Raspberry Frosting and White Chocolate Filling for Cupcakes
Serves 1220 mins prep1 mins cook
A delightful recipe to make homemade raspberry frosting and a raspberry white chocolate filling, perfect for elevating plain or boxed cupcakes into a special dessert.
0 servings
What you need
Instructions
For the Raspberry Frosting: In a medium bowl, using an electric hand mixer, beat the room temperature butter until light and smooth. Gradually beat in the powdered sugar, whole milk, vanilla extract, and 1/3 cup fresh raspberries until the frosting is smooth and creamy. For the Raspberry White Chocolate Filling: In a medium microwave-safe bowl, combine the white chocolate chips, 1/4 cup raspberries, and heavy cream. Heat for 45 seconds in intervals of 15 seconds, stirring thoroughly after each interval until the mixture is smooth and melted. Stir again and refrigerate for 15 minutes to allow the filling to cool and firm up slightly. Assembly: Once the cupcakes are completely cooled, transfer the raspberry white chocolate filling to a piping bag. Insert the piping bag into the center of each cupcake and pipe in the desired amount of filling. Finish by frosting the cupcakes with the prepared raspberry frosting.View original recipe