Abita Purple Haze cupcakes with White Chocolate Raspberry Ganache filling and Raspberry & Purple Haze Frosting
Cake 3/4 cup unsalted butter, softened 1 3/4 cup sugar 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs @ room temp 1 teaspoon vanilla 1 cup Purple Haze 1/4 cup milk- pre-heat oven to 375 degree F
- whisk flour, baking powder, and salt together
- beat butter and sugar together until fluffy, approx 2 min
- add eggs, one at a time, beating well between, then add vanilla
- combine Purple Haze and milk, alternating adding this and flour mixture (start and end with flour) to butter/ sugar mixture
- beat on low-speed until smooth
- bake for 14-18 min
- in a small sauce pot bring cream JUST to a boil, remove from heat
- stir in chocolate, let cool slightly (5 min?)
- stir in raspberries, let stand to thicken
- in a small sauce pot boil the Purple Haze until it’s reduced, remove from heat, allow to cool
- combine reduced Purple Haze & raspberries
- cream butter
- alternating adding powdered sugar and raspberries to butter, starting and ending with powdered sugar
Unremarkable 