Raspberry White Chocolate Wedding Cake!

So one of my best friends recently got married, and I was lucky enough to be her maid of honor, and she asked me to make her wedding cake! I was so honored. The beautiful bride to be and her hubby decided on one of my favorites, the white chocolate raspberry! So good!

Here is the gorgeous bride to be! She even got her "something borrowed" from me! That wonderful necklace is from me :) I also found this awesome hand towel for the kitchen while I was out buying ingredients for the cake! It is so perfect :)

And here is the cake!It is not my best work, but hey, it tasted delicious!

Recipe:

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups milk

4 ounces (2/3 package) white chocolate , chopped

1 teaspoon pure vanilla extract

3/4 cup (1 1/2 sticks) butter , softened

1 1/2 cups granulated sugar

2 eggs

1/2 cup raspberry preserves  2-8 oz. packs of cream cheese
2 cups powdered sugar
2 oz. white chocolate (melted and cooled)

Preheat oven to 350°F and prepare a 10 inch square pan and a 6 inch round pan.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
 Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid
To make the white chocolate cream cheese frosting, cream the cream cheese. Whip the cream cheese until fluffy, and add in the white chocolate. Mix until incorporated, and add in the powdered sugar.
After the cake is cooled, slice the square cake and the round cake in half, lengthwise. Fill with a layer of cream cheese frosting, then top that with a hefty layer of raspberry preserves! do this to all of the cakes! Then layer on top of each other and to a crumb coat on the cake, freeze or refrigerate until the crumb coat is nice and sturdy. Frost with the remaining cream cheese frosting.
Slice it up and enjoy!

 Luvyerguts<3 N&A

White Chocolate Raspberry Cupcakes

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 salt
  1 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

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 

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