White Chocolate Cupcakes with Raspberry Creamcheese Frosting
While Spain and Italy are battling it out on the field (Eurocup finals) I thought of penning down this recipe. I am on a break from baking right now (trying to watch the calories.. albeit a little unsuccessfully). This is something I had made a few weeks back.
What I needed:
For cupcakes:
For the icing I creamed together the softened butter,confectioner's sugar, vanilla extract, milk and raspberry preserve. I added the raspberry preserve last.Once the cupcakes had cooled down I piped on the icing.
Oh yeah... Spain won EuroCup 2012... 4 goals to none... yayyy!!!
What I needed:
For cupcakes:
- 1 white chocolate bar (I use Ghirardeli)
- 1/2 cup milk
- 3/4 cup flour
- 1 tsp baking powder
- 1/8 tsp of salt (roughly a pinch)
- 1/3 cup unsalted butter (at room temperature)
- 2 large eggs (at room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
For Icing
- 8oz confectioner's sugar
- 2.5oz of cream cheese (at room temperature)
- 2 tbs butter (softened)
- 1 tsp vanilla extract
- 2 tbs raspberry preserve (you might require a little more or less for it to be of desired consistency)
- 1 tsp milk
- Preheated the oven to 350 deg F.
- Lined a 12 count muffin tin with paper liners.
- Melted the chocolate with milk over a double broiler.
- Whisked together the dry ingredients in a bowl.
- Beat together the eggs, cooled down white chocolate mix and butter in another bowl on medium speed.
- Added the dry ingredients to it while on a low speed until blended.
- Used an icecream scoop to fill the cupcake liners.
- Baked the cupcakes for about 15-16 minutes till they turned lighly golden brown.
For the icing I creamed together the softened butter,confectioner's sugar, vanilla extract, milk and raspberry preserve. I added the raspberry preserve last.Once the cupcakes had cooled down I piped on the icing.
Oh yeah... Spain won EuroCup 2012... 4 goals to none... yayyy!!!
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