Imagine biting into a delicate, buttery cup filled with luscious fresh raspberries and crowned with a silky white chocolate drizzle - a dessert so irresistible, it'll make your taste buds dance with pure joy! These Raspberry Sugar Cups are not just a treat; they're a miniature work of culinary art that promises to transform your ordinary dessert moment into an extraordinary experience. Perfect for impressing guests, satisfying sweet cravings, or simply treating yourself to something magical, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cups from sticking.
- In a mixing bowl, combine 1 cup of all-purpose flour and 1/2 cup of powdered sugar. Whisk together until well blended.
- Add 1/2 cup of softened unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the flour and sugar until the mixture resembles coarse crumbs.
- Continue mixing until the dough comes together. If the dough is too crumbly, you can add a teaspoon of cold water to help it bind.
- Once the dough is ready, take small portions and press them into the bottom and up the sides of a mini muffin tin to form cups. Make sure the walls are even and not too thick.
- Bake the dough in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
- While the cups are baking, prepare the raspberry filling. In a separate bowl, gently mash 1 cup of fresh raspberries with a fork, leaving some whole for texture.
- Once the cups are done baking, remove them from the oven and allow them to cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.
- Once the cups have cooled, fill each cup with the mashed raspberries, distributing them evenly among all the cups.
- Next, prepare the white chocolate drizzle. In a microwave-safe bowl, combine 1/2 cup of white chocolate chips and 1 tablespoon of milk. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Using a fork or a piping bag, drizzle the melted white chocolate over the filled raspberry cups, creating a decorative pattern on top.
- Allow the chocolate to set for a few minutes before serving. Enjoy your Raspberry Sugar Cups with White Chocolate Drizzle!
Tips
- Use room temperature butter for easier mixing and a smoother dough consistency.
- Don't overmix the dough - stop when it just comes together to keep the cups tender.
- For even baking, use a light-colored mini muffin tin that doesn't absorb too much heat.
- Let the cups cool completely before adding raspberries to prevent soggy bottoms.
- Melt white chocolate slowly and carefully to avoid burning or seizing.
- For a more decorative drizzle, use a piping bag or a squeeze bottle for more control.
- Store cups in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, consider adding a tiny pinch of lemon zest to the raspberry filling.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
