What would you say to a vanilla cupcake, packed with a cream cheese filling topped with raspberries and white chocolate buttercream? Ummmm, yes please. Don't over cook your cupcakes and be sure to use extra white chocolate in the buttercream and you can't go wrong. Pile on the raspberries and buttercream and impress your friends and family with these mountain high cupcakes at your next dinner date.
Also don't forget to grab the free Valentine's Day printable available for download. Wrap these goodies up for delivery to your Valentine.
Ingredients:
Batter:
1 1/4 c cake flour or sift regular flour well
1 tsp. baking powder
1/4 tsp. salt
3/4 c sugar
5 Tbs. butter at room temperature
1 egg at room temperature
1/2 c whole milk
2 cups raspberries
Filling:
6 oz cream cheese
3 Tbs. sour cream
1/3 c sugar
Buttercream:
3 eggs whites
3/4 c sugar
1 c unsalted butter at room temperature cut into small squares
5-8 oz of white chocolate melted and then cooled to room temperature
Directions:
Sift together cake flour, salt and baking powder. Set aside. In an electric mixer, cream together butter and sugar for 2-3 minutes or until light and fluffy. Add egg to butter mixture until incorporated. Add flour mixture in 3 additions, alternating with the milk in 2 additions . Do not over-beat, mix on low speed, just until flour and milk are combined.
Line muffin tins and fill half way. DO NOT OVERFILL! The cream cheese filling will make a big mess out of your cupcakes if there is too much batter in the cupcake tins.
Use a small spoon or teaspoon to dig a well in each cupcake. Combine softened cream cheese, sour cream and sugar with an electric mixture. Fill each well with a small spoonful of the cream cheese mixture.
Bake at 350 degrees for 15-18 minutes. Insert a toothpick in the center of a cupcakes to test for doneness.
Let cupcakes cool completely on wire rack.
While cupcakes are cooling, prepare buttercream in heatproof bowl (or double boiler like this one HERE). Combine egg whites and sugar. Set the bowl over simmering water in a saucepan. Use an electric beater to mix egg whites and sugar for 2 minutes or until mixture is warm to touch and sugar is dissolved. Remove bowl from saucepan and mix egg whites on high speed until stiff peaks form (see picture). Mix in unsalted butter AT ROOM TEMPERATURE until combined. Add white chocolate until desired taste is reached. CHOCOLATE MUST BE AT ROOM TEMPERATURE. Continue whipping buttercream until super airy and fluffy.
To assemble cupcake...
use a fork and lightly crush raspberries. Place heaping spoonful of raspberries onto each cupcake.
Pile on buttercream using pastry bag and tip.
Top with white chocolate shavings by warming up a small piece of white chocolate in the microwave for 10 seconds and then using a vegetable peeler to shave thin slices of chocolate into curls. Refrigerate curls for a few minutes to make firm.
Grab this Valentine's Day printable available for download!
Wow! These look awesome! I would love to have you stop by and share them on Inspired Weekends!
ReplyDeletehttp://redcrowgreencrow.wordpress.com/2013/01/25/inspired-weekends-4/
Katie @ Horrific Knits
These are beautiful cupcakes. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
ReplyDeletehttp://www.adornedfromabove.com/2013/01/wednesdays-adorned-from-above-blog-hop_22.html
Debi and Charly @ Adorned From Above
These look so delicious! I would love for you to share this or any of your great ideas at the link party going on now (and every Saturday through Tuesday) at 'Or so she says ...' Hope to see you there! www.oneshetwoshe.com
ReplyDeleteWow oh wow! I love white chocolate and raspberries, can't wait to try these out!
ReplyDeleteThese look amazing! I am going to try and make these for my cousin's graduation party - how many cupcakes does this recipe make? Thank you!
ReplyDeleteI tried them and have had mixed to poor results. Perhaps it's high altitude (I'm a life-long Coloradoan, so know how to cook here). The gluten-free batch came out the best, but the problem I'm having is that the cream cheese mixture is sinking to the bottom. For my gluten-free cupcakes, I have the cream cheese mostly on the top, but it's made the cupcakes hollow out (like a sink hole) so it's still good eats, but just not as pretty as what's shown in the pictures here. I'm making them for a friend's birthday BBQ tomorrow so have no choice at this point than to charge ahead and hope that they taste good even if they're not as pretty. Disappointed!
ReplyDeleteThe rest of the story: I took the cupcakes to the birthday party and got RAVE reviews for taste! They looked amazing too once I'd decorated them with the raspberries and frosting (instead of a chocolate curl, I put a whole raspberry then drizzled them with a white chocolate ganache).
ReplyDeleteI'd still like to solve the dilemma of the sinking cheesecake! From the top, they looked like plain vanilla cupcakes; the cheesecake was completely at the bottom. Did you chill the cream cheese mixture before putting it in the cupcake batter?? Where did I go wrong??