RASPBERRY CUPCAKES

baranbakery.com

Raspberry cupcakes are made with vanilla cupcakes packed full of fresh raspberries and frosted with white chocolate buttercream.

Ingredients

CUPCAKES

granulated sugar lemon cake flour baking powder fine sea salt canola oil unsalted butter egg pure vanilla extract vanilla bean paste sour cream whole milk raspberries cornstarch

Ingredients

BUTTERCREAM

granulated sugar egg whites unsalted butter vanilla extract fine sea salt white chocolate chips raspberries

STEP 1: For the cupcakes, rub sugar on the lemon with yours fingers to release lemon flavor onto the sugar. Place the sugar into a stand mixer bowl.

STEP 2: Add the cake flour, baking powder, spices and salt and whisk. Add the oil and butter and mix.

STEP 3: Add the egg and vanilla extract and paste and mix. Add the sour cream on low speed, while streaming the milk in.

STEP 4: Toss the cornstarch with the raspberries in a small bowl. Gently fold them into the cupcake batter.

STEP 5: Fill a lined 14 cup muffin tin 2/3 full. Add 20 grams of plum topping over each cupcake. Bake at 350F for 20 minutes.

STEP 6: Remove from the oven and let them cool for 10 minutes. Then, move them to a cooling rack.

STEP 7: For the white chocolate buttercream, boil 1/2 cup of water and then lower the heat to a simmer.

STEP 8: Place egg whites and granulated sugar in a clean stand mixer bowl and place it over the simmering water.

STEP 9: Whisk until the sugar is dissolved and remove from the heat. Beat the eggs and sugar for 10 min on high speed.

STEP 10: Lower the speed to low-med. Add 2 tbsp of butter at a time. Then turn the speed on high for a few seconds.

STEP 11: Melt the white chocolate in the microwave. Add the vanilla bean paste, melted white chocolate and salt to the stand mixer bowl.

STEP 12: To assemble, frost the cooled cupcakes with a round piping tip and top with fresh raspberries.

Click the link below for the full recipe!

baranbakery.com