Giant raspberry and chocolate cupcake

serves: 12

ingredients

the sponge:

160g unsalted butter
15g (½ oz) caster sugar
560g caster sugar
480g plain flour
2 tbsp baking powder
1 tsp vanilla essence
4 large eggs
150g white chocolate

For the frosting:

500g icing sugar
160g unsalted butter, softened
50ml milk
5-7 raspberries

You’ll also need:

method

Preheat the oven to 170 c (325 f) and grease the tin with butter. Using a hand held whisk, whisk together the flour, sugar, butter and Baking powder until a crumb like consistency.

In a separate bowl whisk together the eggs and vanilla essence. Add to the Flour mix and whisk on high speed until ingredients are incorporated.

Melt the chocolate over a pan of water on the hob, once this is melted fold into the cake mixture. Divide the mixture between the two giant cupcake tins. Place in the oven for 40 Minutes until well-risen and springy touch. Leave to cool in the tin and then transfer onto wire racks.

To make the frosting using the electric whisk beat the icing sugar with the butter on a low speed until combined and still powdery in texture slowly mix in the milk.

Combine the raspberries and water in a pan put on the hob heat until they are soft enough to crush with a fork. Remove from heat and mash with a fork, once cooled add this to the butter cream mixture and whisk. Spoon some of the frosting onto one of the sponges using a palette knife spread place the top of the cake on top.

Using a small nozzle decorate the top of the cupcake with the buttercream. You can also use chocolate fingers to decorated around the cake by spreading a tiny bit of the buttercream on the bottom side of them and then sticking around the cake.

nutritional values (approx. per serving)

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

This recipe was submitted by Rebecca Hill from our Food team, who won second prize in our charity Bake Off competition in September. Rebecca also won the prize for best presentation!

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