These delightful cupcakes are best enjoyed warm, perhaps with a scoop of vanilla ice cream for an added touch of indulgence!<\/p>\n
– For 10 servings:<\/p>\n
– Wheat flour: 300 grams
\n – Butter: 200 grams
\n – Granulated sugar: 85 grams
\n – Brown sugar: 130 grams
\n – Eggs: 2 units
\n – Vanilla extract: 1 1\/2 teaspoons
\n – Salt: 1\/2 teaspoon
\n – White chocolate: 165 grams
\n – Raspberries: 150 grams<\/p>\n
– Total time:<\/strong> 35 minutes Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n Using a mixer, cream the softened butter with both granulated and brown sugar until smooth and creamy. Beat in the eggs, vanilla extract, and salt. Gradually mix in the flour until just incorporated. Gently fold in the chopped white chocolate.<\/p>\n Distribute the batter evenly among the cupcake molds, smoothing out the tops. Press the raspberries slightly into the batter. Bake for 20 to 25 minutes, or until the edges are nicely golden and the centers remain slightly gooey.<\/p>\n\n\n
\n– Preparation:<\/strong> 10 minutes
\n– Cooking:<\/strong> 25 minutes<\/p>\n1. Oven Preheating<\/h3>\n
2. Batter Preparation<\/h3>\n
Cooking<\/h3>\n