Raspberry Liqueur Chocolate Cupcakes with White Chocolate Raspberry Buttercream!
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the Cupcakes:
  • 1⅓ cup ap flour
  • ½ cup cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup unsalted butter
  • ¼ cup brown rice syrup
  • 1 egg plus 1 large egg yolk room temp
  • ½ cup heavy cream
  • ¼ cup raspberry liqueur
  • ⅓ cup hot water plus 2 tbsp.
  • 1 tbsp. almond oil
  • 1 tsp. vanilla extract
  • ¾ cup granulated sugar
  • ½ tsp. instant espresso
  • For the Buttercream:
  • 5 egg whites (use the yolks for my apple cider cinnamon cookies)
  • 1½ cups of sugar
  • ½ tsp. salt
  • 2 to 4 tbsp. finely ground freeze dried raspberries
  • 1 tsp. vanilla extract
  • 2.5oz melted good quality white chocolate
  • 4 sticks unsalted butter - room temp
  • Optional Garnish:
  • Test tube shot of raspberry liqueur
  • Sprinkles
Instructions
  1. For the Cupcakes:
  2. Pre-heat the oven to 350 degrees and line a 12 cup cupcake pan with liners and set aside.
  3. In large mixing bowl, add all the dry ingredients and whisk to combine, set aside. In the bowl of stand mixer fitted with a paddle attachment, cream the butter and sugar until lighter and fluffier, around 4 to 5 minutes. Next add the brown rice syrup and mix to combine. Add the egg and then the egg yolk and mix after each addition. Add the vanilla extract and mix.
  4. Pour in the heavy cream and mix to incorporate. Add half of the flour mixture and mixt to just combine. Add the raspberry liqueur and water then mix to combine. Add the rest of the dry ingredients and mix until all the flour bits are incorporated. Scrape down sides and bottom of the bowl as needed. Add the almond oil and mix to incorporate.
  5. Using a large ice cream scoop or about ⅓ cup scoop out the batter and fill the liners ¾rds of the way full. Smooth off the tops of the batter with off-set spatula or knife.
  6. Bake in pre-heated oven on middle rack for 16 to 18 minutes, rotating halfway through, until toothpick inserted comes out with only a few moist crumbs.
  7. Allow to cool in pan on cooling rack.
  8. For the Buttercream:
  9. Separate whites from yolks in the bowl of a stand mixer. Reserve yolks for another use.
  10. Pour sugar in bowl with the egg whites and add the salt.
  11. Place bowl over, not touching, a pot with simmering water.
  12. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  13. Then return bowl to stand mixer fitted with a whisk attachment.
  14. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  15. The bowl should be cool to the touch, this will take around 10 minutes.
  16. While the egg whites are beating, melt the white chocolate in heat proof bowl in the microwave in 30 second intervals until completely melted and smooth. Set aside to cool some.
  17. Grind the freeze dried raspberries in a spice grinder/coffee grinder of food processor. Set aside.
  18. Back to the mixer. When the egg whites are stiff and glossy, switch to the paddle attachment and beat on medium high speed.
  19. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  20. Mix until frosting is smooth and shiny.
  21. Add in the vanilla extract and the ground raspberries 1 tbsp. at a time until you get your desired flavor. Mix to incorporate.
  22. Last, add the melted white chocolate and mix.
  23. Frost the Cooled Cupcakes:
  24. Fill a large pastry bag with tip of choice and frost each of the cooled cupcakes.
  25. Garnish:
  26. See link above for syringe. Fill with raspberry liqueur and stick in the frosting on the cupcakes. Add sprinkles if using.
  27. Serve cupcakes at room temp. Store in air-tight container at room temp for 2 days or in the fridge for 3-5 days.
  28. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/12/12/raspberry-liqueur-chocolate-cupcakes-with-white-chocolate-raspberry-buttercream-level-up/