Fruity cupcakes with white chocolate frosting and bitter blueberry chocolate shards (recipe)

Cupcakes with fruit pieces, white chocolate frosting and blueberry bitter chocolate shards

Simple little fruit cakes for a quick hit of sweet, almost caramely sponge, with big pieces of chewy cherries, raisins and strawberries, all complemented by sweet, smooth white chocolate frosting and offset by bitter blueberry and almond dark chocolate shards.



  • 95g unsalted butter, softened
  • 95 light brown sugar
  • 95g plain flower
  • 2 tsp baking powder
  • 1 medium egg
  • 50ml strong, hot tea
  • 15g dried cherries
  • 35g dried strawberries
  • 80g raisins


  • 415g icing sugar
  • 135g butter, softened
  • 1 1/2 tsp vanilla extract
  • 150g white chocolate
  • Up to 1 1/2 tbsp whole milk
  • 6 squares of Lindt EXCELLENCE Blueberry Intense (or any dark, fruity chocolate)


  1. Make up the tea, then while still piping hot, stir the fruit into it and leave to sit for 15 minutes
  2. Starting the sponge, beat together the sugar and butter until pale and fluffy
  3. Beat in the eggs one by one, and then the vanilla
  4. Sieve in the flour and baking powder and fold through
  5. Tip in the fruit and all the tea liquid and stir through
  6. Line a 12-hole cupcake trays with paper cases and divide the batter evenly between them
  7. Bake at 160C fan assisted 20-25 mins until golden browned and springy
  8. Cool completely on a wire rack
  9. Once cool, prepare the icing by gently melting the chocolate in the microwave and then allowing to cool but not set
  10. Beat together the butter, icing sugar and vanilla extract by adding until pale, smooth and fluffy, then beat in the white chocolate
  11. Beat in 1 tbsp of the milk – if the icing is still too thick to pipe, beat more milk in drop by drop until smooth enough to pipe
  12. Pipe the icing over the cupcakes – it makes just enough to cover 12 cakes
  13. Break up the chocolate squares into jagged quarters and push a couple of pieces into the frosting of each cake

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