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Sunday, July 01, 2012

White Chocolate Cupcakes with Raspberry Creamcheese Frosting

While Spain and Italy are battling it out on the field (Eurocup finals) I thought of penning down this recipe. I am on a break from baking right now (trying to watch the calories.. albeit a little unsuccessfully). This is something I had made a few weeks back.

What I needed:

For cupcakes:
  • 1 white chocolate bar (I use Ghirardeli)
  • 1/2 cup milk
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/8 tsp of salt (roughly a pinch)
  • 1/3 cup unsalted butter (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

 For Icing
  • 8oz confectioner's sugar
  • 2.5oz of cream cheese (at room temperature)
  • 2 tbs butter (softened)
  • 1 tsp vanilla extract
  • 2 tbs raspberry preserve (you might require a little more or less for it to be of desired consistency)
  • 1 tsp milk
How I made them:

  • Preheated the oven to 350 deg F.
  • Lined a 12 count muffin tin with paper liners.
  • Melted the chocolate with milk over a double broiler.
  • Whisked together the dry ingredients in a bowl.
  • Beat together the eggs, cooled down white chocolate mix and butter in another bowl on medium speed.
  • Added the dry ingredients to it while on a low speed until blended.
  • Used an icecream scoop to fill the cupcake liners.
  • Baked the cupcakes for about 15-16 minutes till they turned lighly golden brown.


For the icing I creamed together the softened butter,confectioner's sugar, vanilla extract, milk and raspberry preserve.  I added the raspberry preserve last.Once the cupcakes had cooled down I piped on the icing.


Oh yeah... Spain won EuroCup 2012... 4 goals to none... yayyy!!!

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