Another cupcake recipe! These raspberry cupcakes are truly yummy! Heidi and I had fun baking them last week. The recipe comes from Nigella Lawson. It also says to use her method for white chocolate ganache for the topping. I don't think you should, not super yummy and it stays really runny, not matter how long you chill it. I recommend vanilla buttercream or the lemon frosting for the lemon cupcakes I posted the other day. Raspberry Cupcakes
INGREDIENTS
1 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups plain flour
2 cups fresh or frozen raspberries
METHOD:
INGREDIENTS
1 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups plain flour
2 cups fresh or frozen raspberries
METHOD:
1. Preheat the oven to 350. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes). Gently melt the butter in a medium heatproof bowl in the microwave. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.
2. Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.
3. Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones.
4. Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack. You need to do this, they are really soft when they first come out of the oven.
5. When muffins are cold, frost with white chocolate ganache(recipe below). These are best eaten fresh. (convenient eh?)
2. Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.
3. Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones.
4. Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack. You need to do this, they are really soft when they first come out of the oven.
5. When muffins are cold, frost with white chocolate ganache(recipe below). These are best eaten fresh. (convenient eh?)
6. Enjoy!
White Chocolate Ganache
INGREDIENTS
340 grams good quality white chocolate
1 1/2 cups heavy cream
Method:
Place the chocolate and cream in the top of a gently simmering double boiler (or just put a heat-proof bowl on top of a saucepan). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat. Transfer to a bowl and place in the refrigerator to chill, stirring occasionally, for a few hours until thickened.
White Chocolate Ganache
INGREDIENTS
340 grams good quality white chocolate
1 1/2 cups heavy cream
Method:
Place the chocolate and cream in the top of a gently simmering double boiler (or just put a heat-proof bowl on top of a saucepan). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat. Transfer to a bowl and place in the refrigerator to chill, stirring occasionally, for a few hours until thickened.
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