Tuesday, May 19, 2009
First off Happy Birthday to my good friend Uma! Her birthday was on Saturday and to celebrate I made her some Piccante Dolce cupcakes. About a week ago, I asked her for her favorite flavors without telling her why I wanted them. After first saying she would try anything I made, I love how she just assumed it was for me to make something which of course was correct, I got her to own up to liking white chocolate and raspberry. I made a white chocolate cake back in February that was good, but not perfect so I was excited at the prospect of a challenge to improve upon a recipe. I also knew I wanted to do a filled cupcake because they are just more special and give the opportunity to add another flavor component. I settled upon White Chocolate Cake filled with Raspberry Curd topped with White Chocolate Buttercream and a fresh raspberry. Thus the Uma cupcake was born! My friends and co-workers have been on me to name my cupcakes so this first one will be named after my friend who inspired it. Follow me on Twitter (@piccantedolce) as I may ask for some help in naming the cupcakes from time to time.
White Chocolate Cupcakes
makes 24 cupcakes
12 oz imported white chocolate
1 1/2 cups granulated sugar
1 stick unsalted butter
4 egg whites
2 cups flour
2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla
1. Preheat oven to 350F. Using a double boiler melt the white chocolate, stirring until it is all melted and smooth. Set aside.
2. In a large bowl cream together butter and sugar. Beat in egg whites 1 at a time. In a medium bowl mix together dry ingredients. Mix the vanilla in with the milk.
3. Add the dry ingredients and the milk into the butter, alternating the dry with the wet, beginning and ending with the dry. Fill cupcake liners 1/2-2/3 full.
4. Bake in preheated oven for 20 minutes or until a cake tester or toothpick comes out clean. Let cool completely before moving onto next steps.
I used this recipe from my Resolution Breaker Tart, the full recipe makes enough to fill 20-24 cupcakes.
White Chocolate Buttercream
1 lb of butter - at room temperature
1 lb or more icing sugar
24 oz white chocolate
1 tsp vanilla
1. Melt white chocolate in a double boiler over a pot of simmering water. Set aside to cool, but not set.
2. Using a mixer, mix butter until it is light and fluffy. Add in icing sugar 1-2 Tbsp at a time until stiff.
3. Mix in melted white chocolate and vanilla until just combined. Icing will be soft. Place in the refrigerator for 30 minutes to set-up.
1. Once cupcakes are cooled, cut a cone shape deep into each cake. Remove cone and fill hole with raspberry curd.
2. Cut almost all of the pointy part of the cone off to make a top and place it on top of the raspberry curd filled hole. Repeat with all cakes.
3. Ice with cooled icing and garnish with a fresh raspberry.
These cupcakes were a hit with the birthday girl, the boy and everyone the birthday girl shared them with. The boy at two full sized, iced cakes which he rarely does, so that tells me they were really good! I was really pleased with how they turned out and really enjoyed just the cake on it's own, my first real attempt at my own cake recipe. I really liked being able to give someone something that I made as a gift, especially if I am able to incorporate their favorite flavors. Enjoy!