Recipe courtesy of Jenica Braddock
Show: Cupcake Wars
Episode: Hanson
Print
Total:
1 hr 35 min
Active:
50 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

Cake Batter:
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar 
  • 1 teaspoon salt 
  • 2 whole eggs plus 1/2 cup egg whites, at room temperature
  • 3 cups cake flour 
  • 1 tablespoon plus 3/4 teaspoon baking powder 
  • 1 3/4 cups milk, at room temperature
  • 1 tablespoon vanilla 
  • 5 ounces frozen raspberries
  • 3 cups chocolate sandwich cookie crumbs, such as Oreos
  • 1/2 cup mini chocolate chips
Raspberry Sauce:
  • 12 ounces frozen raspberries
  • 1 1/2 ounces granulated sugar 
  • 1 teaspoon lemon juice 
Cream Cheese Frosting:
  • 1 1/2 cups cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 cups confectioners' sugar 
  • 1 1/2 teaspoons vanilla 

Directions

For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.

Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.

Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.

Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. Add 2 ounces of the frozen raspberries and continue mixing until the batter is a light pink color.

Scoop some batter into each liner and crumble some of the remaining 3 ounces of raspberries on top of each. Sprinkle with the chocolate cookie crumbs and chocolate chips. Bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting.

For the raspberry sauce: Put the raspberries, granulated sugar, lemon juice and 1/4 cup water in a pot and bring to a boil, stirring. Simmer until reduced, 10 to 15 minutes.

For the cream cheese frosting: Cream together the cream cheese and butter until light and fluffy using an electric mixer. Slowly add the confectioners' sugar and mix until well combined. Mix in the vanilla.

To assemble, core out the center of each cupcake and fill with some raspberry sauce. Frost with the cream cheese frosting.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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