White Chocolate Raspberry Cupcakes
White Chocolate Raspberry Cupcakes
Learn more
These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips.
These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips.
Learn more
In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine.
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.
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.
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.
Top with the remaining cupcake batter.
Bake the cupcakes for 20-24 minutes until golden brown.
Bake the cupcakes for 20-24 minutes until golden brown.
See Recipe
In the bowl of a stand mixer, add egg whites and granulated sugar. Balance the bowl over a simmering water bath.
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
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.
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.
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.
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.
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.
Top with crushed freeze-dried raspberries for decoration.
See Full Recipe
See the full recipe on the website!
See the full recipe on the website!
Enjoy!
Enjoy!
See Full Recipe