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Raspberry-Filled Cupcakes with White Chocolate Cream Cheese Frosting

This is one of my favorite cake combos in cupcake form. I combined a couple of different recipes for this and they came out great. These are probably my favorite homemade cupcakes ever.

Raspberry-Filled Cupcakes

Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
1 stick melted butter
3 large eggs
2 tablespoons pure vanilla extract
Seedles raspberry preserves
Fresh raspberries, for decoration (optional)

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly into 24 muffin paper lined muffin tins. Place the pans in the oven side by side on the middle rack of the oven. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 18 to 20 minutes. Allow to cool completely, 30 minutes more. Cut a cone shape out of the top of each cupcake and fill with a tablespoon of seedless raspberry preserves and a tablespoon of the frosting. Put the cone-shaped cut-out on top of the filling, frost the cupcake and top with a raspberry. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

White Chocolate Cream Cheese Frosting

12 ounces white chocolate chips
8 ounces cream cheese, at room temperature
8 tablespoons butter, at room temperature
2 teaspoon vanilla extract
4 cups confectioners' sugar, sifted

Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.

Add the vanilla extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.

Gorgonzola-Stuffed Meatballs With Creamy Tomato Gravy

We are always trying to reinvent the meatball at my house and this recipe is my new favorite. I'm a stinky cheese addict and these moist and savory meatballs ooze gorgonzola. The creamy tomato gravy is a little wet, but really tasty. After the meatballs were gone, Popmuse ate it  for a few days with everything.

Gorgonzola-Stuffed Meatballs With Creamy Tomato Gravy

1 pound ground veal
1 1/2 pound ground beef
Salt and pepper
3 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
1 tablespoon ground sage
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Preheat oven to 400 degrees F.
Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.

Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Lily's 1st Birthday

Lily's First Birthday from Blog Hungry on Vimeo.