This past saturday I was invited to s bachelorette party but was prevented due to other activities that day. It was asked if anyone could bring a cake for the afternoon coffee and even though I has other plans for that day, I volunteered. I decided to make these cupcakes filled with Amedei Toscano White and raspberries, as I find it to be the perfect summer cupcake and we truly need to see some summer here in Scandinavia soon!!

The bride to bee, was very happy with the cakes and so was my mother who got a few too (and she doesn’t even like white chocolate and strawberries), so it will definitely not be the last time I make them 🙂

 

Ingredients (14 cupcakes)

Cupcakes

1 stick butter, room temperature

1 cup + 1 tbsp. granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

2 cups of flour

11/2 tsp. baking powder

1/4 tsp. salt

1/4 cup buttermilk

1 lemon, zest

1/2 cup white quality chocolate, chopped

1 cup raspberries, frozen

 

Frosting

1 pound cream cheese, room temperature

1/5 cup confectioners sugar

1 tsp. vanilla extract

 

Decoration

14 strawberries

28 raspberries, fresh

28 blueberries, fresh

 

Place butter and sugar in a mixing bowl and whisk until light and fluffy. scrape the sides of the bowl if necessary. Add the eggs one at time and whisk until incorporated. then add the vanilla extract.

combined flour, baking powder and salt in another mixing bowl. Add the flour mixture to the butter and eggs mixture alternating with the buttermilk. Scrape the sides of the bowl again, if necessary.

Add the lemon zest and the chopped white chocolate, and fold until evenly combined. When I want you to fold and not whisk, it is to make sure that the batter keeps the fluffy consistency it got in the last step. If you over-whisk, you’ll risk to loos the fluffiness and the cupcakes will get heavy.

Line standard muffins tins with paper liners. Fill each paper line with 1 tsp. of the batter. divide the frozen raspberries in the middle of the batter. Then divide the remaining batter on top of the raspberries and bake at 400F for approximately 18 minutes or until a toothpick comes out clean.

Frosting

Place all three ingredients in a mixing bowl and whisk until smooth and fluffy. Put the frosting in a piping bag with your favorite piping tip (this one is Wilton M1) and decorate the cakes.

To finish of the cakes, decorate with one strawberry and two raspberries and blueberries. Serve in the afternoon with a great cup of coffee or as a dessert with a glass of sparkling wine.

Bon Appétit!

Ingredients (14 cupcakes)

Cupcakes

113 g butter, room temperature

225 g granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

500 g flour

1 1/2 tsp. baking powder

1/4 tsp. salt

0.5 dl buttermilk

1 lemon, zest

80 g white quality chocolate, chopped

20 raspberries, frozen

 

Frosting

450 g cream cheese, room temperature

25 g confectioners sugar

1 tsp. vanilla extract

 

Decoration

14 strawberries

28 raspberries, fresh

28 blueberries, fresh