CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
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
WHITE CHOCOLATE RASPBERRY CUPCAKES
White chocolate, fresh raspberries and Betty Crocker™ Super Moist™ vanilla cake mix are the key ingredients in creating our deliciously moist raspberry cupcakes. For special bridal showers or birthday parties, monogram each cupcake with the guest of honor's
Provided by Cheri Liefeld
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
WHITE CHOCOLATE AND RASPBERRY CUPCAKES
Make and share this White Chocolate and Raspberry Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 12 cupcakes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 189.9, Fat 7, SaturatedFat 4.2, Cholesterol 29.8, Sodium 95.9, Carbohydrate 29.6, Fiber 0.9, Sugar 17.7, Protein 2.6
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
More about "white chocolate raspberry cupcakes recipes"
RASPBERRY & WHITE CHOCOLATE CUPCAKES - THE BAKING …
From thebakingexplorer.com
Ratings 15Calories 711 per servingCategory Dessert
- 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 sugar, ideally using an electric mixer, until smooth
WHITE CHOCOLATE–RASPBERRY CUPCAKES | WILLIAMS-SONOMA
From blog.williams-sonoma.com
WHITE CHOCOLATE-RASPBERRY CUPCAKES | WILLIAMS SONOMA
From williams-sonoma.com
WHITE CHOCOLATE RASPBERRY CUPCAKES | THE DOMESTIC …
From thedomesticrebel.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - JANE'S PATISSERIE
From janespatisserie.com
4.9/5 (16)Total Time 1 hrCategory CakeCalories 398 per serving
- Preheat your oven to 180C/160CFan and get your 12-15 Iced Jems Baking Cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!)
- Add in the Beaten Eggs and Self Raising Flour and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overdo it!
WHITE CHOCOLATE RASPBERRY CUPCAKES - BAKING WITH BUTTER
From bakingwithbutter.com
4.9/5 (7)Total Time 35 minsCategory Sweet RecipesCalories 387 per serving
CHOCOLATE RASPBERRY CUPCAKES - JUST SO TASTY
From justsotasty.com
WHITE CHOCOLATE RASPBERRY CUPCAKES | MIDWEST LIVING
From midwestliving.com
WHITE CHOCOLATE AND RASPBERRY CUPCAKES - SIMPLY HAPPENINGS
From simplyhappenings.com
WHITE CHOCOLATE AND RASPBERRY CUPCAKES - PARSLEY AND ICING
From parsleyandicing.com
WHITE CHOCOLATE AND RASPBERRY BLONDIES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
CHOCOLATE RASPBERRY CUPCAKES - BELLE OF THE KITCHEN
From belleofthekitchen.com
CHOCOLATE RASPBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - OH SO DELICIOSO
From ohsodelicioso.com
RASPBERRY WHITE CHOCOLATE COOKIE BARS - EDWARD & SONS RECIPE …
From edwardandsonsrecipes.org
WHITE CHOCOLATE CUPCAKES WITH RASPBERRY FILLING
From theunlikelybaker.com
WHITE CHOCOLATE RASPBERRY CUPCAKES | A BAJILLIAN RECIPES
From abajillianrecipes.com
RASPBERRY WHITE CHOCOLATE CUPCAKES - AMANDA'S COOKIN'
From amandascookin.com
27 BEST VALENTINE'S DAY CAKE RECIPES - SUGARHERO
From sugarhero.com
WHITE CHOCOLATE AND RASPBERRY CUPCAKES | BAKING RECIPES | GOODTO
From goodto.com
ALMOND CUPCAKES WITH RASPBERRY CREAM CHEESE FROSTING
From deliciousmeetshealthy.com
RASPBERRY WHITE CHOCOLATE CUPCAKES WITH CAKE MIX
From onesweetappetite.com
You'll also love