White Cupcakes With Raspberry Curd Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY CURD



Raspberry Curd image

This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Provided by Yoly

Categories     Desserts     Fillings     Fruit Fillings

Time 15m

Yield 12

Number Of Ingredients 7

6 tablespoons butter
2 (6 ounce) containers fresh raspberries
6 egg yolks, beaten
¾ cup white sugar
2 tablespoons lemon juice
¼ teaspoon lemon zest
⅛ teaspoon salt

Steps:

  • Melt butter in a saucepan over medium-low heat.
  • Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
  • Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES



Raspberry White Chocolate Buttercream Cupcakes image

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

1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
¼ cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners' sugar
2 tablespoons milk, or as needed

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

PINK MERINGUE CUPCAKES WITH RASPBERRY CURD



Pink Meringue Cupcakes with Raspberry Curd image

Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and creme fraiche. Serve them to all who love sweets, and be ready for raves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 10

Vegetable oil cooking spray, for baking cups
6 large egg whites, room temperature
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups sugar
Gel-paste food coloring in Tulip Red
2 cups creme fraiche
1 container (6 ounces) raspberries, halved if large
Raspberry Curd for Pink Meringue Cupcakes

Steps:

  • Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
  • Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
  • Beat creme fraiche and remaining 1/4 cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

More about "white cupcakes with raspberry curd recipes"

WHITE CHOCOLATE MUD CUPCAKES WITH …
white-chocolate-mud-cupcakes-with image
Web Oct 11, 2010 Preheat the oven to 170°C/325°F, and line a cupcake/muffin tray with paper liners. Place the white chocolate, …
From deliciouseveryday.com
Estimated Reading Time 4 mins
  • I used Sprinkled With Flour's delicious raspberry curd recipe and halved it. This ended up being the perfect amount to fill the cupcakes.
See details


LEMON RASPBERRY CUPCAKES - SUGAR SALT …
lemon-raspberry-cupcakes-sugar-salt image
Web Mar 11, 2021 Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cupcake cases. In a bowl, sift together …
From sugarsaltmagic.com
4.8/5 (5)
Total Time 1 hr 5 mins
Category Dessert, Sweets
Calories 381 per serving
  • Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cupcake cases
  • Whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be very thick, like pudding, and should leave a trail that doesn't quickly cover over when you stir.
  • Cut a hole with a cupcake corer or sharp knife in the top of each cupcake. Add about 1 teaspoon of curd to each.
See details


RASPBERRY CUPCAKES - THE ITSY-BITSY KITCHEN
raspberry-cupcakes-the-itsy-bitsy-kitchen image
Web Raspberry cupcakes 4 tablespoons unsalted butter at room temperature 1/2 cup + 2 tablespoons granulated sugar 1/4 cup whole milk 1 large egg 1/2 teaspoon vanilla extract 3/4 teaspoon baking …
From itsybitsykitchen.com
See details


LEMON CUPCAKES WITH FRESH RASPBERRY …
lemon-cupcakes-with-fresh-raspberry image
Web Nov 2, 2021 For the raspberry curd: 8 tbsp unsalted butter 1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed 5 large egg yolks, lightly beaten ¾ cup sugar Pinch of salt 2-3 tsp …
From smells-like-home.com
See details


RASPBERRY CUPCAKES: DELICIOUS, FROM …
raspberry-cupcakes-delicious-from image
Web Aug 16, 2021 Raspberry Cupcakes: 1 1/4 cup all-purpose flour or gluten free flour blend (150g) 1 cup granulated sugar (200g) 1 1/2 tsp baking powder (6g) 1/2 tsp salt (3g) 1/2 cup sour cream, room …
From chelsweets.com
See details


LEMON RASPBERRY CUPCAKES - LIVE WELL BAKE OFTEN
lemon-raspberry-cupcakes-live-well-bake-often image
Web Jul 21, 2016 1/3 cup raspberry preserves (or jam) tiny pinch of salt Instructions To make the lemon cupcakes: Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set …
From livewellbakeoften.com
See details


