Halloween Raspberry-Filled Truffle Glazed Cupcakes
We made these for Home Baker's cupacakes for Halloween, but just like you, we've got a ton of Holiday baking coming up! You can decorate them for the holiday you prefer. These we added a little smiley vampire and some sprinkles. We also added a little edible gold spray. You probably won't want to do vampires for Christmas...but maybe you can make the vampires for your favorite lawyer or ex-wife? We're not going to judge.
Yellow Cupcakes 2 ½ cups Panhandle Kamut Khorosan Wheat Organic All-Purpose Flour ¼ cup Cornstarch 1 Tbsp. Baking Powder ¼ tsp Salt 1 cup sugar ½ cup vegetable oil 2 tsp vanilla 3 large eggs 1 cup milk Truffle Ganache Frosting 16 oz Semi-Sweet Chocolate Chips 1 cup Heavy Cream Filling Organic Natural Raspberry Jam Directions: Heat oven to 350°F. Line 24 cupcake cups. Wash and sanitize all work surfaces, hands and utensils before handling raw flour and batter. In a medium bowl, stir flour, baking powder and salt until well blended. Set aside. In a large bowl, beat stevia, oil, eggs, and vanilla with electric mixer on medium speed until light and fluffy, beat in almond milk on low speed. Add flour mixture, beating well on speed 1 for 3 minutes. Divide into 24 lined baking cups. Bake 15-20 minutes or until a toothpick inserted in center comes out clean (170°F). Cool completely, about 1 hour. Meanwhile, in a medium microwavable bowl combine the chocolate and cream. Microwave uncovered for 1 minutes. Stir well. Heat another minute and stir until smooth. Allow cooling about 10 minutes.
Take the cupcakes out of the liners and level off the tops of the cupcakes.
Cut out the centers.
Fill with raspberry jam.
Place cut-out-center back on top of the raspberry filling.
Cover with melted chocolate ganache and decorate as desired.