White Chocolate & Berry Compote Cupcakes


I’ve got a confession to make. I have posted this on the internet before. Gasp! I know. This post was originally on the blog attached to my business site, so, apologies on the slim chance you’ve seen this before. I am killing that blog completely (for various reasons) but this recipe is too damn good to disappear into the abyss – so let me share it with you here.

The base recipe for this cake is Lily Vanilli’s victoria sponge recipe which is my favourite vanilla sponge recipe to date. It bakes well, but most importantly it’s just really delicious. I used a third of her recipe, as I don’t need 24 cupcakes in my house going stale before I’ve got to eat them all. I’m including my measurements here (so some of them are a bit random), but if you multiply them by 3 then you’ll get enough to make a two layer 7″ cake. (To make your life easier, here is a photo of her recipe measurements.)

White Chocolate and Berry Compote Cupcake Recipe

Makes 8 cupcakes


110g plain flour
106g caster sugar
1/2 tbsp baking powder
58g unsalted butter, room temp
1 large egg
65ml whole milk
1/2 tsp vanilla extract

2/3 cup of blackcurrants
1/2 cup of strawberries
1/2 cup of raspberries
pinch of icing sugar

100g unsalted butter
210g icing sugar
1/2 tsp vanilla essence
1 tbsp milk
70g white chocolate, melted


The sponge process for this is super simple. Give your dry ingredients a quick whisk in a bowl then add the butter and beat until everything is evenly coated and the mixture looks like a fine crumble texture. This will take a couple of minutes. Then, add the egg and beat until just combined.

Add the milk and vanilla and beat in until the mixture is smooth. Beat for a few minutes until the mixture is lighter in colour. When finished, pour into cupcake cases in a muffin pan and bake for 20-25 minutes at 180ºC (fan assisted). A skewer inserted into the centre of the cake should come out clean when they are done. Put your cakes onto a wire rack to cool.


While they cool, we can make the compote which gives it time to cool down. I did my best to try give you some kind of definite measurements but I winged this part, using what I had in the freezer. Every year there is an absolute abundance of blackcurrants from the allotment that just end up in bags in the freezer until next summer comes around and we have to do something with them. So blackcurrants made the base of my compote, but they also work really well as they are so sharp that they cut through the icing in such a delicious way.

Cook the berries down in a pan over a low heat and gave them a good stir once they started to thicken up. After about 10-15 minutes they should have created a thick, sticky sauce. You can add icing sugar at this point. I used a pinch, just enough to take away the real sting of sharpness and bring out the natural sweetness of the berries. Depending on what berries you use (and your taste) you might need to add more or less, but try not to over sugar them. The compote is going in a sweet cake under a lot of buttercream so it doesn’t need to be sweet!

All my berries were frozen, but you can also use fresh berries.


To fill the cakes, use a knife to cut out a small cone from the centre of the cake. Fill the hole with your compote, cut the tip of your cake dome off and then place it back in the hole you cut it from. I’m not the most precise at uniform cutting so my filling amount varies but a 10p sized circle should be good, cut to just below the middle of the cake. The compote should be thick enough to not soak into the sponge but to just slightly seep into the edges around it which brings a whole other level of moistness to the cake.



Beat the icing in a stand mixer on low-medium for a couple of minutes to soften it up, then add your icing sugar, milk and vanilla and beat for another couple of minutes. Your icing should be nearly white and very soft. Add your melted white chocolate at the end and beat in vigorously. Taste. Cry because it’s so nice.

To decorate, use a large star nozzle for the Mr Whippy effect. Chill the icing in the bag for about 10 minutes in the fridge before piping as the icing is quite soft, especially with warm hands. I then topped the icing with the leftover compote. You could be precise here and use a syringe or a small piping bag/nozzle to get more refined look, but I just used a teaspoon and tried to drizzle on as lightly as possible. It’s a bit too thick for drizzle consistency though so there were some blobs, but I think they look fine.


If you make these, do let me know how you get on. Enjoy!