RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES
I made these cupcakes for my step-daughter's engagement party and they were a huge hit!
Provided by Liz Bensman
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 24 muffin cups or line with paper liners.
- Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
- Spoon batter into prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
- Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
- Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
- Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
- Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
- Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
- Spoon about 2 teaspoons raspberry filling into each cupcake.
- Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
- Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
- Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
- Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 54.1 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 221.7 mg, Sugar 47.8 g
CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
WHITE CHOCOLATE AND RASPBERRY CUPCAKES
Make and share this White Chocolate and Raspberry Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
- Sift together the flour, baking powder, and salt into a bowl.
- Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
- Add in the egg; beat until combined.
- Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
- Add the white chocolate and beat on low speed just until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake until lightly golden and a pick comes out clean, 18-20 minutes.
- Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
- Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
- Place the raspberries in a small bowl; use a fork to crush them lightly.
- Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
- Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.
Nutrition Facts : Calories 189.9, Fat 7, SaturatedFat 4.2, Cholesterol 29.8, Sodium 95.9, Carbohydrate 29.6, Fiber 0.9, Sugar 17.7, Protein 2.6
SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE
This special-occasion cake has many steps. Luckily, they can be made in stages and you can assemble the cake the day before. For true white chocolate flavor, be sure that cocoa butter is a primary ingredient in the chocolate that you buy. Because the frosting has to chill completely, plan to make it at least four hours before frosting the cake.
Provided by Vseward Chef-V
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
- Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
- Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
- To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
- In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
- Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
- Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
- Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
- To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
- To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.
Nutrition Facts : Calories 641.5, Fat 33.7, SaturatedFat 20.1, Cholesterol 167, Sodium 108.7, Carbohydrate 70.7, Fiber 1.7, Sugar 56.9, Protein 7.2
More about "white chocolate raspberry champagne cupcakes recipes"
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES | SUGAR …
From sugarandsoul.co
5/5 (26)Calories 203 per servingCategory Dessert
WHITE CHOCOLATE CUPCAKES WITH RASPBERRY CHAMPAGNE …
From adventuresofb2.com
5/5 (3)Category DessertServings 15Estimated Reading Time 5 mins
- Heat oven to 350F. Mix egg whites, almond extract and 2 tbsp of buttermilk together and set aside.
- Heat heavy whipping cream until boils. Add in white chocolate chips and stir until smooth. Set aside to cool.
- In a small saucepan, add raspberries, water and sugar. Allow to boil stirring often for 7-9 minutes over medium heat until raspberries are completely broken down.
- After cupcakes have cooled, use a cupcake corer or small spoon to take out make a hole for filling.
CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES - YUMMY …
From yummycrumble.com
Servings 32Total Time 50 minsEstimated Reading Time 4 mins
DREAMY WHITE CHOCOLATE & RASPBERRY CUPCAKES RECIPE
From cookbakeeat.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - HONEST COOKING
From honestcooking.com
DARK CHOCOLATE CUPCAKES WITH RASPBERRY CHAMPAGNE …
From sprinklesomesugar.com
RASPBERRY CHAMPAGNE CUPCAKES - BEST CUPCAKE RECIPES .. ONE …
From thecupcakedailyblog.com
CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES | KEEPRECIPES: YOUR …
From keeprecipes.com
RASPBERRY WHITE CHOCOLATE CUPCAKES WITH CAKE MIX
From onesweetappetite.com
AMAZING WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES
From myrecipemagic.com
CHOCOLATE RASPBERRY CUPCAKES - CUPCAKE DAILY BLOG - BEST …
From thecupcakedailyblog.com
CHOCOLATE RASPBERRY CUPCAKES - CAKE AND CAKE POPS - VANCOUVER …
From vancouverblooms.ca
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES - PINTEREST
From pinterest.com
WHITE CHOCOLATE CUPCAKES WITH RASPBERRY FILLING - THE UNLIKELY …
From theunlikelybaker.com
WHITE CHOCOLATE RASPBERRY MUFFINS (SOFT AND MOIST) - SWEETEST …
From sweetestmenu.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
WHITE CHOCOLATE AND RASPBERRY MUFFINS - JANE'S PATISSERIE
From janespatisserie.com
RASPBERRY & WHITE CHOCOLATE CUPCAKES - THE BAKING …
From thebakingexplorer.com
WHITE CHOCOLATE-RASPBERRY CUPCAKES - WILLIAMS-SONOMA
WHITE CHOCOLATE-RASPBERRY CUPCAKES - WILLIAMS SONOMA
From williams-sonoma.com
CHOCOLATE CHAMPAGNE CUPCAKES WITH RASPBERRY FROSTING
From joyfilledeats.com
RASPBERRY CHAMPAGNE CUPCAKES - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - THE DOMESTIC REBEL
From thedomesticrebel.com
TOP 10 TIPS FOR FOOD BLOGGERS: WHITE CHOCOLATE RASPBERRY …
From foodandalldrink.blogspot.com
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES | THE BEST …
From easyhealthyrecipez.blogspot.com
WHITE CHOCOLATE RASPBERRY BUNDT CAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHOCOLATE CUPCAKES WITH RASPBERRY CHAMPAGNE FROSTING
From handletheheat.com
RASPBERRY CHAMPAGNE CUPCAKES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
CHAMPAGNE CUPCAKES WITH RASPBERRY FROSTING - HOMEMADE FOOD …
From homemadefoodjunkie.com
RASPBERRY AND WHITE CHOCOLATE CUPCAKES - GREEDY GOURMET
From greedygourmet.com
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKE RECIPE - MARY …
From marydisomma.com
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES | WHITE …
From pinterest.ca
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES | CHAMPAGNE …
From pinterest.ca
NEW YEAR'S RASPBERRY CHAMPAGNE CUPCAKES - JAVACUPCAKE
From javacupcake.com
WHITE CHOCOLATE MUD CUPCAKES WITH RASPBERRY CURD
From deliciouseveryday.com
WHITE CHOCOLATE RASPBERRY CHAMPAGNE CUPCAKES
From mealplannerpro.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - JANE'S PATISSERIE
From janespatisserie.com
You'll also love
Related Search