|Photo Credit to mrshardingcooks.blogspot.com|
White Chocolate Raspberry Cream Cheese Frosting and Chocolate Cupcakes
Makes about 24 cupcakes
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 teaspoons vanilla
Preheat oven to 350 degrees. Mix everything in a bowl until you get a thin batter. Pour the batter into muffin tins with cupcake liners. Bake until a toothpick inserted in the center comes out clean. Baked for about 19 minutes.
White Chocolate Raspberry Cream Cheese Frosting:
1 stick of unsalted butter, softened
1 8 ounce package of cream cheese, softened
6 ounces melted white chocolate (I used white chocolate chips)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
4 1/2 to 5 cups powdered sugar (I used about 4 cups, or less)
a tiny bit of red food coloring
Melt the white chocolate in a double boiler over simmering water, or in microwave on low setting, stirring frequently and being careful not to overheat. Once the chocolate is melted, 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. Beat in as much food coloring as you need for desired color.
Frost the cupcakes and if desired, garnish with white and semi sweet chocolate chips! So cute!
Recipe Source: Mrs Harding Cooks