White Chocolate Mousse-Filled Raspberry Cupcakes for 8

Ingredients and Weight:

For the Cupcakes: - All-purpose flour: 1 1/2 cups (186g) - Granulated sugar: 1 1/4 cups (250g) - Baking powder: 2 tsp (10g) - Baking soda: 1 tsp (5g) - Salt: 1/4 tsp (1.25g) - Buttermilk: 1 cup (240ml) - Large eggs: 2 - Vegetable oil: 1/2 cup (120ml) - Pure vanilla extract: 1 tsp (5ml)

For the White Chocolate Mousse: - Heavy whipping cream: 1 cup (240ml) - White chocolate chips: 8 ounces (227g)

For the Raspberry Filling: - Frozen raspberries: 1 cup (150g) - Sugar: 1/4 cup (50g) - Cornstarch: 1 tbsp (15g)

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Difficulty Level: 3 (moderate)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together buttermilk, eggs, vegetable oil, and vanilla extract. 4. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix. 5. Fill cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the White Chocolate Mousse: 1. In a heatproof bowl set over a saucepan of simmering water, melt the white chocolate chips. Stir until smooth. 2. In a separate bowl, beat the heavy whipping cream until stiff peaks form. 3. Gently fold the whipped cream into the melted white chocolate.

For the Raspberry Filling: 1. In a small saucepan, combine raspberries, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly. 2. Reduce heat to low and simmer for 5-7 minutes, or until thickened. Let cool slightly.

To Assemble the Cupcakes: 1. Using a paring knife, cut out a small circle from the center of each cupcake. 2. Fill the center of each cupcake with raspberry filling. 3. Pipe white chocolate mousse on top of the raspberry filling.

Nutritional Information (per cupcake):

Calories: 350 Fat: 18g Saturated Fat: 11g Carbohydrates: 45g Sugar: 30g Protein: 4g

Dish Characteristics:

• Rich and creamy white chocolate mousse
• Tart and juicy raspberry filling
• Delicate and fluffy cupcakes
• Perfect for special occasions and dessert enthusiasts

User Comments:

• "These cupcakes were a huge hit at my last party! The combination of white chocolate and raspberry was divine."
• "The mousse was so light and airy, it almost melted in my mouth."
• "The cupcakes were beautifully presented and tasted even better than they looked."

Special Precautions and Tips:

• To make vegan cupcakes, use plant-based milk and butter in place of dairy.
• For a more intense raspberry flavor, use fresh raspberries instead of frozen.
• Refrigerate cupcakes for up to 3 days for best results.