with Raspberry Mousse Filling and Raspberry Wine Buttercream Frosting topped with Raspberry Drizzle
Makes 18 cupcakes
Ingredients:
8 ounces imported white chocolate, chopped
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups whole milk
Directions:
1. Preheat oven to 350°F. Line 12 cupcake tins.
2. Stir white chocolate in top of double boiler set over simmering water until melted and smooth. Leave white chocolate in pot; turn off heat.
3. Sift flour, baking powder, and salt into medium bowl. Using a mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.
4. Place batter into cupcake tins. Bake cupcakes until tester inserted into centers comes out clean, about 18-22 minutes. Cool cupcakes in pans on racks 20 minutes.
Chocolate Cake
Makes 12 cupcakes
Ingredients:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup cocoa
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
Directions:
1. Preheat oven to 350 degrees. Line cupcake pan with 12 baking-cup liners.
2. Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
3. Whisk flour, baking soda and baking powder in small bowl to combine
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 30 minutes.
Raspberry Mousse
Ingredients:
1/2 cup seedless raspberry jam
2 tbsp water
1 1/2 tsp unflavored gelatin
2 large egg whites, room temperature
1/4 cup sugar
1/3 cup heavy cream
Directions:
1. In a small saucepan, combine water and gelatin. Let stand for 2 minutes to soften gelatin. Add raspberry jam and cook over medium heat, stirring frequently to dissolve gelatin. When mixture just comes to a simmer, remove from heat and let cool to room temperature in a small bowl, about 15 minutes.
2. Beat egg whites to soft peaks in a medium bowl. Gradually add in the 1/4 cup sugar, continuing to beat the egg whites until they reach stiff peaks and all sugar has been dissolved. Give the raspberry mixture a stir to loosen it up if it is beginning to set, then drizzle it into the egg white mixture and beat until everything is well-blended.
3. In a small bowl, beat heavy cream to soft peaks. Fold whipped cream into the raspberry mixture. Fill cupcakes with mousse using the core method.
Frosting
Ingredients:
½ cup (1 stick) unsalted butter, at room temperature
3-4 cups confectioners’ sugar
6 tablespoons raspberry wine
1 teaspoon raspberry extract
A drop of pink or purple food coloring
Directions:
1. Cream butter with a mixer on high for 1-2 minutes, until fluffy.
2. Slowly add 1 cup of sugar and mix on low until smooth. Continue adding ½ a cup of sugar a time, mixing well after each addition.
3. Add wine, extract, and food coloring, and mix on medium-high speed until light and fluffy (2-3 minutes).
Raspberry Drizzle
Ingredients:
6 ounces seedless raspberry jam
Simple syrup (2 parts sugar, 1 part boiling water)
Directions:
Thin raspberry jam with simple syrup to achieve desired sweetness and consistency. Drizzle over cupcakes.
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