It’s been awhile since I’ve posted a cupcake, so I decided to make that up to you guys with a double-decker Raspberry and White Chocolate Cupcake.
As I mentioned before, now that the book is in the home stretch, one more editing pass from from my editor and her team and it goes to print – eeep! But the more exciting news is I can finally get back to a normal schedule here.
A few notes:
- For the white chocolate portion of the frosting make sure to use a high quality brand like Valrhona.
- For the raspberry buttecream, I skip using fresh raspberries or jam because the flavor is not strong enough. For a more true and intense raspberry flavor, make sure to use freeze-dried raspberries. This is a good rule of thumb for almost every kind of fruit flavored buttercream. You can source freeze-dried fruit on Amazon, at Trader Joes, or almost any health food store.
- This cupcake can be fully assembled the night before and served the next day. Just make sure to store it away from any strong smelling food in the refrigerator.
Raspberry White Chocolate Cupcakes
Yield: Makes 24 cupcakes
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ tsp. salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs, at room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon lemon extract
- 1 cup whole milk
- 5 large egg whites
- 11/2 cup sugar
- 4 sticks unsalted butter, sliced and softened
- 1/4 teaspoon salt
- 1 tablespoons vanilla bean paste (or extract if you don't have vanilla paste on hand)
- 7 oz. white chocolate, melted and cooled (make sure to use a high quality brand like Valrhona)
- 1.2 oz. freeze dried raspberries
- Optional: Gold sprinkles and fresh raspberries
To make cupcakes:
To make buttercream frosting:
Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
Add salt and vanilla bean paste, mix to combine. Evenly divide the buttercream into two separate bowls. Add white chocolate into one bowl and mix until well combined. Add freeze-dried raspberries into the other bowl with remaining buttercream and mix until well combined.
Transfer white chocolate buttercream into a pastry bag fitted with a round tip. Transfer raspberry buttercream into a pastry bag fitted with open star tip. Start frosting one cupcake at a time with the white chocolate. Dip and rim the white chocolate layer with gold sprinkles. Add the raspberry buttercream on top and finish with a fresh raspberry on top of each.