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Raspberry and White Chocolate Cupcakes » Simple and Healthy Recipe! ✅

These delicious cupcakes are a combination of raspberry iced tea, raspberry jam and white chocolate, for the perfect bite after bite… —bitememore

ingredients
  • raspberry cupcakes
  • 3 1/2 cups of flour

  • 3 teaspoons of baking powder

  • 1 teaspoon kosher salt

  • 1 cup butter, room temperature

  • 4 egg whites

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 cup raspberry iced tea

  • 1/2 cup raspberry jam

  • white chocolate glaze
  • 1/2 cup butter, room temperature

  • 2 1/2 cups powdered sugar

  • 6 ounces white chocolate, melted

  • 2 tablespoons whole milk

  • seedless raspberry jam, for sprinkling

  • white chocolate curls, to decorate

Indications
  1. For the cupcakes, preheat the oven to 350ºF. Line 24 muffin tins with the tins and lightly coat with nonstick cooking spray.

  2. In a small bowl, combine the flour, baking powder, and salt. Set aside. With electric mixer, beat butter and sugar on medium speed until light and fluffy. Beat the egg whites and the whole egg until stiff, one at a time, until the mixture is well blended. Add the vanilla extract. On low speed, alternate the flour mixture with the milk and raspberry iced tea, beginning and ending with the flour. Mix just until combined.

  3. Fill cupcake liners halfway with cupcake batter. Place 1 teaspoon of raspberry jam in the center of the dough and cover each cupcake with more dough, filling the mold ¾ full. Cook for 20-22 minutes, until lightly browned and cooked through. Cool completely before frosting.

  4. For the white chocolate frosting, using an electric mixer, beat butter and icing sugar on low speed until mixture is well blended. Add the melted white chocolate and milk, stirring until the mixture is smooth and homogeneous. Frost the cooled cupcakes and sprinkle the seedless raspberry jam over the frosting, garnished with white chocolate curls.

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