Intro: White Chocolate Raspberry Cupcakes
These are filled cupcakes! They are delicious and moist.
You can use your favorite white, chocolate or lemon cake recipe. Cook the cupcakes according to the recipe and cool.
For the raspberry filling you will need:
- 16 oz bag Sweetened frozen raspberries, thawed, pureed. (If you cannot find the sweetened raspberries, use the unsweetened raspberries and sprinkle with 1/4 cup of sugar and thaw, puree)
-1/3 cup sugar
-1 teaspoon lemon juice
-3 tablespoons cornstarch
In a sauce pan, put all the ingredients and bring to a boil until the mixture thickens. Remove from heat and cool.
For the icing you will need:
-4 cups powdered sugar
-1 cup shortening
-1/2 cup butter
-1/2 cup white chocolate, melted
-1/2 teaspoon raspberry extract
-1/2 teaspoon vanilla extract
-pinch of salt
-2 to 4 tablespoons of raspberry puree
-1 to 4 tablespoons of milk, only if necessary
In a mixing bowl, beat all the ingredients together. If the spreading consistency is not how you like it, add a tablespoon of milk at a time until it is.
Time to put everything together!
With a sharp knife, cut out the center of the cupcake in a cone shape. Be careful not to cut too deep, only to the center of the cupcake. Reserve the piece to put back on the cupcake.
In the hole you created, put a small spoonful of raspberry filling. Top with the piece you cut out. Put the icing on in anyway you like. Decorate with a fresh raspberry and decorative sprinkles.