Saturday, August 10, 2013

White Cupcakes With Raspberry Filling


white cupcakes
My sister asked me to help out with an activity at church the other night on marriage and told me that she planned on making cupcakes for the event.  Well my sister was going to be having a fairly busy week and since I like to make cupcakes I told her that I would handle them.  So my first thought was going for a classic wedding white– which I did– but that seemed a little boring.  So I decided to make my quick and easy raspberry sauce to fill them with.  This was my first experience with filling cupcakes and they turned out awesome!

white cupcakes with raspberry filling
This recipe comes straight from Joy of Baking– my go-to source for excellent baking recipes, though I needed 24 cupcakes and I doubled the recipe.  I tweaked the frosting by adding whipping cream to get more of a whipped icing and it turned out fabulous!  These are a great basic cupcake that can be done with or without the filling.  I hope you enjoy!

raspberry filled cupcakes

White Cupcakes with Raspberry Filling

Makes 24 cupcakes

Cupcakes
4 Large eggs, separated
3 1/2 cups sifted cake flour
4 tsp baking powder
1/2 teaspoon salt
1 cup room temperature unsalted butter
2 cups granulated sugar, divided
2 tsp vanilla
1 cup milk
1/4 tsp cream of tartar

Whipped Butter Frosting
4 cups confectioners sugar
1 cup room temperature unsalted butter
2 tsp vanilla
1/3 cup chilled whipping cream

Raspberry Filling
12 oz fresh or frozen raspberries (I use frozen)
1/3 cup +2 Tbsp water
1/2 cup sugar
2 Tbsp cornstarch 


To make the raspberry filling:
Combine raspberries, 1/3 cup water and sugar in a saucepan and bring to a simmer over medium heat.  Let simmer for 2 minutes.  Combine cornstarch and remaining water in a small bowl or cup stirring well.  Stir this mixture into the saucepan and continue to stir until the sauce becomes thick.  Remove from heat.  You can push the mixture through a fine sieve to remove seeds or you can leave seeds in (I strained mine and then added a little seed back in).  Chill the mixture for about an hour or until your cupcakes are ready to fill.

To make cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 24 muffin cups with paper liners.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cups of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Evenly fill the 24 muffin cups with the batter and bake for about 18 -20 minutesor until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.

To make frosting:
With a mixer beat the butter for about a minute.  Add in the sugar, vanilla and whipping cream to the bowl and beat for about 5 minutes (don't skimp on the mixing time).

To finish:
Using a knife, cut a small "x" in the middle of each cooled cupcakes.  Using a decorating bag and round tip fill the cupcakes with the sauce by inserting the tip in the x and squeezing some sauce into the middle of the cupcake. 

After all the cupcakes are filled frost the cupcakes with a small spatula or by piping the icing on with a large star tip.  Garnish with sprinkles if you desire and enjoy!

Source- Joy of Baking


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