WHITE CUPCAKES WITH RASPBERRY CURD
Time 28m
Number Of Ingredients 15
Steps:
- Prepare Raspberry Curd ahead of time. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and egg whites. Mix well until mixture is smooth. Using a large cookie scoop, fill each liner 3/4 full with cake batter. Bake for 18 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make Buttercream Frosting and set aside. When cupcakes are cooled, hollow out cupcakes with a knife or a tool. Spoon raspberry curd into the center of cupcake. Pipe frosting and any decorations you want onto cupcake and promptly devour 2.
RASPBERRY CURD
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
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
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 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.
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD
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
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"
LEMON CUPCAKES WITH FRESH RASPBERRY CURD FILLING
From smells-like-home.com
4.5/5 (68)Category Cakes | CupcakesCuisine AmericanTotal Time 7 hrs 35 mins
- To make the raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until fully chilled, about 6 hours. The curd can be made 2-3 days in advance.
- To make the cupcakes: Position a rack in the middle of the oven and preheat the oven to 350° F. Line two 12-cup cupcake pans with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl (not plastic), clean and dry the mixer bowl and reattach it with the paddle attachment.
- Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Beat in ¼ cup of the milk until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour; scrape down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites (including any liquid that may have accumulated on the bottom of the bowl) and gently fold in until well combined; no white should remain.
WHITE CHOCOLATE MUD CUPCAKES WITH RASPBERRY CURD
From deliciouseveryday.com
Reviews 10Estimated Reading Time 4 minsServings 12Calories 534 per serving
- I used Sprinkled With Flour's delicious raspberry curd recipe and halved it. This ended up being the perfect amount to fill the cupcakes.
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