Friday, August 19, 2011

white chocolate & raspberry muffincakes

What exactly is a muffincake?

Well, a muffincake is basically a cupcake... with muffin-like qualities.
Or maybe a muffin that happens to have a more cupcake-y texture.

Either way, it's delicious. This wonderful treat is the result of my laziness. I was planning on making a batch of my raspberry dream cupcakes, but I didn't really want to make a white chocolate buttercream. Or reduce a raspberry filling. So I threw some white chocolate chips and fresh raspberries into the vanilla-almond batter. And a wonderful creation was born!

White Chocolate & Raspberry Muffincakes (approx. one dozen)
Ingredients originally based on this recipe.

1 2/3 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 cup sugar
1/2 cup (1 stick) butter, melted
1 large egg, beaten
1/4 cup sour cream
3/4 cup milk
1 tsp almond extract
2 tsp vanilla extract (or 1 tsp Penzey's double-strength vanilla extract)
~42 fresh raspberries, washed and dried (enough for 2-3 raspberries per cupcake, plus 12 for decoration)
~60 white chocolate chips (I stuffed 2 inside of each raspberry, though some fell out and into the batter)

Preheat the oven to 350°F. If necessary, line muffin pan with paper liners or spray with a nonstick cooking spray. (Paper liners are recommended, as the raspberries can be a little messy.)

Whisk together the flour, baking powder, baking soda, and salt in a medium-to-large bowl. Set aside.

In another bowl, combine the sour cream, milk, sugar, egg, and butter. Thoroughly mix, then combine with the dry ingredients using a rubber spatula.

Gently fold in the raspberries and white chocolate chips; attempt to distribute evenly throughout the batter. Fill each muffin cup about 2/3-3/4 full, and gently push a raspberry onto the top of each cup of batter.

Bake for 20-25 minutes, until tops are slightly golden and spring back from the touch. (Toothpicks may not come out clean from the center, as the water from the raspberries adds to the moisture/stickiness of the cupcake.)

Let cool on a wire rack before serving. (May be served before fully cooled, but should be cooled at least 5-10 minutes to allow for setting.)

Enjoy :)

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