White Chocolate Cupcakes with Raspberry Mousseline


Preparation info

  • Difficulty


  • Makes



Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 375°F/190°C
Baking Time 17 to 22 minutes

Several years ago, while giving a cooking demonstration in Montreal, I discovered this simple and beautiful technique for making a rose-shaped topper. Because the velvety White Chocolate Whisper Cake in The Cake Bible is many people’s favorite white cake, I decided to create a cupcake version to pair with this piping technique.

Plan Ahead Make the raspberry glaze several hours ahead.



white chocolate containing cocoa butter, chopped . 4 ounces 113 grams
3 large egg whites, at room temperature ¼ cup plus 2 tablespoons (89 ml) 3.2 ounces 90 grams
milk cup (158 ml), divided 5.7 ounces 161 grams
pure vanilla extract ½ tablespoon (7.5 ml) . .
bleached cake flour (or bleached all-purpose flour) 2 cups (or cups), sifted into the cup and leveled off 7 ounces 200 grams
superfine sugar ¾ cup 5.3 ounces 150 grams
baking powder teaspoons . 10.1 grams
fine sea salt ½ teaspoon . 3 grams
unsalted butter (65° to 75°F/19° to 23°C) 6 tablespoons (¾ stick) 3 ounces 85 grams

Special Equipment

16 cupcake liners set in muffin pans or custard cups | Optional: a 2 inch diameter ice cream scoop | A pastry bag fitted with a ½ inch open star pastry tube


Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C.

Melt the White Chocolate

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted.

Remove the chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to the touch but is still fluid.

Mix the Liquid Ingredients

In a small bowl, whisk the egg whites, about 3 tablespoons/44 ml/1.3 ounces/38 grams of the milk, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted chocolate and beat to incorporate it, about 10 seconds.

Use the optional ice cream scoop or a spoon to place the batter (1.8 ounces/50 grams) into each of the prepared cupcake liners, smoothing the surfaces evenly with a small metal spatula. The liners will be about three-quarters full.

Let the cupcakes sit for 20 minutes at room temperature before placing them in the oven. This resting period will ensure rounded tops.

Bake the Cupcakes

Bake for 17 to 22 minutes, or until golden brown, a wire cake tester inserted into the centers comes out clean, and the cupcakes spring back when pressed lightly in the centers.

Cool the Cupcakes

Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.

Make the Raspberry Sauce

See recipe.

Make the Raspberry Mousseline

See recipe.

Beat the Butter

In the bowl of a stand mixer fitted with the flat beater, beat the butter on medium-high speed until creamy, about 1 minute. Set aside in a cool place (no warmer than 70°F/21°C).

Prepare the Egg Whites

Pour the egg whites into the bowl of a stand mixer, if you have a second mixer bowl, or into a medium bowl and have ready a handheld mixer. Add the cream of tartar.

Heat the Sugar Syrup

Have ready a 1 cup or larger glass measure with a spout.

In a small heavy saucepan, preferably nonstick, stir together all but 3 tablespoons/1.3 ounces/37 grams of the sugar and the water until all of the sugar is moistened. Heat on medium, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. (On an electric range, remove the pan from the heat.)

Frost the Cupcakes

Fill the pastry bag with the mousseline buttercream. Hold the bag at a 45 to 90 degree angle with the tube slightly above the center of the cupcake. Squeeze firmly, allowing the buttercream to begin fanning out. Then move the tube in a circular motion, piping spiral coils of frosting that slightly overlap each other until reaching the edges of the cupcake. Gradually relax the pressure so that the buttercream will meld into the last coil. The piped buttercream should resemble a rose.

Alternatively, use a small metal spatula to swirl the top of each cupcake with about 2 tablespoons of the buttercream.

If desired, garnish each plate with a tiny crystallized rose (see Coco Savvy).


Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 2 months.

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