Shelly's Recipe

CHOCOLATE RASPBERRY MOUSSE CUPCAKES WITH WHITE CHOCOLATE FROSTING

Category: Cupcakes

Cake
1 box Swiss chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs

Raspberry Mousse Filling
1 tsp unflavored powdered gelatin
1 tbsp cold water
2 1/2 cups fresh raspberries
1/2 cup sugar
1 large egg white, at room temperature
1/2 cup heavy cream

White Chocolate Frosting
4 1/2 oz fine white chocolate, finely chopped
1 3/4 cups confectioners sugar
2 Tbsp milk
1/2 teaspoon vanilla extract
5 Tbsp unsalted butter, softened
Pinch of salt

Prepare cake mix as directed on the box and bake under cupcake directions.

Raspberry Mousse Filling: In a small bowl sprinkle the gelatin over the water and let it stand until softened. Put the raspberries and all but 1/8th of a cup of the sugar into a blender and puree. Strain the raspberry mixture to remove all of the seeds. Microwave the gelatin for 10 seconds to melt it and then whisk into the raspberry puree.

In a medium sized bowl over simmering water whisk the egg white with the remaining 1/8th cup of sugar until warm to the touch. Remove the bowl from heat and beat the egg whites at medium speed until stiff and glossy. Fold the egg whites into the puree.
Using a chilled bowl and whisks, beat the cream until firm and then fold into the raspberry mixture.

Using a knife cut a hole in the top of each cupcake and fill the inside with the raspberry mousse. Use the piece of cake you trimmed away to seal the mousse inside of the cupcake. Refrigerate the cupcakes while making the frosting.

White Chocolate Frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool at room temperature. Sift the confectioners sugar into a medium bowl, add the milk and vanilla, stirring until smooth. Add the butter and salt and beat until creamy. Stir in the cooled white chocolate. Refrigerate until firm. Stir before frosting your cupcakes.