Wednesday, February 8, 2012

My White Chocolate Raspberry Cupcakes

My White Chocolate Raspberry Cupcake
I love watching cooking programs and last 2 weeks, Cik Ngah watched DC Cupcakes on Astro 711. In that episode, the sisters were requested to prepare cupcakes for the gathering of peoples who are into 'Tattoo' i.e people with tattoo, people in tattoo business etc...

While they are busy preparing the cupcakes, another order came in for Bachelor Party for a bride. The request was for White Chocolate Raspberry cupcakes. Cik Ngah loves the outcome of the cupcakes, white frostings with little pink matinee glass!! 

Cik Ngah googled for the recipe, analysed and picked one. Cik Ngah first attempt to make the cupcake failed! Why? Cik Ngah will narate in the next posting about Cik Ngah's 2012 birthday! 2nd attempt was successful and Cik Ngah's family loves them. Do try making these cupcakes as the result is so rewarding. Raspberry's are perfectly matched with white chocolate and the flavor combinations  are just divine.

Hemmm... they love these cuppies...!
Here's how they are made;

  • 8oz (226g) butter @ room temp.
  • 1 1/4 cup of brown sugar  
  • 1/2 tsp fleur de sal (sea salt)
  • 2 1/2 cup of self raising flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup white chocolate chunks or chocolate chips
  • 2/3 cup chopped raspberries
  • 4 eggs @ room temp.
  • 1/2 cup yogurt or sour cream
  • 2 tsp (5g) vanilla

  • Frosting:

  • 250g confectioners sugar
  • 250g softened butter/vegetable shortening
  • 250g melted white chocolate 
  • 125g softened cream cheese
  • 250g krim well
  • 2 tsp vanilla extract
  • Whole Raspberries for decorations
  1. Sieve flour, baking powder and baking soda.
  2. Mix white chocolate chips and chopped raspberry with the sieved flour and set aside.
  3. Beat the butter, sugar and salt on high until fluffy.
  4. Then add in the rest of the wet ingredients, and stir in the flour mixture at the end.
  5. Bake at 350 for about 15 minutes.
  1. Cream butter and sugar until creamy.
  2. Add in melted white chocolate, continue beating until well blended
  3. Add in cream cheese, krim well and lastly vanilla extract, beat/cream until well blended and fluffy.
  4. Frost the cold cupcakes and top with whole raspberries.
  1. I would recommend using fresh raspberries.
  2. As raspberries are quite expensive here in Malaysia, cut into halves and use the tops to garnish and  chop the bottoms for the cupcakes!
  3. Butter blocks like SCS, Anchor are sold at 8 oz or 226g per block, use these butter blocks for easier measurement.

No comments:

Post a Comment