These cupcakes. They take forever to make, and your kitchen will look like sugar and icing and flour exploded everywhere when you are finished (maybe that's just me). But I promise, they are so so worth it. So much sugary goodness in these little pastries they are a surefire crowd-pleaser. These cupcakes also happen to be Trent's most favorite dessert I make. I hope they'll be your favorite too.
Base cupcake slightly adapted from
this recipe, and filling and icing were inspired by
this recipe.
Ingredients:
For the Cupcakes
2 1/2 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
1/4 teaspoon vanilla extract
2 tablespoons vinegar
white chocolate chips
For the Raspberry Filling
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons sugar
8 ounces cream cheese softened
For the Icing
1 cup butter softened
1 teaspoon raspberry extract
3 cups powdered sugar
6 ounces white chocolate
1-2 tablespoons milk
Directions:
1.To make the cupcakes, line and spray a cupcake pan and preheat oven to 350°. Combine the flour, sugar, baking soda, and salt in a stand mixer and gently mix. In a medium bowl combine the water, oil, vanilla, and vinegar and whisk together. Add the wet ingredients to the dry ingredients and mix on medium for about 2 minutes. Pour the batter into the cupcake pan and add a small handful of white chocolate chips to each cupcake. Use the back of a spoon to sink the chips into the batter. Bake for 18-22 minutes until a knife inserted into the cupcake comes out clean.
2. To make the filling, add raspberries, water, and sugar to a food processor and pulse until pureed. Add raspberry mixture to a small saucepan and simmer for 5 minutes. Add raspberry mixture to stand mixer with the softened cream cheese and mix until fully incorporated.
3. For the icing, Add butter and raspberry extract to a stand mixer and beat until combined and fluffy. Add the powdered sugar 1/2 cup at a top until fully incorporated. Melt the bakers chocolate and add to the icing with 1-2 tablespoons of milk and mix together.
4. To assemble, once the cupcakes have cooled, use a butter knife to cut a small hole in the center of each cupcake. Use a piping bag to pipe a small amount of raspberry filling into each of the holes. Use a piping bag to pipe on the icing and top with a fresh raspberry.
