Tuesday, November 30, 2010

White Chocolate Frosted Cupcakes with Raspberry Filling

Last summer my husband made an adapted version of these for my birthday, his first attempt at making cupcakes, and they turned out incredible. There were rave reviews all around from these tasty treats.

Every 7 years, my husband's birthday falls on Thanksgiving. This year happens to be one of those times, so we had cupcakes alongside the pecan pie and pumpkin pie truffles I made.

If you are living in the twin cities like me, you can pick up some vegan white chocolate at Ethique Nouveau, an all vegan store in town. If not, it available at many co-ops or Whole Foods. Still no luck? Try online from Pangea, Vegan Essentials, or try making your own. My adapted recipe is below. It will not disappoint!

White Chocolate Raspberry Filled Cupcakes:

1 1/4 cups all-purpose flour
1tsp baking powder
1/4 tsp baking soda
3/4 cup granulated sugar
6 ounces white chocolate, melted
1/3 cup oil
1/2 cup soy milk
1/2 cup coconut milk
2 tsp vanilla extract
1/2 tsp lemon extract
1 Tbsp vinegar


1/2 cup melted seedless raspberry jelly
1/2 cup frosting (see recipe below)

1/2 cup Earth Balance Buttery Sticks or margarine, softened
1/3 cup vegetable shortening
3 to 4 cups confectioners’ sugar
1 tsp vanilla extract
1-2 Tbsp soy milk or coconut milk
8 ounces white chocolate, melted
1-2 Tbsp. raspberry powder

Directions: Preheat oven to 350 F
First, mix the soy milk and coconut milk (beverage, not from a can) with vinegar and set aside to curdle. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix. Whisk together remaining curdled milk mixture with the lemon extract, oil and vanilla. Melt the white chocolate slowly in the microwave, heating it 30 seconds at a time, then stirring, and repeat until it has a smooth texture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with 2/3 cup of batter. Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make filling, combine raspberry jelly and frosting until creamy. You can fill the cupcakes using a special tip made for filling baked goods, or cut out small cones from tops of cupcakes, filling them, then replacing the tops. The holes should be approximately 1/2″ across and 1/2″ deep). If you have the filling tip, insert it into the middle of the cupcake and fill it with about a tablespoon of frosting or to your preference.

To make frosting, beat margarine and shortening until fluffy. Slowly add confectioners sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and add to frosting and mix well. Add vanilla extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcakes by sprinkling with raspberry powder, a raspberry, or a gumdrop. I often use fruit powders to flavor and/or color cupcakes, frostings, and other desserts.

Cupcake on FoodistaCupcake


  1. Your cupcake looks good.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Cupcake widget at the end of this post so we could add you in our list of food bloggers who blogged about cupcakes, Thanks!

  2. These sound really yummy! Just curious: Why do you use both soy milk and coconut milk? I've been baking my cupcakes with just So Delicious coconut milk, and it works really well.

  3. Alisa,
    I added the widget to the end of this post. There are other posts on my blog about cupcakes, do I need to add it to the end of all of them or just one?

  4. As to the two kinds of milk. I try to experiment when baking, and thought it would be nice to try coconut milk. I am sure it would be fine to use just one kind too. Soy milk seems thicker, so it could make the cupcake a little heavier.

  5. Thanks, Celeste! You may want to try using just the coconut milk next time. I'm at the point where I've stopped using soy milk in all of my baking, and even my husband has commented that since I started using the coconut milk beverage instead, the texture of my cakes and cupcakes is so much better. I can't wait to try it in your recipe! :)

  6. I will try that next time. Thanks for passing the tip along. If you do this recipe with only coconut milk, let me know what you think.

  7. These look yummy! It says "butter or margarine" but I assume that you used Earth Balance?

  8. Thanks for the edit! I updated that. I've been working on using the vegan langauge instead of "butter" or "milk" because it makes it easier for my kids to understand what it means to eat vegan. Up until a little while ago, I was determined to "take back" the words which signify milk, butter, hot dogs, etc. In the end, it only created confusion.

  9. Where do you get your white chocolate? The only sources I've found don't melt very well, but we're also nut free so that may be limiting us.

  10. Hi Celeste, These cupcakes look so yummy I can't wait to try them, the problem is I can't find other than canned coconut milk where I live, does using this milk affect the end product?

  11. Amber, If you click on any of the store names listed above, it will direct you to places online to buy white chocolate chips. I am not sure of the nut status, but know the stores listed could help you with that info. Or if you want, try this homemade recipe for white chocolate http://vegannomnoms.blogspot.com/2009/02/vegan-white-chocolate.html

  12. Priscilla, you could certainly use all soy milk. It is a bit heavier or thicker, so you could use almond milk instead of coconut milk too. Let me know how it turns out when you try it that way.