Cupcakes are one of my favorite things, so I thought I'd died and gone to heaven when I saw Renees3's recipe. She starts with chocolate cupcakes, stuffs them with a white chocolate filling, ices them with a cream cheese frosting, and tops them off with a drizzling of seedless raspberry sauce.
When Renees3 couldn't find an adequate cupcake recipe, she decided to adapt a bunch of different recipes to make her own customized cupcakes. To me, that's one of the true virtues of cooking: You can tailor any recipe to suit your needs, which can result in something even better! To see how her cupcakes came together,
Submitted by TeamSugar member Renees3
1 1/3 cups all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 ½ cups sugar
¾ teaspoon vanilla extract
1 cup milk
White Choc. Filling
White Chocolate Filling:
4 ounces white chocolate, chopped
1/4 cup milk
4 ounces cream cheese
1/4 teaspoon pure vanilla extract
Cream Cheese Frosting –
2 (8 oz) packages of cream cheese, softened
½ cup butter, softened
2 cups sifted powdered sugar
1 teaspooon vanilla extract
Raspberry Sauce –
1 (6oz) basket fresh raspberries
3 tablespoons powdered sugar (or more or less to taste)
I made these cupcakes after not being able to find a suitable recipe for them! So I used bits and pieces of other recipes and a little extra me and ta-da AMAZING!
White Choc. Filling -
In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Do next three steps while waiting for this to chill. This will be used to fill the chocolate cupcakes.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla. Add the dry mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. While cooling make frosting.
Cream Cheese Frosting –
In bowl, combine cream cheese and butter until creamy, mix in vanilla then gradually stir in the sifted powdered sugar.
Raspberry Sauce -
Combine the raspberries and 3 tablespoons/30 g of powdered sugar in a blender and puree until smooth. Push the raspberry puree through a fine sieve and into a small bowl.
Discard the seeds.
Drizzle over tops of cupcakes.
- Desserts, Cupcakes