Raspberry And White Chocolate Cupcakes Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
• Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
• Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
• Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
• Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
• Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
• Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
• Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
• Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
• Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
• Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
• Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
• Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.

Steps:

• Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.
• Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
• Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cases on a wire rack until completely cold before icing.
• To make the white chocolate icing melt white chocolate and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cakes and put 3 raspberries on each cake.

Steps:

• Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• Sift together the flour, baking powder, and salt into a bowl.
• Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
• Add in the egg; beat until combined.
• Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
• Add the white chocolate and beat on low speed just until combined.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until lightly golden and a pick comes out clean, 18-20 minutes.
• Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
• Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
• Place the raspberries in a small bowl; use a fork to crush them lightly.
• Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
• Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place mini paper baking cup in each of 12 mini muffin cups.
• In medium microwavable bowl, microwave 6 oz white chocolate and the butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and mixture can be stirred smooth. Cool slightly. In medium bowl, beat egg yolks with whisk. Add spoonful of white chocolate mixture to yolks; stir with whisk. Stir in remaining white chocolate mixture.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form.
• In large bowl, beat cake mix, water and white chocolate-egg yolk mixture with electric mixer on medium speed until smooth. Fold in egg whites. Spoon 1/4 cup batter into each regular-size muffin cup. Divide remaining batter among mini muffin cups, using about 1 tablespoon in each.
• Bake mini cupcakes 10 minutes, regular-size cupcakes 18 minutes, or until firm to the touch. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. On sheet of cooking parchment paper, spoon melted chocolate into 24 (1-inch) round disks. Let stand until hardened.
• In another small microwavable bowl, melt 6 oz white chocolate uncovered on High about 1 minute, stirring once, until softened and chocolate can be stirred smooth. Spoon three-fourths of the melted white chocolate into decorating bag fitted with small round tip; pipe 24 desired initials onto sheet of cooking parchment paper. Let stand until hardened. Peel initials off parchment paper. Reheat remaining white chocolate left in microwavable bowl; brush small amount of melted chocolate on back of each initial to adhere to each milk chocolate disk.
• In medium bowl, mix frosting, powdered sugar and raspberries. Spoon into decorating bag fitted with tip #4PT; pipe frosting on regular and mini cupcakes. Top each with chocolate disk.

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.

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.