A divine combination of white chocolate and raspberries wins Amrita Rawat over.
Text And Photo By Amrita Rawat
I am not a fan of fruit and chocolate. At least I wasn’t before these cupcakes. When I found out this was a friend’s favorite and her birthday was coming up, I thought I’d try it out. I wasn’t expecting to like them and was skeptical even about tasting it. But when everyone at the party was raving about them, I thought I’d give it a shot. And they truly were amazing!
It’s a vanilla cupcake with white chocolate chips. After baking, I cored each cupcake, and filled it with a homemade raspberry puree. The puree is rather tart and then the cake is topped with a sweet white chocolate buttercream frosting that offsets the tartness. The flavor combinations are just divine.
Since then, I’ve made these cupcakes more times than I can count. They’re highly requested and highly addictive.
I still can’t get into orange and chocolate, or dark chocolate with strawberries… but this white chocolate-raspberry combo is certainly a heart-stealer.
- 4oz (113g) butter @ room temp.
- ¾ cup ((143g) of sugar
- 1¼ cup (124g) of flour
- ¼ tsp (5g) baking soda
- 1 tsp (4.2g) baking powder
- ¼ tsp (1g) kosher salt
- 2 eggs @ room temp.
- ¼ cup (30g) sour cream
- ⅓ cup (60g) white chocolate chunks
- 1 tsp (5g) vanilla
- 8 ounces (225g) frozen raspberries
- 1 tablespoon (15g) water
- 3 tablespoons (36g) sugar
- 1 tablespoon (9.5g) cornstarch mixed with ¼ cup (60g) water
- 5 oz (141g) white chocolate
- 2 cups (260g) confectioners sugar
- ⅔ tsp (4g) vanilla extract
- 4 oz (113g) softened butter
- ¼ cup (61g) milk
- Pink food coloring (optional)
- In a bowl, sift together the flour, baking soda, baking powder, and kosher salt and set aside.
- Beat the butter and sugar in a separate clean, large bowl with an electric beater on high until fluffy.
- Add the eggs in, one at a time, beating after each addition. Add in the vanilla extract.
- Add the sour cream, then turn beater to low (or switch to a whisk) and gently stir in the flour mixture.
- Stir in the white chocolate chips at the end.
- Pour into a cupcake pan with liners, distributing evenly among 12.
- Bake at 350 degrees F for about 15 minutes or until a toothpick inserted comes out dry.
- Puree all the ingredients in a blender or processor or bullet.
- Push the finished sauce through a sieve to remove any raspberry seeds.
- Use a knife or a cupcake corer to cut out a hole in the center of each cooled cupcake.
- Add a spoonful or so of the raspberry puree (I like to make a fairly large hole and fill it up to the top).
- Top with part of the cake that you just removed so that the puree is buried in the center.
- Beat all the frosting ingredients together with an electric beater on high until fluffy.
- Add more milk to make it creamier, or more sugar to make it stiffer.
- Swirl frosting on top with a spoon or piping bag with a star tip.
- *For the rose effect, I used a star tip and started swirling from the inside out.