White Chocolate Cupcakes with Raspberry Mousseline

Simply Delicious!

Yummy! 

This week the alpha bakers will be making these delicious White Chocolate Cupcakes with Raspberry Mousseline , when I was reading the directions to bake the cupcakes it said to put the oven at 3:75F and to me that is a bit to high  , so I baked the cupcakes at 3:50F, for 20 to 25 minutes.

If I would have baked them on 3:75F they would have burnd,  I all so think that it could have been a little more of raspberry mousseline, Sorry Rose's. 

 I made a couple of Rose's with a rose tip.

Yes I would make these love Raspberry Mousseline White Chocolate Cupcakes again!!

P.S THANK YOU BIG SISTER FOR THE ROSE TIP!!!

I love raspberry Mousseline buttercream...

put the raspberry mousseline into a pastry bag and with a 1/2 of a star tip and frosted the top of the cupcakes ....

here it is getting mixed in final...

have the 1/3 cup of raspberry sauce ready...

Now added the soft butter in tablespoons part , until complete.....

added the hot sugar syrup on low speed and slowly put it high speed, until stiff peak and coooled completely.

the sugar syrup is all most ready at 120C.

prepare the egg white and the cream of tarter , mix until soft peak....

have all ready to be added to the mousseline...

cooking it until it has reduced to the right amount...

have the amount ready with the lemon to cook...

straining the raspberries throw the strainer...

have all of the raspberry sauce ingredients ready..

Out of the oven and cooling off. ..

 Scooped the batter into the cupcake holds and let them sit for 20 minutes at room temp....

Melted the white chocolate and cooled it just a bit and set aside , got the dry ingredients ready in the stand mixer and mixed then added the soft butter until moist, the gradually added the egg mature in two part, until in was complete..

have all the ingredients ready for the batter...

got my cupcakes molds ready in the muffin tins....

Pretty in Pink!!

From The Baking Bible!!!