White Chocolate Raspberry Cupcakes

White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips.

In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine.

In a small bowl whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture and stir it through. Add in the milk. 

Scoop ⅔ of the mixture into the 12 paper cases. Place 4-5 raspberries onto each cupcake and gently press them in a little. 

Top with the remaining cupcake batter.

Bake the cupcakes for  20-24 minutes until golden brown.

In the bowl of a stand mixer, add egg whites and granulated sugar. Balance the bowl over a simmering water bath. 

Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved

Place the bowl in your stand mixer fitted with the whisk attachment. Beat on medium-high speed until a meringue with stiff peaks forms.

With the mixer on medium-high speed, feed in a cube of room temperature butter at a time.

Once the mixture is thick and cohesive, add in the melted chocolate and salt and beat until thick and fluffy.

Scoop the buttercream into a piping bag fitted with a large star tip. Then pipe the frosting on top of each cupcake.

Top with crushed freeze-dried raspberries for decoration.