WHITE CHOCOLATE RASPBERRY CUPCAKES

Batter – ▢8 oz white chocolate baking bar – ▢¾ cup butter softened – ▢⅕ cups sugar – ▢3 eggs – ▢2 teaspoon vanilla – ▢2 cups buttermilk – ▢3 cups flour – ▢1 teaspoon baking soda – ▢1 teaspoon baking powder – ▢¾ teaspoon salt Filling – ▢1 cup water – ▢½ cup sugar – ▢4 Tablespoons corn starch – ▢32 oz frozen red raspberries – ▢2 Tablespoon lemon juice Frosting – ▢8 oz whit chocolate baking bar – ▢1 cup butter – ▢2 cups powdered sugar – ▢1 teaspoon vanilla – ▢1 tablespoon milk 

INGREDIENTS

Preheat oven to 350 degrees. Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.

STEP 1

In a large mixing bowl, add your softened room temperature butter. Using a hand or stand mixer, whip for about 90 seconds or until smooth.

STEP 2

Add in eggs, vanilla, and butter milk. Mix until smooth. Add in melted white chocolate and mix until smooth.

STEP 3

Add in the dry ingredients: flour, baking powder, baking soda, and salt. Mix until just combined.

STEP 4

Line a muffin tin with cupcake liners. Add cupcake batter (about ¼ cup per liner). Bake at 350 for 13-15 minutes or until the tops spring back. One baked, transfer to a cooling rack and cool completely.

STEP 5

Make filling and frosting and prepare to assemble cupcakes.

STEP 6

Using a piping tip, core the cupcakes. The middle of each cupcake should come out easily. Press it out of the icing tip with a straw.

STEP 7

Spoon cooled filling into each cupcake. Frost with your prepared white chocolate buttercream frosting. Enjoy!

STEP 8

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