White Chocolate-Raspberry Cupcakes

Preheat an oven to 350°F (180°C). Line 12 standard muffin cups with paper liners.

To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the egg whites and beat until blended, scraping down the bowl as needed. Add the flour mixture in 3 additions alternately with the milk in 2 additions, starting and ending with the flour mixture. Beat just until combined. Stir in the white chocolate just until blended, then gently fold in the raspberries. Spoon the batter into the prepared muffin cups, dividing evenly.

Bake until the cupcakes are puffed and light golden and the center springs back slightly when touched, about 25 minutes. Let cool completely on a wire rack, about 30 minutes.

To make the buttercream, in a metal bowl of a stand mixer, using a handheld whisk, whisk together the egg whites, salt and sugar. Place over (not touching) barely simmering water in a large saucepan and heat, whisking constantly, until the sugar dissolves and the mixture is warm to the touch, 3 to 5 minutes. Remove from the heat.

Put the bowl on the mixer and, using the whisk attachment, whisk on high speed until the mixture is tripled in volume and the bowl is cool to the touch, about 10 minutes. Reduce the speed to low and whisk in the butter, about 4 Tbs. (2 oz./60 g) at a time, until incorporated. Continue to whisk until smooth and fluffy, about 10 minutes (the mixture may look grainy at first). Using a rubber spatula, fold in the smashed raspberries until no streaks remain.

Spoon the buttercream into a pastry bag fitted with a star tip and pipe the buttercream onto the cupcakes. Shave curls from the chunk of white chocolate and sprinkle over the cupcakes. Makes 12 cupcakes.

Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen, 2015)