Sunday, December 27, 2009

Gluten Free White Chocolate/Raspberry Ganache Filled Cupcakes

I love filled cupcakes. I don't have any childhood nostalgia about Hostess cupcakes, so I think it's purely a foodie kind of thing. Fillings taste good, and they can instantly improve a somewhat-too-dry cake. This recipe is a bit time consuming, but it's easy, and the results are impressive.

Ingredients (makes about 16-18 cupcakes)
1 box Betty Crocker Gluten Free Yellow Cake
3 eggs
2 tsp vanilla
1 bag frozen raspberries (I like Wymans--they separate easily and don't have extra sugar)
1 bag white chocolate chips (I use Ghirardelli)
1 bag dark chocolate chips
1 can gluten free vanilla frosting (or make your own buttercream frosting)


In a small pot, defrost the frozen raspberries with a little water, until the consistency looks mushy. Run the mush through a sieve over a bowl to separate the seeds. You should now have a bowl full of bright red raspberry puree. Set this aside.

Prepare the cupcakes per the instructions on the box. Add a few tbspsful of the puree and swirl. Make sure you swirl very gently, otherwise the entire batter will look purple. Scoop the batter into prepared muffin tins and bake as directed.

White Chocolate/Raspberry Ganache

In a small pot (you can use the same pot you defrosted the raspberries in; just wash it out), heat the white chocolate with 2 tbsp of butter until melted and a little shiny. Add about half the raspberry puree and stir until blended. It should look a little purplish. Pour the ganache into a bowl and put in the freezer until it is mostly cooled. It should have the consistency of a slightly runny frosting.

Filling the Cooled Cupcakes (cone method)
Take a sharp knife (a paring knife works best), and stick it into a cupcake at roughly a 45 degree angle halfway between the center of the cupcake and the edge. cut a circle. A little cone of cake should pop out. In the hole you have just created, fill with the ganache. cut (or pinch off) the pointy part of the cone, and put the little cake circle over the ganache, plugging up the hole.

Mix together buttercream frosting with the remaining raspberry puree

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