I have some happiness here for your Tuesday! These White Chocolate Raspberry Cupcakes are one of my all time favorites from when we owned our bakery. They are the perfect flavor for Spring occasions, so I thought I would share the recipe with you. They would be perfect for Mother's Day, First Communion Parties or Showers. And well this is how I feel about cupcakes.....
Now let's get baking!
Ingredients
4 1/2 cups of Cake Flour
3 TSP of Baking Powder
1 TSP Salt
1 cup of Unsalted Butter (room temp)
2 1/2 cups of Sugar
3 Eggs (room temp)
3 TSP Vanilla
2 cups of Milk
1 cup of fresh raspberries(plus more for garnish)
Sift your dry ingredients and set aside. Preheat your oven to 350.
Beat the butter and sugar until creamy (3-5 minutes).
Add the eggs, one at a time, mixing after each addition
With mixer on low speed, add 1/3 of flour mixture. Blend and then add 1/3 of milk. Repeat this until all have been added.
Take the raspberries and gently break them up into halves or smaller with your fingers. Gently fold them into the batter with a spatula, mixing until just combined.
Scoop into paper lined cupcake pans. I use an ice cream scoop here. You will want to fill them about 2/3 full. This will make 30-36 cupcakes
Bake for around 20-25 minutes.
For the frosting
2 sticks of unsalted butter (room temp)
16oz of cream cheese (room temp)
2 TSP of good vanilla
2 1/2 cups of powdered sugar
6 oz white chocolate
6 oz white chocolate
Melt the white chocolate using the double boiler method and set aside to cool.
Whip the butter and cream cheese until light and fluffy (5-7 minutes)
Add the vanilla and blend.
Add the sugar one cup at a time and mix on low to combine.
Pour the cooled white chocolate into the frosting and mix.
Pour the cooled white chocolate into the frosting and mix.
Now here's my secret.... everyone always asked me how my frosting was so fluffy. Well to quote Michael Jackson...."Just Beat It". Seriously....after you have added in the sugar and blended, whip it on high for a few minutes. And if you think it looks good, whip it for 30 more seconds and you will have light and fluffy frosting!
I like to top mine with a fresh raspberry and a chocolate swirl. They look fancy, but are really easy to make. Put a few pieces of white chocolate in a plastic sandwich bag and microwave in 30 second increments until it is melted. Snip a very small tip off the corner of the bag.
Line a sheet tray with wax paper and pipe fun swirls or any shape you want with the chocolate. Let them cool or pop in the fridge to cool quickly. Once they have hardened you can gently lift them off and place on top.
They are a simple but fancy addition to the cupcakes!
Have a sweet Tuesday. We will see you tomorrow for What's Up Wednesday....there's always room for one more at our family table.
xoxo
Genevieve
I like to top mine with a fresh raspberry and a chocolate swirl. They look fancy, but are really easy to make. Put a few pieces of white chocolate in a plastic sandwich bag and microwave in 30 second increments until it is melted. Snip a very small tip off the corner of the bag.
Line a sheet tray with wax paper and pipe fun swirls or any shape you want with the chocolate. Let them cool or pop in the fridge to cool quickly. Once they have hardened you can gently lift them off and place on top.
They are a simple but fancy addition to the cupcakes!
Have a sweet Tuesday. We will see you tomorrow for What's Up Wednesday....there's always room for one more at our family table.
xoxo
Genevieve
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