WHITE CHOCOLATE AND RASPBERRY CUPCAKES

WHITE CHOCOLATE AND RASPBERRY CUPCAKES image

Yield 24

Number Of Ingredients 13

6 ounces (10 Tbsp.) butter, at room temperature
1 3/4 cup sugar
1 vanilla bean, split and seeded
1 1/2 tsp. vanilla extract
4 large eggs
4 cups all-purpose flour
1 Tbsp. Baking powder
1/4 tsp. salt
1 1/4 cups buttermilk
WHITE CHOCOLATE FROSTING:
1 1/2 cups heavy cream
6 ounces white chocolate, chopped fine
12 ounces (1 1/2 cups) mascarpone cheese

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.