Raspberry White Chocolate Cupcakes

Every so often a special celebration calls for extra special treats. My mom turned 58 a few weeks past and as I wished her happy birthday I asked, "What cake would you like tonight?" and her answer was, "I always like white cake with raspberry filling." So with that in mind I started to get creative. I poured over several white cake and raspberry recipes in cook books, blogs and family favorites. Let's just say that I took a very simple request over the top. During the process I thought for sure cupcakes would be easier than a beautiful layer cake...but I was wrong! Half way through creating these beauties I was concerned. But as time past each step made this cupcake FABULOUS! Again, this is for extra special events...so keep that in mind as you read over the long and lengthy recipe. Read below and I'll give you a few more tips...

My mother was 100% pleased with this heavenly creation. Happy Birthday Mom!!

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Raspberry White Chocolate Cupcakes

Ingredients: 

White Almond Sour Cream Cake - adapted from Wilton Cakes

Half Recipe:

1 (18 oz.) boxes white cake mix

1 cups all –purpose flour

1 cups granulated sugar

¾ tsp. salt

1 1/3 c. water

1/8 c. vegetable oil

1 tsp. vanilla

1 tsp. almond extract

1 cup sour cream

4 large egg whites

Raspberry Sauce - I used 1 can of raspberry pie filling. I did this to simplify but you can always cook your own raspberry sauce from fresh raspberries, a little lemon juice and sugar...simmer and let cool. 

White Chocolate Mousse:

8 ounces premium white chocolate

2 ounces unsalted butter, melted

3 eggs separated

3/4 cup heavy whipping cream

Raspberry Whipped Cream:

1 cup heavy whipping cream

1/2 cup raspberry sauce (The raspberry pie filling)

1 tablespoon granulated white sugar

Overall Instructions:

White Cake

1.      Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

2.      Add the remaining ingredients and beat on medium speed for 2 minutes.

3.      Pour into greased and floured cupcake pans, filling each pan a little over half full.

4.      Lightly tap cake pans on counter to bring air bubbles to top.

5.      Bake in preheated 325° F oven until cake tests done.

6.      Baking time varies according to the size and depth of pans being used. 

7.  For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

White Chocolate Mousse

1.      In medium saucepan, melt chocolate and butter.

2.      Separate the 3 eggs. Beat eggs yolks into saucepan and remove from heat. Let cool at least 30 minutes.

3.      In large bowl, beat egg whites until stiff peaks form. In a second bowl, beat whipping cream until stiff peaks form.

4.      Fold whipping cream and eggs whites into the cooled chocolate mixture. Cover and refrigerate for at least 2 hours.

Raspberry Whipped Cream Frosting

1.      Mix whipping cream, 1/2 cup of raspberry sauce and sugar into a large bowl until thickened.

2.      Cover and refrigerate with beaters for at least 30 minutes.

3.      Remove from refrigerator and beat mixture until soft peaks form. 

So to take this to the level of a fabulous cupcake, I decided to inject each cupcake with the raspberry sauce and  white chocolate mixture. I recently had a sick little baby and the pharmacy gave us several of these medicine syringes. It wasn't until my husband came home and said, "Why don't you use one of these!" Let's just say it was the perfect amount for each cupcake...And really easy to use.

 

Just make sure you push it down further than you expect because if you don't it will ooze out the top instead of staying in place.

Start with the raspberry filling then the white chocolate mousse. I just shifted the syringe slightly to the other side as I injected the second item in.  Who knew a handy little object could bring such joy to every single bite of these cupcakes. YUM! Then just frost with the raspberry frosting, grate a few pieces of white chocolate on top and...then you have perfection! Enjoy.

~Diana