Cupcake Monday - Raspberry White Chocolate

Happy Monday!

Raspberry White Chocolate Cupcakes

Vanilla Cake:


Sift together and set aside:

1 & 1/2 cups cake and pastry flour
1 & 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt

Cream together until fluffy:

1 cup unsalted butter, at room temperature
2 cups sugar

Add, one at a time, beating well after every additioon;

4 eggs at room temperature

Beat in 4 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into paper lined muffin pans. Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.

Raspberry Compote:

2 cups fresh or frozen raspberries
1/3 to 1/2 cup sugar
2 tsp corn starch
1 ounce water

Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.

Cream Cheese Frosting:

1/2 cup butter
1/2 cup cream cheese
3 1/2 cups icing sugar (powdered sugar)
1 tsp vanilla extract
a little milk

Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.

When the cupcakes are completely cool fill them with Raspberry Compote. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
Pipe or spread the cream cheese frosting over the top of the cupcakes after they are filled.