So here's another recipe for you :) Considering these cupcakes are in our pictures on the top page, I figured it was about time I got around to posting the recipe for them! And I am super excited because I'm almost done with school (3 more days!!) and then I get to take a nice long drive with Mr. Martini back to Texas!!! And get to see my lovely seester!! Yayyy Seester!!! :D
Anyways, these delicious cupcakes, the white chocolate raspberry ones, are my all time favorite cupcakes. They are sooooo good! They cake is a rich flavor and it is filled with a raspberry mousse, then topped off with a delicious white chocolate buttercream! :) yuummmm. It's really easy to make too! I lovvveee them! And they are great for the 'fancier' parties! Enjoy!
Ingredients:
White chocolate Cupcake:
1 3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
White Chocolate Buttercream:
1 stick butter
1/2 cup milk
6 oz. white chocolate (melted)
1 teaspoon vanilla
5 cups powdered sugar
Raspberry Mousse Filling:
1 8 oz package cream cheese, SOFTENED
1 15 oz jar seedless raspberry jam, all fruit
1 8 oz tub Cool Whip
1 15 oz jar seedless raspberry jam, all fruit
1 8 oz tub Cool Whip
Directions:
Preheat the oven to 350°F.
Sift together the flour, baking powder, and salt.
Beat the butter with the sugar with an electric mixer on medium speed until light. Add the eggs, one at a time, scraping down the sides of the bowl between each addition. Stir together the milk, lemon juice, and the vanilla. On low speed, add half of the milk mixture. Mix until incorporated; scrape down the sides of the bowl. Add half of the dry ingredients. Mix until combined and scrape down the sides of the bowl. Add the remaining milk mixture and the dry ingredients in the same manner. Divide the batter among the 14 cupcake molds. Bake on the middle oven rack for about 15-18 minutes
Beat the butter with the sugar with an electric mixer on medium speed until light. Add the eggs, one at a time, scraping down the sides of the bowl between each addition. Stir together the milk, lemon juice, and the vanilla. On low speed, add half of the milk mixture. Mix until incorporated; scrape down the sides of the bowl. Add half of the dry ingredients. Mix until combined and scrape down the sides of the bowl. Add the remaining milk mixture and the dry ingredients in the same manner. Divide the batter among the 14 cupcake molds. Bake on the middle oven rack for about 15-18 minutes
To make the icing, blend the butter and milk together until creamy. Add in the powdered sugar one cup at a time. Mix for about 1 minute until it is light and fluffy! Then mix in the melted white chocolate. Make sure that you didn't burn your chocolate, otherwise it will make your icing chunky! Groossss. Blend in he vanilla last!
To make the raspberry mousse, blend the cream cheese until soft, then mix in the raspberry jam. Fold in the cool whip.
After your cupcakes are cooled, use a knife or corer and take out a portion of the center. Fill that hole with delicious raspberry mousse awesomeness then top it off with the white chocolate buttercream! If you'd like, garnish it with a raspberry rolled in sugar! YUM!
Enjoy!
Luvyerguts<3
N&!A
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