1. In a large bowl, mix together the graham cracker crumbs with butter until well incorporated. The mixture should resemble wet sand.
2. Scoop a thin layer of crumb mixture into each muffin cup. Press down to form bottom crusts.
3. Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture has thickened, remove from heat and set aside.
4. In a double boiler, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat.
5. In a large bowl of a stand mixer, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chooclate.
6. Scoop custard evenly into muffin tins. Dollop 1/2 teaspoon rapberry sauce over the custard and gently use a thin knife to swirl.
7. Set the oven rack to lower-middle position. Bake for 20 minutes or until tops are puffy (and no longer sticky upon light touch) at 325°.
8. Let cool to room temperature and then cover and chill in fridge.
9. Pour cold heavy whipping cream, powdered sugar, and vanilla into a large metal bowl. Place bowl and whisks of electric mixer into the fridge for 5-10 minutes.
10. Combine gelatin powder and water in a small microwaveable bowl. Once the water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temperature.
11. Remove the metal bowl and whisks from the fridge. Beat on medium-high until soft peaks just begin to form.
12. Check the gelatin mixture. If it has re-coagulated, microwave for a few seconds at a time until it has turned liquid again. if it's hot, stir it until it cools down to lukewarm (it should be slightly warm, but not hot).
13. Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is fully incorporated.
14. Beat whipped cream to stiff peaks and immediately stop.
15. Top cupcakes with stabilized whipped cream and serve.
If you are keeping the cupcakes longer than a couple of days, you can freeze them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 96 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 31.6mg||10 %|
|Sodium 728.2mg||25 %|
|Potassium 68.4mg||2 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.3g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 166
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