For my second raspberry delectable, I chose to find a recipe using white chocolate. It's a given that I adore cupcakes so my searches drew me there and I found a recipe for wonderful white chocolate cupcakes! There was a recipe for raspberry buttercream frosting on the same page but I wasn't drawn to it. So I searched and found another recipe for frosting and it was perfect! I found these really cute cupcake liners at Michael's and just discovered Big Lot's where I found Ghirardelli white chocolate bars for $1.50 each!
I'm going to post the recipes here but want to include the original sites, too! White Chocolate Cupcakes & Raspberry Buttercream Frosting
White Chocolate Cupcakes
from Baking Bites
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs, at room temperature
4 oz white chocolate, chopped
1 teaspoon vanilla extract
1 cup plus 1 tablespoon milk
Preheat oven to 325 F. Line muffin pans with paper liners.
Whisk the flour, baking powder and salt together in a medium bowl. Add the white chocolate to a small microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until melted and smooth.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the white chocolate and vanilla extract. With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour. Beat just until incorporated.
Divide the batter evenly among the prepared pans, filling each about 2/3-3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely.
Makes 15-18 cupcakes
My Notes: Make sure you follow the instructions for melting the chocolate! I've tried to melt chocolate in the microwave before and failed miserably. The technique described here made smooth, beautiful chocolate. I found that the consistency of the cupcake batter was almost like frozen yogurt. I used my medium cookie scoop to fill the liners and each was almost 3/4 full. When the cupcakes came out, the finished product was only about 2/3 of the liner. The cupcake itself was delicious and perfect but I suggest filling the liner just about completely to get a nice, full sized cupcake!
Raspberry Buttercream Frosting
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.
My notes: Yes, dry the raspberries! When adding fresh fruit to a frosting, you need to remember that you may need to add more powdered sugar than usual to account for the extra liquid in the fruit. That is why in my Peach Cupcakes with Peach Frosting (coming soon!) I use dried and frozen peaches to help balance the liquid in the recipe. I haven't practiced much in the art of decorating baked goods but for now I use my fancy ziplock bags and cut the corner to swirl a nice amount of frosting on the cupcake.
These cupcakes turned out super sweet, rich, and had just the perfect amount of raspberry and white chocolate flavours. Husband, mom, dad, and KM all approved!
"Life's a batch. Eat cupcakes." - Auburn Hutton
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