Can you say decadent? Oh yeah these mini cupcakes are packed full of deliciousness. My sister’s father-in-law absolutely loves anything raspberry and I had yet to bake mini cupcakes since coming home so this was the perfect excuse for me to whip up a batch. First time making these, but definitely not the last. As soon as I walked in the door with these, people started popping them like they were Pez. They were the perfect addition to a big family Christmas celebrated on the 23rd!
So follow the below (a compilation of recipes from a few different sites) for the ultimate mini cupcake perfect for the holiday season.
Cupcake Batter (Tracey’s Culinary Adventures)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs, at room temperature
4 oz white chocolate, chopped
1 teaspoon vanilla extract
1 cup plus 1 tablespoon milk
and I added a 1/4 cup of frozen raspberries
Preheat oven to 325 and line mini muffin pans with muffin cups. Whisk dry ingredients in a medium bowl. Microwave the white chocolate in 30 second intervals, stirring in between each interval until melted and smooth.
Cream the butter and sugar together on medium speed until light, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the white chocolate and vanilla extract. With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour. Beat just until incorporated. Lastly add the frozen raspberries.
Divide the batter evenly among the prepared pans, filling each about 2/3-3/4 full. Bake for 15 minutes (18-22 if regular size), or until a toothpick inserted in the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely.
Makes 50-60 mini cupcakes or 15-18 regular cupcakes
Raspberry Filling (Tracey’s Culinary Adventures)
1 (12 oz.) bag frozen raspberries, thawed
1/4 cup sugar
1 tablespoon cornstarch
Heat the frozen raspberries on the stove, add the sugar and cornstarch. Afterwards, blend with the immersion blender and put into a squeeze bottle so that you can fill your cupcakes when they come out of the oven (you want to do this when they are still pretty warm)
You could probably half this as I had quite a bit extra leftover, but then again on top of vanilla ice-cream is a good way to use up the extra as well (:
White Chocolate Buttercream (Somewhere Splendid)
8 ounces white chocolate chips
3/4 cup softened unsalted butter
3/4 cup confectioner’s sugar
3/4 tsp. pure vanilla extract
Melt the white chocolate until smooth and set aside to cool slightly. Beat the butter on medium speed with the mixer until creamy, add the melted and cooled chocolate and mix until combined. Lower speed and mix in the vanilla extract and confectioner’s sugar. Scrape down the sides when needed, continue to beat the buttercream until light and fluffy.
Once piping of the buttercream onto the cupcakes is done, top with a fresh raspberry!
Cheers and Happy Holidays