspberry Compote Ingredients:
400g raspberries (I used frozen)
1/2 caster sugar
1 cup water
4 tablespoons cornflour

Put all ingredients into a saucepan and gentle heat up, making sure you don't turn the heat up too high and burn the bottom. Keep an eye on the saucepan at all times and gently stir until the mixture thickens. Once thickened, pull it off the stove and pour into sterilized jars. Leave the lid off until the compote cools down and then refrigerate. This mixture is sweet n tart....yum yummy!

Cupcake ingredients:
250g unsalted butter
1 1/2 cup caster sugar
200g white chocolate
1 cup water
1 cup plain flour (sifted)
1 cup self raising flour (sifted)
2 eggs
1 cup raspberries (I used frozen)

Preheat your oven to 150° degrees fan bake, (please read "The Oven" tab on my blog before turning on you oven).
In a saucepan add the butter, sugar, chocolate, and water and melt all ingredients until just melted. I then poured the hot mixture into a steel bowl to cool for about 15-20 minutes.
Then I whisked in the sifted flours once the mixture was cooled and until thoroughly mixed, and no lumps visible.
Then I whisked in the eggs until combined. Finally add the frozen raspberries.
Take a 1/4 cup measuring cup and use this to transfer the mixture into the cupcake papers.
Bake for 20 minutes or until your baking skewer comes out clean, thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.

Once cooled frost with the below recipe. I used a Wilton tip 1M to frost.

Whipped Cream Buttercream

215 g butter (softened)

950g icing sugar

2 tablespoons boiling water

1/2 c thickened cream

2 teaspoons vanilla extract

Cream butter for about 2-3 minutes until light and fluffy. Add 1/2 the icing sugar and the boiling water and mix until creamy. Add the remainder of the icing sugar, thickened cream and the vanilla extract and beat until creamy. You made need a little more icing sugar, will depend on the consistency you are after.

Happy baking xxx