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
- Cupcakes –
- 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
- 2 eggs
- 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)
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