Day 195 – Raspberry Celebration Cupcakes

Ok, time for another romantic-style cupcake.  Yesterday: Strawberries and Champagne.  Today: Raspberries and White Chocolate.  Yum!!  Raspberry Celebration Cupcakes (recipe below from Sugar et al).

    

The cupcakes are moist and dense. They are a little bit like a sponge cake, but not quite as thick. They have a nice sugar cookie flavor, with the berries giving them a nice pop of tartness.
Notes: Because of the berries, the minis are very lopsided and uneven. The work, just not terribly well.

The frosting is smooth and soft. It does need the full 1 ½ or so to be thick enough to hold its shape. It has a yummy, very creamy white chocolate flavor. Not overstated. But yummy. It’s a little reminiscent of pastry cream.

    

I feel like the bite of the raspberry counteracts the white chocolate frosting. I would rather have a raspberry filling, then the white chocolate ganache frosting, topped with raspberry sauce. The raspberries inside just steal the show. Which isn’t a bad thing. Especially if you like raspberries. I just wish that the frosting could stand up a little more to the berries.

    

Scoring Sheet:

• Cupcake Taste: 3.5

• Frosting Taste: 4

• Overall Taste: 3.5

• Appearance: 4.5
• Ease of Making: 4
• TOTAL: 19.5

RECIPE

Raspberry Celebration Cupcakes (recipe from Sugar et al)

Cupcakes:

• 100 g Butter, at room temperature, chopped
• 1/2 cup Caster Sugar
• 1 tsp Vanilla Essence
• 2 Eggs
• 1 cup Self-raising Flour (or 1 cup all-purpose flour plus 1 tsp baking powder)
• 1/3 cup Milk
• 1 cup Frozen Raspberries, thawed

White Chocolate Ganache Frosting:

• 200 g white chocolate, finely chopped
• 1/2 cup thickened cream
• 100 g butter, chopped

Raspberry Sauce:

• 250 g frozen Raspberries
• 2 tbsp Castor sugar
• 1 tsp lemon juice (optional)

For directions visit Sugar et al.

*Tomorrow: Gingerbread Cupcakes*