Decadent White Chocolate Raspberry Mousse Cupcakes for your sweetheart! Luscious raspberry mousse fill these tender white chocolate cupcakes. Lovingly frosted with a super light and airy vanilla butter cream and topped with tart raspberry icing.
My husband and I have never really been one’s to celebrate Valentine’s Day. Number one, we have a rambunctious 3 year old and a wee 9 month old. It’s a little hard to get away for a romantic evening. Also, its kind of difficult to get in the “mood” when you have dried poop in your hair. (Not even exaggerating there. It’s happened to me not once. Twice.)
Number 2, my birthday falls on the 13th. My husband totally lucked out on that one. My birthday kind of cancels out the day devoted to cheap candy and cheesy love cards. Which is fine with me…I like to celebrate my birth more than Valentine’s Day. As long as I get a little bit of that cheap candy.
Raspberries are probably one of my favorite fruits to bake with. Its super tart and has a gorgeous deep red color that’s fun to play with. I also feel luxurious eating raspberries. Probably because they’re 4.99 a container, and I’m a cheap-o. I love raspberry mousse which is really the star of this cupcake. I took the time and strained the seeds from the puree so you didn’t have to floss after you devoured this beauty. The Pioneer Woman (God I love her) posted a recipe for The Best Frosting I Ever Had. So naturally I was totally intrigued. The recipe was a little strange, calling for flour and milk in the frosting.
It totally ROCKS.
It’s like fresh whipped cream, but heavy enough to pipe and it doesn’t melt. You just have to whip it like a crazy person.
Then to make sure you didn’t forget you were eating a raspberry mousse cupcake, I topped the light, airy vanilla butter cream with a dollop of tart raspberry frosting and nestled a fresh raspberry, in all her glory, right on top.
Just a tip…when the frosting seems like its separated from beating too long.
Whip it good.
Other treats with luscious berries…