Blondie cupcakes

This is bake for my close friend, Chloe's birthday. I wanted to bake her some girly pink cupcakes like this one. It felt wonderful to be able to bake birthday cupcakes for my friend from scratch. The white chocolate cake part went well but then the raspberry buttercream was a complete disaster! I think it had to do with the over melted butter.

Without the beautiful icing, I had to quickly improvise and made some chocolate ganache to spread it on the cupcakes. After adding raspberries and sprinkles, they didn't look too bad. :)

My friend was very happy to receive the homemade cupcakes. Seeing her smile made all the effort count.

Yield 12 cupcakes

Ingredients

Blondie cupcakes
1 1/3 cup flour
1 1/2 tsp baking powder
pinch of salt
125g butter
120g sugar
3 large eggs
1 tsp vanilla extract
75ml milk
100g white chocolate chips

Raspberry buttercream
5 large egg whites
200g butter, softened
175g sugar
puree from 150g raspberries

Directions

1. Heat oven to 175C. Line cupcake pan with 12 paper liners. Into a medium bowl, sift together flour, baking powder, and salt, set aside.
2. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
3. Add the dry ingredients alternating with milk. Add the chocolate chips and beat until combined.
4. Divide the batter evenly between the prepared liners and bake for about 18-21 minutes.
5. Transfer pans to a wire rack to cool for 5 minutes then remove cupcakes from pan and let cool completely.
6. Pour egg whites and sugar in a clean and heat proof bowl. Put the bowl in a double boiler, the water underneath should be simmering. Whisk the sugar and eggs with a whisk to prevent them from curdling. Rub some mixture between your fingers. If the sugar has melted, it is done.
7. Remove from heat, whip until white, fluffy and cool. This step can take up to 10 minutes.
8. Start adding the butter, very slowly. Don't worry if the mixture looks curdled and soupy, it's easy to fix. If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it's too hot, just put it in the fridge for a few minutes and whip.
9. Add pureed and strained raspberries to the buttercream and whip until smooth.

Recipe from
http://call-me-cupcake.blogspot.se/2012/04/blondie-cupcakes-with-raspberry.html