Another recipe from the Kneaders cupcake class, this time for Bunco at my house last night hence the sugar cube dice on 1 of the cupcakes. I was running short on time so couldn’t make their from scratch recipe of the Lemon Chiffon Cupcakes (I’m sure I’ll get to it at some point and when I do I’ll add it to this post) so I just made regular cupcakes from a box of lemon cake mix, adding the juice and zest from 1 lemon to the batter. Once again I’ll give you all the recipes for the fillings and frosting and then walk you through assembly.
5 ounces frozen raspberries, thawed and drained (1/2 cup)
1/4 cup raspberry preserves or jam.
Combine ingredients and refrigerate. (It was pretty chunky so I ran it through my PC manual food processor to smooth it out a bit.)
Lemon Truffle Filling
1 cup sugar
2 tablespoons cornstarch
2 tablespoons flour
1 cup water
2 egg yolks, beaten
1 tablespoon butter
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
1 (8 oz) package cream cheese, softened
1 In 2 qt saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. (I used a whisk.) Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low, cook 2 minutes, stirring constantly.
2 Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
3 Remove from heat. Stir in butter, lemon zest and lemon juice. Place 1/3 cup hot filling in 1 qt saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1 qt saucepan; cook and stir over low heat just until chips are melted.
4 Beat cream cheese on medium until fluffy. Beat in melted chip mixture until well blended. (It didn’t say to do this but I assumed you were supposed to so I beat the rest of the mixture still in the 2 qt saucepan into this as well.)
5 Let cool completely before using.
Whipped Raspberry Cream Frosting
2 cups raspberries
3 tablespoons powdered sugar
2 cups heavy whipping cream
1 In a medium bowl. gently mash 1 cup whole raspberries.
2 Stir in 1 cup whole raspberries. (I mashed both cups as it was too chunky to pipe onto the cupcakes, I also reserved some raspberries to put on top of the cupcakes.)
3 Beat cream and sugar on high until soft peaks form.
4 With a spatula, gently fold raspberries into whipped cream.
Bake cupcakes and let cool completely. Make all fillings and frosting. Remove cupcakes from liners and dip bottoms in white chocolate then replace in new liners. (I didn’t have time for this step so left it out.) Cut a circle out of the top of each cupcake, about the size of a quarter, fill hole 1/2 way with the Raspberry Filling then replace cupcake circle on top of filling. Pipe Lemon Truffle Filling around the top of the cupcake then pipe the Whipped Raspberry Cream Frosting on top of that. Top with 1 whole raspberry. Delicious! (Almost forgot, the sugar cube dice are so easy, just get some edible food markers and draw dots on the sugar cubes.)