White Chocolate Raspberry Cupcakes

I made these for the adults attending my daughter's first birthday party and only made twelve, thinking that people would go for dark chocolate instead.  Oops!  Mistake.  These went so fast it was scary.  I had no idea that white chocolate was so desired.  Hands down, these are the best cupcakes I've ever made.  They're moist and flavorful and I sound like a cookbook, or like I'm selling these things, but seriously, you need to try them.
 
I altered the recipes only slightly because I thought that almond flavor would pair nicely with both white chocolate and raspberries and, not to brag, but I was right.  I can't get enough of these and ate three in about an hour, but nobody saw me do it, so I'm ok with that.

makes 12 cupcakes

Shared with

Ingredients:
1 1/4 c. cake flour
1 t. baking powder
1/4 t. salt
3/4 c. sugar
4 T. unsalted butter, room temperature
1 large egg, room temperature
1/4 t. almond extract 
1/2 c. whole milk

3 oz. white chocolate, chopped into small pieces (chopping a bar works better than using chips)
1 cup raspberries plus 12 raspberries for garnish
White Chocolate Almond Frosting (recipe follows)

How:
Preheat your oven to 350 F and line a standard 12 cup muffin pan with paper or foil liners.

Whisk together the flour, baking powder and salt in a small bowl.  Using an electric mixer with the paddle attachment, beat together the sugar and butter until light and fluffy, about 2 minutes.  Add the egg and almond extract and beat to combine.  Add the flour mixture in three additions alternating with the milk in two additions.  Beat on low to combine and stop once all traces of flour have disappeared.  Add the white chocolate on low speed until just combined.

Divide the batter among the muffin cups and bake until lightly golden and a toothpick inserted into the center of one cupcake comes out clean, 18-20 minutes(20 for me).  Let them cool completely in the pan on a wire rack, about an hour.  Remove from the pan.

Place the raspberries in a small bowl and mash lightly with a fork.  Spoon on top of cupcakes and then top with White Chocolate Almond Frosting.  Top with a non-mashed raspberry if desired. 

White Chocolate Almond Frosting
Ingredients:
4 oz. white chocolate (use a bar, not chips)
3 large egg whites, room temperature
3/4 c. sugar 
pinch salt
1/4 t. almond extract
1 c. unsalted butter, cut into 16 pieces, at room temperature


How:
Melt the white chocolate in a heatproof bowl over, but not touching, simmering water.  Set aside to cool to slightly warmer than room temperature.

In a medium, clean heatproof bowl, combine the egg whites and sugar.  Set the bowl over simmering water and heat, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch, about 3-4 minutes.  Remove the bowl from the saucepan and transfer the egg mixture to the bowl of an electic mixer and beat on medium speed working up to high speed, until it is fluffy, and holds stiff peaks about 5-7 minutes.

Turn the speed down to medium-low speed and add the salt, almond extract and butter a few pieces at a time, beating constantly.  Continue to beat until creamy, 3-5 minutes.  Add the cooled white chocolate and beat until combined.  

Frost cupcakes and enjoy!
  
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