White Chocolate Cupcakes with Raspberry Mousseline

Yet again, another outstanding

bowl of cake batter

from Rose's repertoire. 

This time it's white chocolate.

Get out the spoons.

I paid attention and followed the instructions

to make the sauce first.

The meringue contortions weren't that difficult.

Not sure if finally after baking through

two of Rose's books it's getting easier

or this was just a lucky day.

My money would be on the lucky day.

Evidently a few errant raspberry seeds

made it through the fine mesh strainer.

These are pretty fancy cupcakes

even though mine don't appear to be.

The flavor is delicate,

 definitely a treat.

Perfect for a 

Fancy Nancy

tea party.

~

The Baking Bible

by

Rose Levy Beranbaum