One of the many things I love about spring is the abundance of berries available at stores and farmer's markets. Raspberries are one of my favorite things and combining them with chocolate just seems natural. While raspberry and dark chocolate is usually my first pick, recently I saw a recipe for white chocolate cake and thought how perfect they would be paired with raspberry.
The White Chocolate Cake recipe is here
I baked it in cupcake liners, allowed them to cool and then filled the center with raspberry preserves. I topped them with a White chocolate Buttercream icing that was a delicious mistake. I went to make vanilla buttercream icing and had no heavy cream. What I did have was my white chocolate flavored coffee creamer, and it was an awesome substitute! I am already looking forward to checking out what other coffee creamer flavors I could use for icings........Irish cream, Amaretto or Caramel Cream anyone?
White Chocolate Buttercream
10 Tbsp room temperature un-salted butter
1 1/2 tsp vanilla extract
1 1/2 c powdered sugar
pinch of salt
2 tbsp white chocolate flavored coffee creamer
In the bowl of a stand mixer beat butter until light and fluffy, about 2 minutes. Add vanilla, sugar and salt and whip on medium speed until combined. Slowly drizzle coffee creamer into the mix and continue to beat on medium to medium high speed until fully incorporated, light and fluffy.
On the menu for this week:
Monday: Root Beer Glazed Shredded Pork with Mac and Cheese
Wednesday: Pizza Soup with Parmesan Pull Apart Rolls- pepperoni and Italian sausage with mushrooms and peppers in an Italian tomato broth
Friday: Chicken Marsala Pasta- Chicken, Mushroom and Sausage Pasta in a creamy Parmesan Marsala sauce