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*
My, these look lovely! Perfect for Valentine’s Day! Beautiful blog by the way. Happy baking!
Thank you!!