These flavours a the perfect combination for a cupcake, the gooseberry is sharp but the white chocolate adds sweetness. I have used gooseberry jam in my recipe, but you can use fresh gooseberries just heat them in a pan with a little sugar and cook until the gooseberries have softened. Leave to cool then you should have a sort of gooseberry goo, which you can use just the same as the jam!

The best jam to use for our recipe is from Simply Seasonal, and has just the right amount of sweetness to go with the white chocolate. For more info click here.

Ingredients: (makes 12 cupcakes)

  • 135g self raising flour
  • 135g caster sugar
  • 135g baking margarine
  • 1tsp baking powder
  • 2 large free range eggs
  • 1 tbsp milk
  • 50g gooseberry jam/goo
  • 100ml double cream
  • 220g white chocolate, broken into chunks
  • 150g softened butter
  • 300g icing sugar
  • 1tsp vanilla paste
  • green food paste


  1. Preheat your oven to 170 degrees and line a 12 hole cupcake tray with cupcake cases.
  2. In a mixer bowl add in your flour, caster sugar, margarine, baking powder and eggs. Beat together for about 2 minutes, or until paler in colour. Then add in your milk to loosen it up a little a beat for another minute.
  3. Now spoon in your gooseberry jam/goo and swirl it into your cake batter, you want it to be rippled not completely mixed. Then spoon it into each of you cupcake cases, making sure to only fill them about a third of the way up the cases.
  4. Bake for around 20 minutes, or until golden and they spring back once pressed. Leave to cool completely on a cooling rack, leaving the cupcakes to cool in the hot tray can cause the cases to come away from the cakes.
  5. Now to make our white chocolate ganache filling for our cupcakes. In a bowl put 200g of your white chocolate, then heat the cream over a medium heat until boiling, making sure you keep stirring to avoid it burning.
  6. Pour the hot cream over the chocolate and stir together until smooth and lump free. Leave to cool ing the fridge for about 15-20 minutes.
  7. For the buttercream icing put your softened butter and icing sugar into a bowl and whisk for about 5 minutes. It should turn pale in colour, almost white, and should be smooth and silky. Add your vanilla and about 1tsp of the green food paste and whisk again for a few minutes, until all the green is thoroughly mixed in.
  8. Now you’re ready to assemble your cupcakes!
  9. Make a well in the middle of each cupcake, I find using an apple corer works great for this, just make sure you don’t go all the way to the bottom! Then pipe or spoon in your white chocolate ganache.
  10. Then using a star nozzle (or whichever you’d prefer) pipe a swirl of buttercream¬†on top. Melt the remaining 20g of white chocolate and drizzle that over the top for a final touch.
  11. All that’s left to do now is enjoy!