Raspberry Cupcakes with White Chocolate Buttercream

         With Dad’s birthday in July and fresh raspberries coming into season right around then, this was an easy decision of a cupcake to try out. Plus his favorite dessert is white chocolate raspberry mousse. This recipe turned out to be one of my favorites yet.

Cupcake Ingredients

  • 1 1/2 cup flour- sifted (all purpose)
  • 1 t baking powder
  • 1/4 t salt
  • 1/4 Cup milk  – at room temp
  • 1/2 cup unsalted butter- at room temp
  • 1 1/4 cup sugar
  • 1 large egg 2 large egg whites
  • 1 cup fresh raspberries (pureed and strained to de-seed) –    Raspberry Sauce (2/3 cup fresh raspberries pureed with 1/3 cup sugar)

Directions:

Preheat oven to 350 Line muffin pan with cupcake liners (makes about 20 cupcakes- i double recipe most the time)
1. Combine milk and vanilla- set aside

2. Whisk together Flour, baking powder, and salt- set aside.

3. In an electric mixer with paddle attachment cream butter until light and fluffy, gradually add in sugar and continue to beat until well combined and fluffy.

4. on medium speed  slowly add egg and egg whites until blended

5. add raspberry sauce to milk mixture

6. Reduce to low and add in 1/2 flour mix- mix until just blended.

7. Add in milk and raspberry mix just until blended.

8. Add in remaining flour mix scraping sides as necessary just until blended.

9. put into pan and cook 18-22 min or just until done.image

Whipped White Chocolate Buttercream Frosting – The only frosting you will ever need!

  • 1 C. unsalted butter, softened
  • 2 ½ C. powdered sugar (or more, depending on desired consistency)
  • Pinch of salt
  • 6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
  • ¼ C. heavy whipping cream
  • ¼ tsp. vanilla extract
  1. Put the chopped white chocolate into a small pan. Melt the chocolate with 1/2 stick of butter. You can also heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
  3. Measure the whipping cream into a cup, and stir in the vanilla extract.
  4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
  5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
  6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
  7. Makes about 2 ½ cups of frosting.
    image_1

I hope you enjoy making these as much as I did.

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