White Chocolate & Raspberry Blondies

Give It A Go

It has been forever since I last baked/blogged and I am feeling very guilty for neglecting JessieCakes… however, I’ve finally got the baking bug back and have come up with a beauty of a recipe!

Who’s heard of a Blondie and more importantly who’s tasted a Blondie!?!? And…why has it taken me this long to bake this amazing invention!?

The texture of a Blondie is like combining melted chewy cookie dough with the fudgy gooeyness of a brownie. Sounding good? Well let me explain how they taste… like deep, rich buttery caramel. Throw is some white chocolate chunks and fresh raspberries and you just know you have created something special.

Hopefully your taste buds are tingling and you are already reaching for your baking tins…I promise you that this recipe will not disappoint and trust me when I say that once you go Blondie you never go back!

 

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Ingredients

250g light brown sugar
172g self-raising flour
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g unsalted butter, melted and cooled
170g white chocolate, cut into chunks
170g fresh raspberries

 

Method

Preheat oven to 170°C and line a 23cm square baking tray with greaseproof paper.

Sieve the sugar into a large bowl and pour in the melted butter, now use a wooden spoon to combine the ingredients. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Add the white chocolate chunks and raspberries and fold into the mixture. Transfer the mixture to your prepared baking tray and smooth out the top.

Bake in the oven for 23-25 minutes, until the top is starting to crack and is firm to the touch. Remove from the oven and leave to completely cool.

Once the blondies have cooled, melt a few squares of white chocolate in the microwave and use a teaspoon to drizzle the chocolate over the tops of the blondies.
Very carefully (blondies are very delicate and can fall apart easily) cut into 12 slabs and serve, warm or cold!

White Chocolate & Raspberry Cupcakes

Give It A Go
It’s been a while since my last cupcake bake so I wanted to make sure this one was rather special. It’s not everyone’s cup of tea but personally I think there is nothing better than the combination of fruit and chocolate, in particular berries and white chocolate. So here we are people… Vanilla cupcakes filled with a super sweet raspberry purée, topped with deliciously smooth white chocolate buttercream and garnished with a fresh raspberry!

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Ingredients (makes 12 cupcakes)
For the sponge:
150g stork tub
150g self-raising flour
150g caster sugar
2 medium eggs, at room temp & beaten into a jug
1 tbsp milk
1 tsp vanilla extract
For the white chocolate buttercream:
110g unsalted butter, soft at room temp
250g icing sugar, sieved
150g white chocolate, broken into chunks
1 tbsp semi-skimmed milk
For the purée filling & decoration:
190g fresh raspberries
1 tbsp cornstarch
2 tbsps fresh lemon juice
56g caster sugar
12 fresh raspberries for decoration
Method 
Preheat the oven to 180°C and line a muffin tray with 12 cupcakes cases.
  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little of the flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the centre of one of the cakes comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
  3. Whilst your cakes are cooling make your raspberry purée by first mashing 190g fresh raspberries. In a pan combine the lemon juice, caster sugar and cornflour, then add in the mashed raspberries. Stir continuously over a medium-high heat until desired thickness is reached. Push the purée through a sieve to remove any seeds. Leave to cool completely.
  4. Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving the cored cake. Fill each one with the purée and place the cores back into the cakes to cap them.
  5. Next make your white chocolate buttercream by first creaming the butter until pale and fluffy. Beat in half the icing sugar until smooth, beat in the remaining icing sugar until smooth and creamy. Melt the white chocolate in the microwave in 20 second blasts until completely smooth, add to the buttercream along with the milk and fold the mixture together. Using a piping bag and large open star nozzle pipe the buttercream onto each cupcake and finally place a fresh raspberry on top.

Simple Chocolate Sponge Cake

Give It A Go
This recipe is an essential for all bakers and is perfect for chocolate lovers. Once you have your two chocolately, moist, spongey cakes you are free to decorate as you wish. I decided to sandwich my cake together and cover entirely with White Chocolate Buttercream (recipe can be found below). However, there are many alternatives to cover your cake, such as cream cheese frosting, Sugarpaste or Strawberry buttercream. Get baking and get creative!

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Ingredients 

For 2x 8inch round baking tins:
255g Stork tub
255g Caster sugar
175g Self-raising flour
50g Cocoa powder
4 Medium eggs, at room temp & beaten into a jug
For the white chocolate buttercream (to cover the cake/12 big cupcakes):

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140g Unsalted soft butter
150g Icing sugar
100g White chocolate (cut into small chunks)
Method
Preheat oven to 180C and grease and line 2 x 20cm/8inch round baking tins with greaseproof paper.
  1. In a large bowl cream the Stork and sugar together until light and fluffy. Next, pour in the eggs slowly along with a little flour each time to stop the mixture from curdling.
  2. Once all the beaten eggs are added, sift in the remaining flour and the cocoa powder and fold the mixture together with a large spoon/spatula.
  3. Divide between two tins and bake for 8 minutes. Your cakes are done when a skewer in the center comes out clean. Leave to completely cool.
  4. To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combines, sift in the remaining icing sugar and beat together until light and creamy.
  5. Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted, leave to cool to room temperature. Then add to the buttercream and mix until combined, thick and  fluffy.
  6. Dollop a 1/4 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Sandwich the other cake on top and using the remaining buttercream start by applying in the center of the cake and smoothing out to the edges and down the sides. By using this method the buttercream with fill in any gaps and give you even coverage.

White Chocolate Chunk Brownies

Give It A Go
I LOVE brownies, they may actually be my all time favourite bake! What I love about them is that once you have a basic brownie recipe that you adore, you can throw in practically any other ingredient. Why not try adding your favorite chocolate bar cut into chunks? Or check out my Malteser Brownies for an interesting malt crunch throughout.
However, more to the point… This recipe will give you a bloody good brownie. Gooey in the center, fudgey on the outside and jam packed with soft, slightly melted white chocolate chunks.
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Ingredients (makes 12 brownies)
170g 70% dark chocolate, broken into small pieces
150g unsalted butter (soft)
150g self-raising flour
225g caster sugar
2 medium eggs
150g white chocolate, broken into chunks

Method

Preheat oven to 180°C and grease a 23cm square tin with a little butter.
  1. First, melt your dark chocolate and butter in a glass bowl over a pan of simmering water on a low heat. When completely melted and smooth leave on the side to cool.
  2. In a separate bowl, whisk together the sugar and the eggs. Add in the cooled chocolate and butter mixture to the sugar and eggs and also add in the flour. Fold the mixture together with a large spoon/spatula until combined and thick.
  3. Finally add in the white chocolate chunks and fold into the mixture. Transfer to your greased baking tin and bake in the oven for 18 minutes. The top should be starting the crack and a skewer inserted into the middle should come out slightly covered in brownie mixture.
  4. Leave to COMPLETELY cool and cut into 12 brownies. These brownies warmed up for 20 seconds with vanilla ice-cream…. to die for!!