About a week ago my sister asked me if I would bake her some cupcakes for her and her friends for a get together. I happily agreed and immediately started searching on interest for something sweet to bake. I knew I wanted to use some sort of fruit filling for the cupcakes, so I decided on raspberries. Since I love the combination of white chocolate and raspberries, I thought a white chocolate buttercream would go great on top.
For the cupcake itself I used this white cake recipe from Add a Pinch. I really liked how the cupcakes turned out and they tasted very delicious. The cake was moist and really tender. This is definitely my go-to white cake recipe now.
Raspberry Filling -
2 Cups Chopped Raspberries
1/2 Cup Granulated Sugar
2 Tbsp Cornstarch
1 - Add your raspberries to a small sauce pan over medium heat. Continuously stir until the raspberries begin to soften and juices are released.
2 - Add in both your sugar and cornstarch. This will cause the raspberries to thicken. Mix until all ingredients are well incorporated.
3 - Remove from heat and let the mixture cool before you begin to fill your cupcakes.
White Chocolate Buttercream Frosting -
1 Cup Room Temperature Butter
3 Cups Icing Sugar
6 oz White Chocolate (Not Chips), melted
2 Tbsp Milk
2 Tsp Vanilla
1 - Place all ingredients in the bowl of an electric mixer. Beat on medium speed until smooth, about three minutes.
The cupcakes are sweet, but not overly so. These were quite easy to make, just a bit time consuming. I think another great idea would be to use a strawberry filling with milk chocolate buttercream on top. It would be a great idea come Valentine's Day!
Thank you for reading! xx