I kid you not and it's pretty clear on my obsession towards cupcakes. Guilty pleasures in small dainty cups, frosted with any ultra smooth Swiss Meringue Buttercream flavour is simply irresistible. This week, I thought lets start the day off with RASPBERRY ROSE BUTTERCREAM WHITE CHOCOLATE CUPCAKE.
Now, moving on to this wonderful cupcake. While I didn't really experiment with my own cupcake recipe, the white chocolate cake is adapted from All Recipes. The cake is moist and dense, and has a hint of white chocolate sweetness. Personally, I am a person that love a balance of flavours.
Since the cake is fairly sweet, I glazed the cupcake with something tart, pairing it with easy homemade thick "Raspberry Compote" which is lightly infused with Rose Water essence. Oh! what a flowery lovely aroma. I then, frosted the cupcakes with my all time favourite Vanilla Swiss Meringue Buttercream (I usually use the same base, egg whites, sugar, butter & vanilla extract and tweak it by adding jam or colours to pair with any of my cupcake) where this is lightly flavoured with the homemade Raspberry Jam, giving that light tint of natural pink. P-E-R-F-E-C-T Combo! A little tart and sweet. Yum..
At the end, I hope that this post can help to put a smile and shed some light to someone who has had a hard day.This is already making my day & have a great week!