Don't worry Ma, I will be a "big boss" one day and send you lots of food so you can be "strong, strong" where you are.
Ma, this recipe is for you. I hope you enjoy it where you are.
This is a wonderfully fluffy, and very flavorful Vanilla cupcake with a White Chocolate Raspberry Buttercream frosting. It is, of course, topped with a fresh raspberry. This time around I experimented with baking cupcakes without liners. It turned out Ok, but it wasn't worth the effort of having to pry each cupcake out of the pan. Besides, cupcake liners are cute. Who doesn't like cute cupcake liners?
These cupcakes were inspired by Ma, who's favorite color is pink, and really loves fruit. I wish she could have tried one. Maybe she would yell out that these cupcakes are "number 1" too!
Adapted from Sweetapolita
2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) all-purpose flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Preheat the oven to 350F degrees. Line cupcake pans.
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Spoon batter into cupcake liners until 2/3 full. Bake for 20-24 min, or until a toothpick comes out clean. Remove from oven, and allow cupcakes to cool in pans for 5 minutes before transferring to cooling racks. Cool completely before frosting.
White Chocolate Raspberry Buttercream
1 stick of unsalted butter (room temp)
1 8 ounce package of cream cheese (room temp)
6 ounces melted white chocolate
1/2 teaspoon vanilla
2 teaspoons raspberry extract
3 1/2 - 5 cups powdered sugar (depends on your desired taste and consistency)
Melt the white chocolate in a double boiler over simmering water. Once the chocolate is melted, remove from heat, and set aside to cool slightly.
Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth. Beat in butter, vanilla and raspberry extracts.
Gradually beat in the powdered sugar until it is all incorporated and smooth. Tint and frost cupcakes.
Anyways, I hope you do try out this cupcake. I really enjoyed the vanilla cupcake, and I bet it would taste great when paired with a variety of frostings. Let me know your opinions or any alterations you made to the recipe, and how they turned out.
until next time!