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.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.