White Cupcakes With Raspberry Curd Recipes

RASPBERRY FILLED VANILLA CUPCAKES

Steps:

• To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
• For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
• To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
• For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

WHITE CUPCAKES WITH RASPBERRY CURD

Steps:

• Prepare Raspberry Curd ahead of time. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and egg whites. Mix well until mixture is smooth. Using a large cookie scoop, fill each liner 3/4 full with cake batter. Bake for 18 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make Buttercream Frosting and set aside. When cupcakes are cooled, hollow out cupcakes with a knife or a tool. Spoon raspberry curd into the center of cupcake. Pipe frosting and any decorations you want onto cupcake and promptly devour 2.

LEMON-RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 24 muffin cups or line with paper liners.
• Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
• Spoon batter into prepared muffin cups, filling them about 2/3 full.
• Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
• Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
• Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
• Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
• Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
• Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
• Spoon about 2 teaspoons raspberry filling into each cupcake.
• Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
• Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
• Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

HOMEMADE RASPBERRY CURD

Steps:

• In a saucepan combine raspberries, sugar, eggs and salt. Place saucepan on burner and turn to medium heat. While sitting next to or standing over stove, continually whisk mixture for 15 minutes. I always set my timer. After about 8 minutes the mixture will begin to thicken. Keep whisking. You are preventing the eggs from curdling and keeping the ingredients smooth and creamy. After 15 minutes, remove from heat and add butter 2 tablespoons at a time. Whisk until melted and then add 2 more. Continue this until all butter is added and melted. Pour mixture into a bowl using a fine mesh strainer. Strain out raspberry seeds and any cooked egg. If using chilled curd, cover curd and place in fridge for at least 3 hours. If baking curd in a dish, you can use immediately. Curd will continue to thicken as it cools.

PINK MERINGUE CUPCAKES WITH RASPBERRY CURD

Steps:

• Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
• Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
• Beat creme fraiche and remaining 1/4 cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.