These cupcakes are a great recipe to make with the kids as they require no baking – you simply chill a mixture of Madeira cake, raspberries, chocolate and Raspberry and chocolate cupcakescream cheese with a few store cupboard ingredients
Makes: 8
Prep time: 2 hrs 15 mins
Skill level: Bit of effort




    • 100g bar white chocolate


    • 300g (10oz) Madeira cake


    • 1 medium egg white


    • 60g (2oz) caster sugar


    • 200g tub cream cheese (we used Philadelphia)


    • 100g (31⁄2oz) raspberries


You will also need:

    • 5.5cm (21⁄4in) cutter


    • 8 muffin cases in muffin tins






    1. Put the chocolate in a bowl over a pan of simmering water and leave until it melts. Stir and set aside to cool.


    1. Meanwhile, cut the Madeira cake into 8 slices, then roughly crumble each slice at a time and pack the cake crumbs into the cutter. Press it down really well to form a disc of cake. Put this in a muffin case and press into the base. Repeat with the rest of the cake slices.


    1. Whisk the egg white to a stable foam, then whisk in the sugar to glossy peaks. Add the cream cheese to the melted chocolate and mix well, then fold in the meringue mixture and all but 8 of the raspberries. Spoon the mixture on to the cake in the muffin cases. Smooth the tops and pop a raspberry on each one.


    1. Chill until firm — about 2 hours or overnight is fine.



Nutritional information per portion



Fat 21.0g


Saturates 13.0g


Calories 351(kcal)


Recipe by Kate Moseley