Monday, 17 March 2014

White Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream

Put a ripe red fruit on top of a swirl of creamy frosting, and what you get is so quintessentially a cupcakes, isn't it? 
I've made quite a number of summer-fruit-inspired cakes these past few months, but haven't shared many (any??), and now it's almost the end of the season. 
So, make this while you can : ) 

White Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream
Recipe by Tea, Cake and Create

Preheat the oven to 160'C
Line 2x muffin trays with cupcake cases (makes 24)

250g cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
300g white chocolate
200g butter
250ml milk
3 eggs, lightly beaten
1tsp vanilla extract

In a saucepan on low heat, melt the butter and chocolate in the milk. Stir until smooth.
Set aside to cool slightly. Then whisk in the vanilla and the eggs.

Sift the flour, salt, baking soda and baking powder together in a mixing bowl.

With the mixer on low speed, slowly pour the chocolate mixture into the dry ingredients. Then beat on medium speed for 1 minute until smooth.

Divide the batter evenly between the prepared cupcake cases.
Bake at 160'C for 20minutes or until a skewer inserted comes out with just a few moist crumbs attached.

Raspberry Swiss Meringue Buttercream

5 egg whites
200g caster sugar
250-300g butter, cut into cubes, at room temp.*
1 tsp vanilla extract
120g fresh raspberries - puréed, plus extra for garnishing

Put the egg whites and sugar into a mixing bowl, and place that over a suitable saucepan of simmering water. The bottom of the mixing bowl must not be in contact with the water, and the water should not be boiling.

Whisk constantly, until the sugar granules have dissolved and the mixture is hot to the touch.

Move off the stove, and to the mixer.
Using the whisk attachment, whip until it forms a thick and glossy meringue.

When the mixing bowl feels neutral to touch (ie, no longer hot), change over to the paddle attachment, and add the butter one cube at a time. (* I stop adding butter when it reaches a consistency stiff enough to pipe.)
It may curdle, but just keep whipping until it reaches a satiny smooth consistency.
Then add the vanilla extract and raspberry purée and beat briefly until mixed in.

Pipe onto the cooled cupcakes.
Top with a fresh raspberry...


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