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White Chocolate Cupcakes with Raspberry Mousse and White Chocolate Buttercream

So, I very sleepily dropped Thing 1 off at school this morning. I mean like eye crusties still in my eyes, pillow creases on my face sleepy.  I totally made and promptly forgot my coffee too, which meant that my brain hadn’t been jolted into action.  Needless to say, when her teacher reminded me (again) about Monday’s Valentine’s Party, I hit a level of panic.  She then proceeded to tell me that I didn’t need to make anything because given the treats I’ve whipped up for past events, some of the other mothers were feeling bad about their contributions. ( Had I been properly caffeinated, I would have snapped in a circle and been all “oh no you didn’t)
So because I fight authority like a 16 year old, I came home, made some of these lovelies, and and am now more excited for Monday than the 4 year old.  I even made enough so the mom’s could have some too (read: I could shove them in their  faces).

What you need:

For the cupcakes:

  • 1 box white cake mix
  • 2/3 cup water
  • 1/2 cup oil
  • 3 eggs
  • 6 oz. melted white chocolate cooled to room temp.
For the mousse:
  • 1 box vanilla instant pudding
  • 1 3/4 cups whipping cream (sounds like a lot, but your not eating these alone, so calm down)
  • 1 1/2 tsp raspberry extract
  • red and blue food coloring to create the rose color
For the Frosting:
  • 2 sticks unsalted butter softened
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • 2-4 tblsp heavy cream
  • 6 oz melted white chocolate cooled to room temp
What you do:

For the cupcakes:
Preheat oven to 350. Line cupcake pan with liners (should make about 24).  Mix cake mix, eggs, oil and water with a mixer until well blended.  Add in melted chocolate and mix for 3-4 minutes until well blended and creamy.  Full cupcake lined 2/3 full and bake for 15-18 min, or until the lightly brown on top.  When cupcakes are totally cool, cut a small hole in the top and scoop out a little of the inside, make sure not to go too deep, or too close to the sides.  Fill the cupcakes with the mousse.
For the Mousse:
While the cupcakes are cooking, blend vanilla pudding, cream, raspberry extract and food color (I prefer gel color) until thick like whipped cream.  Put in fridge to cool. 
For the Frosting:
Mix butter and sugar until soft and fluffy.  Add in vanilla cream, and melted chocolate and mix for 4-5 min until fluffy.  Add more cream or sugar until desired consistency.    Frost stuffed cupcakes and enjoy!!!

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Cranberry White Chocolate Biscotti

There are not many things that I have been reluctant to make. Biscotti is one of them.  I think its the whole twice baked thing.  I’m all “what? its a challenge for me to make cookies at all, now you want me to make some that I have to bake TWICE?  pshaw, not gonna happen”   I think its sheer laziness on my part.
Well I’ve had an epiphany, and made some biscotti, and the laziness gods be damned.  They are hella (technical term) good.  And you can add just about anything to them, which is good, because I can never make up my mind about which cookie stuffings (another technical term) are my favorite.

What you need:

  • 1 stick butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1tsp vanilla
  • 3 cups flour
  • 1 tbs baking powder
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries
What you do:

Preheat oven to 325.  Cream together butter and sugar until light and fluffy, about 2 minutes.  Add in eggs, one at a time, mixing well after each addition.  Mix in vanilla.  In another bowl, sift together flour and baking powder.  Add flour mixture to cream mixture, in small batches, mixing well after each addition.  Fold in chips and cranberries.
Divide batter into 3 equal parts, and form each part into a 2 inch by 10 inch rectangle on an ungreased baking sheet.  Bake for about 30 minutes or until golden brown and firm to the touch.  Let cool for 5-10 minutes.  Cut each log into 1 inch slices with a serrated knife, and place on another ungreased baking sheet, cut side down.  Turn oven up to 350.  Bake cookies for 10 minutes, flip, then cook for 10 minutes more…or until well browned and crunchy!
I melted some more white chocolate chips and drizzled it over the cooled cookies.   Prelibato!

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