Valentine's Day in Cupcakes--White Chocolate Raspberry Cupcakes

Portland loves cupcakes! There are many cupcake bakeries all over the Portland area, however, few of them change their menus for the holidays, especially once that receive little hype because it is a huge deviation for those that have a set schedule of cupcakes. Here is a recipe that I was given by a fine Portland baker that is perfect for Valentine’s Day holiday.

You Need:

• 1 1/2 cup AP flour
• 1 tsp baking powder
• 1/3 cup butter, softened
• 1/2 tsp salt
• 3/4 cup sugar
• 2 eggs
• 4 oz. white chocolate, chopped
• 1 tsp vanilla extract
• 1 cup + 1 tbs milk
• Fresh raspberries, to taste
• 4 oz. cream cheese
• 1/4 cup butter, softened (this is not a misprint- you need it for the frosting)
• 10 oz. white chocolate, melted and slightly chilled
• 2-3 cups powdered sugar
• 1 tsp vanilla extract
• 3 tsp milk
• 7 cups fresh raspberries
• 3/4 cups lemon juice
• 1 3/4 cups sugar
• 2 1/4 cup water
• 1 tsp vanilla extract 

This recipe makes 18 cupcakes. Preheat oven to 325 degrees. These cupcakes look extra fancy with silver or red wrappers.

The Cupcake-

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a small, microwave safe bowl, melt the chopped white chocolate by heating it in 30 second intervals. If you know that your microwave is hotter than some, heat at lower times. You do not want to burn the chocolate. The chocolate will be ready when you stir it and it is smooth throughout.

In a large bowl, cream together butter and sugar. Beat in the eggs one at a time followed by the melted white chocolate and vanilla extract. Alternate adding the milk and the flour mixture, this makes mixing easier.

Divide the batter into prepared baking tins. Bake at 325 degrees for 20-23 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the tin for five minutes, then remove to a cooling rack to finish cooling.

The Frosting-

In another large bowl, cream together cream cheese, butter, and melted white chocolate. Beat in the vanilla extract and milk, and then add the powdered sugar in small, even parts.

Fill a pastry bag with a star tip and your white chocolate cream cheese frosting. Pipe a swirl (like you would see on your ice cream cone) onto each cupcake.

The Sauce-

In a medium saucepan, combine the raspberries, lemon juice, sugar and water to create the raspberry sauce. Cook on medium heat until the raspberries are soft, about 15 minutes.

Strain the raspberry mixture through a fine mesh strainer. Use the back of a spoon to get all the berry without the seeds. Put the juice back into the saucepan and simmer on low for approximately 20-25 minutes until the sauce is reduced by half. Add the vanilla extract to the sauce at the end of the cooking time.

Pour the raspberry sauce into a large measuring cup with a spout and drizzle on the top of the frosted cupcake. It is okay to let it drizzle down the sides of the cupcake.

This recipe makes a great dessert for Valentine's Day as well as anniversaries or as a fancy plated dessert.