White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes are just as delicious as they are beautiful! They feature an incredibly moist white cake filled with raspberry preserves and decorated with a buttery white chocolate French buttercream.

Ingredients

Method

Nutrition

For

15

M

I

For the white cupcakes:

1 3/4

cup

Cake flour

162

g

Granulated sugar

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Notes

Do not over-whip the egg whites. Whip the egg whites only to medium peaks. As you can see above, the peaks droop slightly - this is what you're looking for. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter. Fill the cupcake liners ⅔ full. Over-filling the cupcakes can cause them to sink even though they're baked all the way through.

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