White chocolate and blackberry cupcakes

Our local Waitrose now stocks Green & Black’s white cooking chocolate, which unlocks a new set of recipes from Green & Black’s Ultimate Chocolate Recipes. With ripe blackberries starting to appear, the choice was obvious: white chocolate and blackberry cupcakes.

As we don’t have self-raising flour I added 1 teaspoon of baking powder to 180 grams of plain flour; given how much they rose ½ teaspoon would probably have been sufficient. I made one other modification to the recipe: I halved the amount of frosting. 20 grams of butter and 40 grams of sugar on top of each cupcake sounded excessive, and as you can see even a half quantity provides a generous amount for each cupcake.

The icing was a little tart, but was perfectly balanced by the sweetness of white chocolate. The blackberries whisked into the icing gave it an interestingly speckled appearance. My workmates loved them.