Long name, yummy cake. I had a delicious cupcake from my favorite local cupcakery (Cake) that inspired this birthday cupcake for a dear friend and coworker’s 40th birthday. Make these on a day when you have plenty of time. The filling and bark can be made ahead to speed things up. Bon Appetit!
- Duncan Hines Deluxe French Vanilla
- 1 cup flour
- 6 oz good quality white chocolate (melted/cooled)
- 4 eggs
- 1 cup sour cream
- 1/3 cup oil
- 3/4 cup water
- 1 T good quality vanilla
- Fill tins 2/3 full (makes 30)
- 1 cup good quality black raspberry preserves, strained
Bake cupcakes until done, while still warm, cut an x in the top and pipe filling. I used a plastic squeeze bottle.
White Chocolate Bark
- 10 ounces good quality white chocolate, melted
- 4 ounces Wilton candy melts (red), melted
Cover an upside down half-sheet pan with parchment, spread white chocolate with spatula, swirl on red in random patterns. Chill for 30 minutes. With sharp knive, cut into desired shapes.
LeCake signature buttercream with Red gel coloring for slightly pink hue. (1/2 pound of butter, 1/2 pound of cream cheese, 2 pounds of powdered sugar)
Pipe frosting onto cooled cupcakes. Decorate the top with white chocolate bark. Drizzle with raspberry. LeCake Note: I wish I would have used red raspberry preserves to match the red in the chocolate bark, but I love the flavor of black raspberry. The cake was very light and had a nice crumb.