|Raspberry Cupcake with White Chocolate Buttercream|
|White Chocolate Raspberry Buttercream. Rainbow colored sugar is from Dean & Deluca!|
1) This recipe is super easy. And quiet. Like the lemon cupcake recipe, this doesn't require a mixer and is perfect to make with little helping hands (or while they are sleeping). Tuck it away for a cold, blustery day in February when all of the blocks, crayons, dance parties, play-dough, dress-up clothes and books in the world aren't enough to entertain a house full of bored, cranky kiddos.
2) For the raspberry puree, thaw one bag of frozen raspberries and strain through a fine mesh sieve to remove the seeds. You'll only need one cup for the cupcakes. Save 3-4 tablespoons for the frosting and the rest can be stirred into yogurt, smoothies, sauces, salad dressings etc., etc., etc. I stirred 2 tablespoons into a basic Good Seasons Italian Dressing (made per the directions on the package) for a yummy raspberry vinaigrette. The possibilities are endless!
3) These are moist, full of raspberry flavor and dense enough to hold up to a good frosting, yet still light enough to be called cake. They are a great choice if you need to make your cupcakes a day or two ahead (something I usually don't advocate). Just let them cool completely and keep them in an airtight container until you are ready to frost and serve them.
4)The cake itself isn't especially pretty. When the raspberry cooks, it gets quite a bit darker, so the cake is more of a deep purple than a pretty, pink "raspberry" color. Some pink or red food coloring might help this.
5) All I have to say about the frosting is, YOU'RE WELCOME.
NERD ALERT (and a spelling lesson):
From 4th-8th grade I attended a School for Gifted & Talented students and in 4th grade, competed in the All-School Spelling Bee. I practiced for weeks and weeks in preparation. When the Big Bee finally arrived, I could spell the entire Peoria Journal Star Spelling List forwards and backwards in my sleep. Translation: I was (still am) a damn fine speller.
That morning, I nervously spelled my way through the first four rounds, gaining confidence each time I left the microphone without hearing the "DING!" of failure.
ROUND FIVE went a little something like this...
9-yr-old ThinkLoveSleepEat: "Raspberry. Rassssberry."
9 yr old TLSE: (breaking out in a cold sweat): "Razzzzzberry. Razz-Berry. Razzberrrry."
TLSE: "RASZSZZBERRRY. R-A-S......can you use that in a sentence?"
Judge: "I ate a raspberry for breakfast this morning. RASPBERRY."
TLSE:"R-A-S.......M-m-may I start over? R-A-S-S...................B-E-R-R-Y. RASSBERRY."
As long as I live, so help me God, I will never again forget the 'P' in R-A-S-P-B-E-R-R-Y.
That is all.
- 1 cup unsalted butter
- 1 cup raspberry purée (strained to remove seeds)
- 2 cups all-purpose flour
- 1 2/3 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup sour cream or plain low-fat yogurt
- 1 tsp pure vanilla
- Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
- In a medium bowl, combine flour, sugar, baking soda and salt. In a separate bowl, whisk eggs, sour cream and vanilla.
- In a large saucepan, bring 1 cup butter or margarine and raspberry purée just to a boil. Remove from heat, and quickly whisk in dry ingredients first, followed by egg mixture. Whisk gently until smooth but do not overmix. Divide batter evenly between prepared cupcake tins.
- Bake at 350 degrees F (190 degrees C) for 18-20 minutes or until cake tester comes out clean and tops spring back when lightly pressed. Cool completely before frosting.
*Frosts 24 cupcakes
- 4 oz. good quality white chocolate, chopped
- 1/4 cup cream
- 1 stick unsalted butter, at cool room temp.
- 3 cups powdered sugar
- 1 tsp pure vanilla
- 1/4 tsp salt
- 3-4 tablespoons raspberry purée
-Bring cream to a boil and immediately pour over white chocolate. Stir until smooth.
-Beat butter and confectioner's sugar on med-high until butter is fully incorporated. Mixture will be dry.
-With mixer on low, pour in white chocolate mixture. Increase speed to medium and beat until smooth.
-Add in salt and vanilla.
-With mixer on medium, beat in 2-3 T raspberry purée. Increase speed to high and beat until frosting is light, fluffy and smooth. Use immediately.