My friends LOVE the Red Velvet Cupcake, but they needed some white or vanilla flavoured cupcakes for their wedding to complement the decadent milk chocolate wedding cake being served. So, I created something that would be the perfect pairing - a White Chocolate Raspberry Cupcake. It was a huge hit! For this summery treat you'll need... - White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
- Buttermilk (how much? Whatever amount of water you're suppose to add to your mix)
- 4 ounces of White Chocolate (melted)
- 1/2 cup finely chopped Raspberry Flavoured Craisins
- 1 - 8oz package of Cream Cheese (room temperature)
- 1/4 cup of Butter (room temperature)
- 2 teaspoons of Vanilla
- Icing Sugar
- Garnish: Fresh Raspberries
Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.
Step 2: Replace all of the water your cake mix calls for with Buttermilk. Mix the ingredients together until it is smooth.
Step 3: Melt down the 4 ounces of White Chocolate and be careful not to overheat or burn the chocolate. Mix the melted chocolate into your batter until fully incorporated.
Step 4: Now, that your batter is nice and smooth, stir in 1/2 cup finely chopped Raspberry Flavoured Craisins.
Step 5: Spoon the batter into your cupcake liners and bake as directed on the package. Once they are done baking, let them cool completely.
Step 6: Now it's time to make the BEST part of this cupcake...the cream cheese icing! Beat the Cream Cheese and Butter together until fully incorporated. Add in the vanilla and slowly add in icing sugar until it tastes the way you like it. Once it's as sweet as you like it, make sure that your icing is mixed well and is smooth.
Step 7: Icing time! I always top my cupcakes with HEAPING amounts of icing, so you may want to double your icing recipe. To ice these I used a piping bag and tip #1M. Then, I topped it with a fresh raspberry. Finito!
Happy Faking!
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