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
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES
Moist raspberry cupcakes filled with white chocolate mousse. Ice with frosting of your choice and top each cupcake with a fresh raspberry.
Provided by CPilling
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
- Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
- Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
- Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 26.5 g, Cholesterol 32.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 184 mg, Sugar 19.7 g
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
WHITE CHOCOLATE CUPCAKES WITH RASPBERRY FILLING
These are just outrageous. This recipe was given to me by a friend who told me she got it from a newspaper a couple of years ago. When I tried it I was just amazed. I mean white chocolate and raspberry is simpley heaven. And a cupcake makes a nice sercing so I won't eat too much of it like I do with a cake (as in slicing off...
Provided by Kathie Carr
Categories Cakes
Time 45m
Number Of Ingredients 15
Steps:
- 1. CUPCAKES: Preheat oven to 350 degrees. Line cupcake pans with paper liners. In microwave oven carefully melt chocolate squares with whipping cream, stirring often, until completely melted. Cool for about 15 minutes. In a large mixer bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture on low speed for 30 seconds and then on medium speed for 2 minutes. Pour batter into cupcake liners, filling them about half full. Bake 12-13 minutes or until just a light golden brown. Cool for 5 minutes and then place cupcakes on a wire rack to cool completely.
- 2. FILLING: NOTE: Junket Danish Dessert is avaviable at Walmart and most grocery stores in my area. Its in the pudding aisle usually. If you can't find it try a canned raspbery pir filling and omit the frozen raspberries. Prepare Danish Dessert according to package directions using 1 ¾ cups water. Cover the top of the sauce with plastic wrap and let it cool to room temperature. Then, stir in the thawed raspberries. After cupcakes have cooled, scoop center out of the top of each cupcake using a melon baller or spoon. Fill the hole with raspberry filling.
- 3. FROSTING: Make frosting by heating chocolate squares and cream in microwave oven, stirring often, until completely melted. Cool for about 15 minutes. In a medium mixer bowl, beat butter and 2 cups powdered sugar on medium speed until blended. Add chocolate mixture. Blend well. Add remaining powdered sugar and beat until smooth. Spread frosting over cupcakes. The easy way to do this is to use a pastry bag so you do not mix the filling with the frosting. Another way is to place frosting in a plastic bag and snip off one corner of the bag. Then squeeze frosting on top of cupcakes. If you try to use a spatula or knife to spread frosting go very slowly and carefully.
MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES
Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g
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