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White Chocolate Raspberry Mousse Cupcakes

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Ingredients
  

  • White Chocolate Cupcakes
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup softened butter
  • 3/4 cup white granulated sugar
  • 2 large eggs at room temperature
  • 4 ounces good-quality white chocolate chopped and melted
  • 1 tsp vanilla
  • 1 cup plus 1 tbs milk I used skim
  • Raspberry Mousse
  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • Vanilla Butter Cream
  • 5 Tbs Flour
  • 1 cup Milk
  • 1 tsp Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar
  • Raspberry Butter Cream
  • 1/2 cup unsalted butter room temperature
  • 12 ounces of raspberries fresh or frozen
  • 1/2 teaspoon fresh lemon juice
  • 3 1/2 to 4 cups powdered sugar
  • pinch of kosher salt
  • 1-2 tablespoons whole milk room temperature (if needed)

Instructions
 

  • I first made the raspberry mousse so it could sit in the fridge for at least an hour to firm up.
  • Take your fresh or frozen raspberries and puree them in a food processor. Strain the seeds through a sieve and transfer to a large bowl. Mix in sugar and lemon juice. Set aside.
  • In a small saucepan sprinkle gelatin over 1/4 cup cold water. Stir over low heat until dissolved. Once cooled pour into raspberry mixture and whisk. Let sit in fridge for 1 hour or until thickened.
  • After an hour whisk raspberry gelatin mixture on high until foamy. In a separate bowl, whisk cream until thick peaks form. Fold into raspberries and refrigerate for another hour.
  • Set oven to 325 F.
  • For cupcakes, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl beat together the softened butter and sugar until light and fluffy.
  • Add each egg one and time making sure to fully mix the eggs into the butter and sugar. Then mix in vanilla extract.
  • Beat in melted (making sure its not hot) white chocolate.
  • Alternate adding the dry ingredients and milk making sure to mix well after each addition.
  • Fill your cupcake tins 2/3 full.
  • Bake for 25 minutes and let cool before filling and frosting.
  • For vanilla butter cream, in a saucepan over medium high heat, whisk milk and flour until a thick paste forms. Keep whisking until lumps dissolve. (Don't worry if they don't. Just pop the paste in a food processor to get rid of them.) Remove from the heat and let cool.
  • Making sure it's completely cool, stir in vanilla.
  • In another large bowl, cream butter and sugar until light and fluffy. Then add the milk and flour paste and beat it like crazy.
  • Keep beating (seriously, like 7 minutes) until it resembles whipped cream. You will know its done when you can't feel the granules of sugar between your fingers.
  • For the raspberry butter cream, over medium heat cook raspberries in a saucepan until a sauce forms. Strain the seeds in a mesh strainer and then pour raspberry sauce back in the pan to reduce more. To about 1/4 cup. Set aside to cool.
  • In a bowl cream butter and then add 2 cups sugar, raspberry sauce, lemon juice, and salt. Mix until smooth. Add another cup of sugar and more if you want it thicker and sweeter. Use milk to thin it out if needed.
  • To assemble, cut little holes of of the tops of the cupcakes and fill with mousse. Pipe vanilla butter cream, then raspberry butter cream and garnish with fresh raspberry.
  • Eat while you cry because someone forgot valentine's but got a birthday card instead.