It’s a Girl! Raspberry & White Chocolate Cupcakes

It's a Girl! Raspberry & White Chocolate Cupcakes RecipeThis week, the world has been going crazy over the news of the latest Royal arrival, Her Royal Highness Princess Charlotte of Cambridge, who was born last Saturday at the Lindo Wing of of St Mary’s Hospital in Paddington.

To commemorate the birth of the new Royal, the lovely people at Stork imagined what the first few hours settling in to her new home might be like, and with the help of a couple of Kate and Wills lookalikes, they recreated the scene as they imagined it, photographing the couple standing by a delicious looking giant pink gender reveal cupcake they’d whipped up in celebration of the happy news.

The latest Royal arrival, reimagined with the help of some lookalikesThe latest Royal arrival, reimagined with the help of some lookalikesThey also made a batch of smaller cupcakes (pictured behind the giant gender reveal cake) which have raspberries and white chocolate in the centre. These are perfect for budding bakers to make for baby showers or to celebrate the safe arrival of a new baby.

The cupcakes are quick and easy to make, and my friends over at Stork asked me so nicely if I would share the recipe with you guys today that I just couldn’t say no. I think I’m even going to have a go at making some myself over the weekend as they look extremely tasty!

So, without further ado, let me tell you how you can make them too …

It's a Girl! Raspberry & White Chocolate Cupcakes

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 12

Calories per serving: 1339 kJ/ 320 kcal

Fat per serving: 18,3g

Saturated fat per serving: 7,7g

Sugar per serving: 25g

Sodium per serving: 0,6g

It's a Girl! Raspberry & White Chocolate Cupcakes


  • Cupcakes
  • 165g margarine
  • 115g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 165g self raising flour
  • 2 tbsp milk
  • 120g fresh or frozen raspberries
  • 40g grated white chocolate
  • Nests
  • 70g meringues, broken
  • 130g white chocolate, broken
  • Pink sprinkles
  • Edible gold stars
  • Filling
  • 90ml double cream
  • 100g fresh raspberries
  • 3 small sheets of edible gold leaf (optional)


  1. Pre-heat the oven to 180°c (160°c fan)/356°f/Gas mark 4
  2. Line a muffin tin with 12 bright pink paper cases
  3. In a large bowl, beat together the margarine, sugar, eggs, vanilla extract, self-raising flour, and milk until evenly combined.
  4. Fold in the rapberries and grated white chocolate.
  5. Divide the mixture between the cases and bake in the oven for 25 minutes until golden in colour and springy to the touch.
  6. Transfer to a wire rack and allow to cool completely.
  7. Crumble the meringues into a bowl, breaking up any large pieces. Add the melted white chocolate and stir well.
  8. Top each cupcake with the chocolate meringue mixture to form the nests.
  9. Softly whip the double cream and add a teaspoon to the centre of each nest. Top with the fresh raspberries, sprinkle with the edible gold stars and pink sprinkles and top with a small piece pf edible gold leaf if desired.

Are you guys excited by the arrival of the new baby Princess?
Why not let me know in the comments below.

Thanks for reading.With love from Lou SignatureTwitter | Facebook | Bloglovin | Instagram | YouTube

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  1. 09/05/2015 / 7:17 am

    Wow, those photos look stunning. Doesn’t the wills look a like look really alike?

    You have given me an idea to do baking with the girlies on this rainy day. :-)with no baby shower needed for an excuse. Thanks for sharing.
    Mummy m’s memories recently posted…Prawn and Chorizo PaellaMy Profile

    • Louise
      09/05/2015 / 9:29 am

      We don’t have any baby showers or new arrivals either but we’re still going to make them anyway as they look delicious 🙂 X

  2. 09/05/2015 / 8:18 am

    Sounds like a lovely recipe, perfect for the birth of a princess. Can’t say I’m enamored with the idea of cooking with margarine, I’d probably replace it with proper butter, but still, yum! 🙂
    Elizabeth recently posted…Mexican Chilli Beans with Homemade Tortilla ChipsMy Profile

    • Louise
      09/05/2015 / 9:32 am

      I used to always bake with margarine, but now I seem to reach for the butter! I’m sure it will substitute just fine 🙂 X

  3. 09/05/2015 / 8:39 am

    Those cakes look gorgeous! I absolutely love the crown cake cases.. what a lovely idea! : ) Also, it’s quite scary how much the lookalikes actually look like the real Kate and Wills – well, I guess they are lookalikes after all haha. xx

    Jessie | allthingsbeautiful-x

    • Louise
      09/05/2015 / 9:33 am

      I know, it’s scary how alike they are isn’t it?! Hehe X

    • Louise
      13/05/2015 / 10:10 pm

      They just look delicious. I want some in my tummy 😛 X

    • Louise
      13/05/2015 / 10:11 pm

      I know right?! Every time I see the pic I’m like “Mmm”!X

    • Louise
      13/05/2015 / 10:15 pm

      They sure do. I don’t think mine will look this good!!X

  4. Nafisah
    12/05/2015 / 7:28 am

    This sounds perfect, thank you for sharing! xxxx

    • Louise
      13/05/2015 / 10:16 pm

      You’re very welcome 😀 X

    • Louise
      13/05/2015 / 10:16 pm

      Ooh I know! I love both so much 😀 X

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