raspberry-white-chocolate-buttercream.json

{
    "directions": [
        "Preheat oven to 350 degrees F (175 degrees C).",
        "Grease 24 muffin cups or line with paper liners.",
        "Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.",
        "Spoon batter into prepared muffin cups, filling them about 2/3 full.",
        "Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.",
        "Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.",
        "Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.",
        "Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.",
        "Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.",
        "Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.",
        "Spoon about 2 teaspoons raspberry filling into each cupcake.",
        "Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.",
        "Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.",
        "Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.",
        "Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes."
    ],
    "ingredients": [
        "1 (18.25 ounce) package vanilla cake mix",
        "1 cup water",
        "1/3 cup vegetable oil",
        "3 eggs",
        "8 ounces fresh raspberries",
        "1 tablespoon water",
        "3 tablespoons white sugar",
        "1 tablespoon cornstarch",
        "1/4 cup water",
        "2 cups white chocolate chips",
        "1 cup butter",
        "5 cups confectioners' sugar",
        "2 tablespoons milk, or as needed"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Raspberry White Chocolate Buttercream Cupcakes",
    "url": "http://allrecipes.com/recipe/220710/raspberry-white-chocolate-buttercream/"
}