Best Raspberry And White Chocolate Cupcakes Recipes

RASPBERRY AND WHITE CHOCOLATE CUPCAKES

Steps:

• Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.
• Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
• Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cases on a wire rack until completely cold before icing.
• To make the white chocolate icing melt white chocolate and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cakes and put 3 raspberries on each cake.

WHITE CHOCOLATE AND RASPBERRY CUPCAKES

Steps:

• Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• Sift together the flour, baking powder, and salt into a bowl.
• Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
• Add in the egg; beat until combined.
• Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
• Add the white chocolate and beat on low speed just until combined.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until lightly golden and a pick comes out clean, 18-20 minutes.
• Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
• Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
• Place the raspberries in a small bowl; use a fork to crush them lightly.
• Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
• Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.

WHITE CHOCOLATE AND RASPBERRY CUPCAKES

Steps:

• *Preheat oven to 350 degree. Place the butter in a large mixing bowl. Beat with an electric mixer on medium speed until light and creamy, about 1 minute. *Add the sugar, beat on high speed for 5 minutes. Add vanilla seeds; beat 1 minute longer, until mixture is light and fluffy. Add vanilla extract, scrape down. Add eggs two at a time, beating well after each addition. Scrape down. *Line the muffin pans with cupcake liners and pour in batter. Bake 18-20 minutes until dark around the edges and golden brown in the center. WHITE CHOCOLATE FROSTING: * In a heavy metal saucepan, bring heavy cream to a simmer. Pour the cream over white chocolate. Let sit for 30 seconds. Stir to melt. Chill until cold. Place the cooled white chocolate mixture in a large mixing bowl. Add the mascarpone and beat on high about 2-3 minutes until soft peaks form. *Frost cupcakes. Garnish with raspberries and minute leaves. RASPBERRY FROSTING: Fold 1 cup raspberries, puréed and strained, into White-Chocolate Frosting.