VANILLA CUPCAKES WITH RASPBERRY CURD
vanilla-cupcakes-with-raspberry-curd image
Web Dec 29, 2022 In the clean bowl of the electric mixer fitted with the flat beater, beat together the butter and the remaining 1 cup (8 oz./250 g) granulated sugar on medium speed until light and fluffy, about 2 …
From williams-sonoma.com
See details


WHITE CHOCOLATE RASPBERRY CUPCAKES | THE …
white-chocolate-raspberry-cupcakes-the image
Web Feb 12, 2019 Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. …
From thedomesticrebel.com
See details


RASPBERRY LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - PLATED …
Web Feb 12, 2018 Prepare a 12-cup muffin pan with paper liners. Set aside. In a small bowl combine flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with …
From platedcravings.com
See details


LEMON RASPBERRY CUPCAKES WITH LEMON CURD FROSTING
Web Feb 12, 2013 Preheat oven to 350 degrees F. Line cupcake tins with 18 paper liners. Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside. Using …
From fromvalerieskitchen.com
See details


RASPBERRY DESSERTS - 33 EASY RASPBERRY DESSERT RECIPES
Web Mar 13, 2023 3. Raspberry Cobbler. Enjoy a traditional cobbler with this easy recipe. The raspberries combined with the golden crust taste like comfort food. We suggest topping …
From dessertsonadime.com
See details


JO WHEATLEY'S LEMON CURD CUPCAKES WITH RASPBERRY JAM RECIPE
Web May 5, 2021 Method. Preheat your oven to 170 ° C/340 ° F/Gas Mark 4. In a free-standing mixer whisk together the flour, margarine, sugar, eggs, and lemon curd until pale and …
From goodto.com
See details


RASPBERRY & WHITE CHOCOLATE CUPCAKES - THE BAKING EXPLORER
Web Jul 5, 2019 Instructions. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases. To make the sponge, mix together the butter and …
From thebakingexplorer.com
See details


LAVENDER BABY CAKES WITH LEMONY MASCARPONE RECIPE | STUFF.CO.NZ
Web Mar 19, 2023 For the cakes. 2 tsp dried edible lavender petals / 8 fresh lavender heads. 200g caster sugar. 200g butter, softened. 4 free-range eggs. 1 tsp vanilla extract
From stuff.co.nz
See details


WHITE CHOCOLATE AND RASPBERRY CUPCAKES | BAKING RECIPES | GOODTO
Web May 19, 2021 Preheat oven to 180°C/355°F/gas 4 and line a cupcake tin with 10 cases. Beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating …
From goodto.com
See details


DARK CHOCOLATE RASPBERRY CURD FILLED CUPCAKES - JAVACUPCAKE
Web Feb 14, 2023 Line cupcake pans with liners. In a medium sauce pan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth. Add the heavy cream, …
From javacupcake.com
See details


WHITE CHOCOLATE BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
Web Mar 15, 2023 Switch the mixer to low speed and slowly add the confectioners’ sugar. Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar …
From sallysbakingaddiction.com
See details


VANILLA CUPCAKES WITH LEMON CREAM AND RASPBERRIES RECIPE
Web Apr 8, 2019 Lemon Cream. 2 large eggs. 2/3 cup sugar. 1/3 cup fresh lemon juice. 3/4 teaspoon finely grated lemon zest. 1 stick plus 3 tablespoons unsalted butter, softened
From foodandwine.com
See details


WHITE CHOCOLATE RASPBERRY ICE CREAM - NO CHURN RECIPE
Web Mar 11, 2023 Beat the heavy cream. Use an electric hand mixer to whip the cream in a large mixing bowl until it begins to form soft peaks. Step 4. Add the sweetened …
From dessertsonadime.com
See details


PINK MERINGUE CUPCAKES WITH RASPBERRY CURD RECIPE - DELISH
Web Feb 18, 2012 Preheat oven to 225 degrees F. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, …
From delish.com
See details


Related Search