White Chocolate Raspberry Cupcakes
As far as baking goes, I like having a partner to work with – we each have separate skill sets that help us make the best product possible. The downside is that having a partner means waiting for your schedules to line up in order to get some work done, and since Lisa and I are busy girls, it isn’t always possible. I set out on my own to make these White Chocolate Raspberry cupcakes and some Nutella cupcakes that will be featured here soon. How did it go? Well, the results were mixed (pun!) but these were pretty delicious.
Start with your favorite white cake recipe or boxed mix, made in the usual way. Mix it all up!
Melt 1 cup of white chocolate chips in the microwave and add to your batter.
Pour into your cupcake cups – about 2/3 full. Another downside to having a partner – you don’t practice the things you’re not very good at. I am not yet an even-pour master and the batter was a little chunky so my cups were filled very unevenly. Ooops!
Place a dollop (that’s a specific baking term, right?) of high quality raspberry jam in the middle of each cupcake. Don’t mix in! The jam will sink to the bottom on it’s own.
Cook about 17 minutes at 350 degrees and then do a toothpick test. I cooked mine for 20 and they ended up a little too golden brown. Next time I make them I’ll test earlier!
See how that delicious jam sunk right in? Much like the Spanish Inquisition, no one will expect it. Happy surprise! These were nice enough to eat unfrosted, but where’s the fun in that? I whipped up some Cream Cheese Frosting to go on top.
Then I piped it on with a #12 round frosting tip. I’m no expert at this part.. yet. Getting better all the time!
After I had some pretty swirls, I sprinkled on some red sugar… and plopped a raspberry on top.
Now, I made the mistake of forgetting fresh raspberries at the store so I used frozen. The leaked red juice everywhere so I don’t recommend it, but it worked in a pinch.
Voila!
I took these into my office for opinions (as well as dropping some off with Lisa, of course) and got generally positive responses. People loved the raspberry surprise and the frosting – both in terms of flavor and aesthetics. The bad? They were dry from being overcooked and sitting in the fridge for two days before being shared. Baking for a few minutes less and sharing right away would fix the major bugs in this recipe. The only other request was for more of the raspberry topping. It was so good, they wanted it for more than just a garnish. I might think about hiding a few under the frosting next time. *wink*
(photography credit goes to Jeff Pritchard – see more of these cupcakes on our Flickr stream, or check out more of Jeff’s photography on his stream)
my favorite pouring/portioning method is the ice-cream scoop/disher method. works like a charm & all your cookies/cupcakes/things will be the same size … at least until the disher breaks and you cry.
I have been looking everywhere for a traditional ice cream scooper but all I’ve found are the new style that just look like large hardcore spoons. I’m just going to have to break down and buy one online.
Thank you so much for providing the recipe!! I’m dead serious about making these btw!
[...] this month were raspberry (Cupcake Hero) and white chocolate (Mystery Box), considering we posted White Chocolate Raspberry cupcakes about a month ago. For the Mystery Box Challenge, we wanted to do something different, [...]
I’m gradually getting a chance to poke around your blog some more (just discovered you via The Sweetest Kitchen) and I am once again jealous of both your cupcakes and your bakeware/servingware. That black and white plate in the first pic is lovely. Looks like a lamp I have from Target, in fact. You get bonus points in my book for the Monty Python reference too. You guys (and your cupcakes) rock!
Thanks for that very kind comment, Lina! Coincidence – that plate actually came from Target.