Raspberry cream cheese white choc cakes

What a title! I was inspired to make these after sampling some yummy but slightly disappointing cream cheese cakes in Sable D'Or yesterday. I loved the cake texture but it was lacking on the raspberry-ness! So I decided to make my own...

I did some research and found out that these were basically a cream-cheese pound cake recipe. Of course I had to add a Tash/Cake Snob twist which meant... CHOCOLATE!

Basic Pound Cake recipe (From Martha Stewart - I halved it!)

  • 150 grams butter (1 & 3/4 sticks)
  • 1 packet (8 ounces) cream cheese, room temperature
  • 1.5 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • I added a packet of raspberries
  • I added white chocolate chips
  • I added raspberry jam

Method:

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth.
  2. Add sugar; beat until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition. Mix in vanilla. W
  4. With mixer on low, add flour, beating until just combined.
  5. Mix in raspberries and some white choc buttons.
  6. I then spooned the mixture into cupcake cases, leaving some in the bowl.
  7. Then I pushed a few white chocolate buttons into the middle of each cake
  8. I then topped each cake with a dollop of raspberry jam and put some mixture on top

Ta Dah....

Ooops... I left them around my mummy which means they were eaten quickly! Luckily I hid a few for friends tomorrow!

Newborn Baby Cupcakes

Newborn Baby Cupcakes