Recipe for Saturday, June 25th, 2011:
White Chocolate Raspberry Cupcakes with White Chocolate Buttercream Frosting
Recipe via Love & Olive Oil
Prep time: unknown
Bake time: 20-25 minutes
Serves: 12 cupcakes
Ingredients [White Chocolate Cupcakes]:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 4 ounces white chocolate, melted
- 1/3 cup oil
- 1/2 cup soy milk
- 1/2 cup coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon finely grated lemon zest
Ingredients [Raspberry Filling]:
- 8 ounces frozen raspberries
- 1 tablespoon water
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 1/4 cup water
Ingredients [White Chocolate Buttercream Frosting]:
- 1/2 cup butter or margarine, softened
- 1/3 cup cream cheese or tofutti cream cheese
- 3 to 3 1/2 cups confectioners’ sugar
- 1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
- 1 tablespoon soymilk
- 6 ounces white chocolate, melted
- 12 fresh raspberries
(A conversion table can be found here.)
Preheat oven to 350 degrees F. Line cupcake tin with paper liner.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full. Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
Make filling: Combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.
Cut out small cones from tops of cupcakes (holes should be approximately 1/2” across and 1/2” deep), saving removed cake. Fill holes with raspberry filling, and replace cake on top.
Make frosting: Beat butter or margarine and cream cheese until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture).
Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.