Some people have hobbies like fishing or jogging, my hobby is baking! Today I made these cute cupcakes and played around with the new set of piping bag accessories that I bought. Overall I was very impressed with the way the cupcakes turned out – raspberry and white chocolate are a killer combination. Seriously, these cupcakes are delicious!
Now, in the pictures the cupcakes look a little crumbly, the white chocolate and the sugar makes these cupcakes a bit stickier and thus, they stuck to the pan. I also don’t have cupcake liners with me in Waterloo, where I am visiting Jonathan.
While making these cupcakes I was wondering why Martha Stewart doesn’t have a version of this cupcake on her website or in her cookbook. I suppose white chocolate was overlooked with all the recipes for devil’s food cake cupcakes and triple chocolate cupcake recipes.
The recipe I ended up using was from this website. I used it because it makes 12 cupcakes, which seemed better than having 24 extra cupcakes in the freezer. The white chocolate cupcake recipe that I used had a subtle and yet decadent flavour. The raspberry icing made the cupcakes delicious – who can resist such a pretty cupcake?
- 3 oz. White Chocolate (I used Baker’s White Chocolate, 2 of the prepackaged cubes)
- 1/2 cup Light Cream or Milk (I used milk)
- 3/4 cup Flour
- 1 tsp. Baking Powder
- 1/8 tsp. Salt
- 2 Eggs, Large
- 1 cup Sugar
- 1 tsp vanilla extract
- 1/3 cup Butter, Softened
- Preheat the oven to 350 degrees Fahrenheit and place twelve cupcake holders in a muffin pan.
- Melt the chocolate with cream over a double broiler (or in the microwave, but be sure not to burn it) and let cool.
- Mix the dry ingredients together in a large bowl.
- In a medium bowl, beat the eggs, cream-chocolate mixture, and butter.
- Add the dry ingredients to the wet mixture and continue to beat at a low speed until blended.
- Pour the batter into the cupcake holders about 3/4 full.
- Put the pan in the oven and let bake for 25-30 minutes. (Found my cupcakes only took 18 minutes.)
- After the cupcakes are firm on top, let them cool on a muffin rack for 30 minutes and ice them with your favorite frosting.
Cream together 1/2 cup of softened butter, 1 1/2 cups of icing sugar, 1 teaspoon of vanilla extract, 1 teaspoon of milk and 1-2 tablespoons of seedless raspberry preserve or jam. Add the raspberry preserve in last and use your judgement with the consistency of the icing.