Servings: pcs.
Raspberry Cupcakes with White Chocolate Mousse
Mmm… raspberry cupcakes; at once tangy and sweet and deliciously moist, it’s just something special! For these, I’ve added white chocolate chunks to the batter AND topped them with a velvety smooth white chocolate mousse. Yum for a treat!
Equipment
- Oven
- Hand Mixer
- Bowl
- Muffin Form
- Pot
- Piping Bag
Ingredients
- 60 gram Butter room temperature
- 175 gram Sugar
- 1 pcs. Egg
- 160 gram Flour
- 7.2 gram Baking Soda
- 1.5 gram Salt
- 6 gram Vanilla Sugar
- 150 gram Milk
- 75 gram Raspberry both fresh and frozen can be used
- 50 gram White chocolate coarsely chopped
Hvid chokolademoussé
- 1 pcs. Gelatin Sheets
- 250 gram Cream
- 100 gram White chocolate chopped
Instructions
Raspberry Cupcakes
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Beat butter and sugar until light and fluffy.
- Add eggs and beat well.
- Add flour, baking powder, vanilla sugar, salt, and milk – mix well.
- Gently fold raspberries and chocolate into the batter and distribute the batter into muffin cases; they should be filled about 2/3 up.
- Bake in the oven for 15-20 minutes. Check after 15 minutes with a toothpick; it should come out clean.
- Take them out and let them cool.
White Chocolate Mousse
- Soak the gelatin in cold water.
- Heat the cream to boiling point, dissolve the gelatin in the cream, and pour the hot cream over the chocolate. Stir until completely melted and set aside to cool.
- Once the mixture is completely cooled, whisk it with a hand mixer until you have a light and airy mousse.
- Put the mousse in a piping bag with a star nozzle and decorate your cupcakes. Optionally, sprinkle with finely chopped white chocolate and freeze-dried raspberries.
Notes
