White Chocolate Raspberry Cupcakes

Name: White Chocolate Raspberry Cupcakes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Cuisine: American
Ingredients: 170 grams package white chocolate baking bars, chopped; 118 milliliters butter, cut into pieces; 3 eggs, separated; 170 grams cup milk chocolate chips; 237 milliliters powdered sugar; 118 milliliters fresh raspberries; 1 box Betty vanilla cake mix; 454 grams container Betty Rich & Creamy vanilla frosting; 296 milliliters water

White Chocolate Raspberry Cupcakes might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 328 calories. This recipe serves 24. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up eggs, milk chocolate chips, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

Place mini paper baking cup in each of 12 mini muffin cups.

Equipment you will use

Muffin Liners

In medium microwavable bowl, microwave 6 oz white chocolate and the butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and mixture can be stirred smooth. Cool slightly. In medium bowl, beat egg yolks with whisk.

Ingredients you will need

White Chocolate

Egg Yolk

Butter

Equipment you will use

Microwave

Whisk

Bowl

Add spoonful of white chocolate mixture to yolks; stir with whisk. Stir in remaining white chocolate mixture.

Ingredients you will need

White Chocolate

Egg Yolk

Equipment you will use

Whisk

In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bowl

In large bowl, beat cake mix, water and white chocolate-egg yolk mixture with electric mixer on medium speed until smooth. Fold in egg whites. Spoon 1/4 cup batter into each regular-size muffin cup. Divide remaining batter among mini muffin cups, using about 1 tablespoon in each.

Ingredients you will need

White Chocolate

Egg Whites

Cake Mix

Egg Yolk

Water

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake mini cupcakes 10 minutes, regular-size cupcakes 18 minutes, or until firm to the touch. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. On sheet of cooking parchment paper, spoon melted chocolate into 24 (1-inch) round disks.

Ingredients you will need

Chocolate Chips

Chocolate

French Fries

Equipment you will use

Baking Paper

Microwave

Bowl

Let stand until hardened.

In another small microwavable bowl, melt 6 oz white chocolate uncovered on High about 1 minute, stirring once, until softened and chocolate can be stirred smooth. Spoon three-fourths of the melted white chocolate into decorating bag fitted with small round tip; pipe 24 desired initials onto sheet of cooking parchment paper.

Ingredients you will need

White Chocolate

Chocolate

Equipment you will use

Baking Paper

Bowl

Let stand until hardened. Peel initials off parchment paper. Reheat remaining white chocolate left in microwavable bowl; brush small amount of melted chocolate on back of each initial to adhere to each milk chocolate disk.

Ingredients you will need

White Chocolate

Chocolate

Equipment you will use

Baking Paper

Bowl

In medium bowl, mix frosting, powdered sugar and raspberries. Spoon into decorating bag fitted with tip #4PT; pipe frosting on regular and mini cupcakes. Top each with chocolate disk.

Ingredients you will need

Powdered Sugar