White Chocolate Cupcakes in Teacups!
Perfect for Mother’s Day or any gathering you want to make special, these white-chocolate and raspberry cupcakes, topped with the dreamiest whipped white-chocolate ganache, are even more spectacular served in teacups!
CUPCAKES1 cup + 2 Tbs. butter, at room temperature
1 cup + 3 Tbs. superfine sugar
3 extra-large eggs, at room temperature
1/2 vanilla bean (halved crosswise), split lengthwise, or 1 tsp. vanilla extract
3 Tbs. oil
3/4 cup white chocolate chips, chopped
2 cups all-purpose flour 1 Tbs. baking powder 1/2 cup milk
1 pkg. (12 oz.) frozen unsweetened raspberries, about 2 cups
WHIPPED WHITE CHOCOLATE GANACHE 12 oz. high- quality white chocolate, such as Lindt, finely chopped
2 1/2 cups heavy cream
Teacups and saucers, optional Edible flowers, such as pansies, nasturtiums and violets, optional 1 Cupcakes: Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. In stand mixer, beat butter, sugar and eggs on high speed until light and fluffy, about 2 minutes. Using tip of sharp knife, scrape seeds from vanilla bean into bowl. (Or add vanilla extract, if using.) Add oil to creamed mixture and beat to combine. 2 Toss chocolate chips with 1 Tbs. of the flour. In separate bowl, whisk remaining flour with baking powder. Add flour and milk to creamed mixture; beat on high speed until completely mixed, 30 seconds to 1 minute. 3 Fold in chocolate chips. Using spoon or ice cream scoop, fill each muffin cup two-thirds full with batter and place 4 raspberries on top of each. Bake until centers spring back when touched, 18-22 minutes. Cool cupcakes in pan 5 minutes, then remove to rack; 4 cool completely. Ganache: Place chocolate in large bowl. Place 3/4 cup cream (refrigerate remaining cream) in small pot. Bring to boil over medium heat, then immediately pour over chocolate. 5 Cover; let stand 10 minutes. With rubber spatula, stir chocolate mixture until smooth, scraping side of bowl and making sure all chocolate is melted. Cool mixture to 6 room temperature. When cool, in separate bowl, beat remaining 1 3/4 cups cream until soft peaks form. Fold white chocolate mixture into whipped cream. Transfer to pastry bag fitted with 1/4" round tip. Pipe ganache over each cupcake. If desired, serve cupcakes in teacups garnished with flowers. Makes 24 cupcakes.