Recipe courtesy Casey Shiller, Cupcake Wars, 2011
4 ounces seedless raspberry puree
4 1/4 ounces all purpose flour
7 ounces granulated sugar
1 1/2 ounces dark cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces soybean vegetable oil
4 ounces sour cream
2 ounces whole eggs
1 teaspoon vanilla extract
12 ounces seedless raspberry jam
Raspberry-Chocolate Ganache, recipe follows
Raspberry Buttercream, recipe follows
Raspberry Fizzy, recipe follows
Preheat the oven to 350 degrees F.
Line a standard sized muffin pan with 12 cupcake liners. Combine the raspberry puree, flour, sugar, cocoa, baking powder, baking soda, and salt in the bowl of an electric stand mixer. Whip on medium speed for 2 minutes. Scrape down sides of bowl and add vegetable oil and sour cream. Mix on medium speed for 1 additional minute. Scrape down the sides of bowl and add eggs and vanilla extract. Mix on medium speed for one minute.
Fill 12 cupcake liners 3/4-full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
8 ounces seedless raspberry puree
3 1/2 ounces heavy cream
10 1/4 ounces semisweet chocolate couverture, finely chopped
1 ounce light corn syrup
In a medium saucepot, bring raspberry puree and heavy cream to a rolling simmer. Remove from heat and stir in chocolate with a whisk. Stir until chocolate is fully melted and emulsified. Stir in corn syrup. Pour into a small bowl and wrap tightly. Allow to cool at room temperature for at least two hours, until the ganache has fully set. Place the ganache into a pastry bag fitted with a medium-sized round tip.
5 1/4 ounces unsalted butter, softened
3 1/2 ounces powdered sugar, sifted
1/2 teaspoon vanilla extract
3 1/2 ounces seedless raspberry puree
Place butter in the bowl of an electric stand mixer. Using a paddle, cream the butter on medium-high speed for 6 minutes. Scrape down the sides of the bowl and add powdered sugar. Mix on low speed for 1 minute. Increase the speed to medium-high, and beat for 6 minutes. Scrape down the sides of the bowl and add vanilla extract and raspberry puree. Mix on low speed until the raspberry puree emulsifies into the buttercream. Mix on medium-high speed for 1 minute. Place the buttercream into a pastry bag fitted with a medium-sized star tip.
2 ounces fizzy granules (Recommended: Albert Uster Imports Texturas Fizzy)
1 ounce dehydrated raspberry powder
Stir fizzy granules and raspberry powder together thoroughly.
Using an apple corer, remove center core of baked cupcake and fill with seedless raspberry jam. Pipe raspberry-chocolate ganache generously on top of cupcake, and top with a rosette of raspberry buttercream. Place a small pinch of raspberry fizzy onto rosette.