White Chocolate Cupcakes

White Chocolate Cupcakes with Raspberry Filling and White Chocolate Buttercream

 

 

 

 

What you need:
1 box of Duncan Hines White Cake Mix (and all ingredients)
1/2 pound of white chocolate (half for cake mix and half for frosting)
1 stick of butter (1/2 cup)
1/2 stick white Crisco (1/2 cup)
4 cups powdered sugar
1 tsp vanilla
1/8 tsp salt
1  12 oz bag of frozen raspberries
3 tablespoons cornstarch
1/2 to 1 cup sugar (depending on how sweet you want it)
1 tsp lemon juice

Directions:

1. First start with the filling. Mix the frozen raspberries, cornstarch, sugar, and lemon juice in a pan on the stove. Cook until the mix starts to thicken. Then remove from heat and place in the fridge.
2. Chop up the white chocolate. This can be done in a food processer or by using a cheese grater.
3. Mix the white cake mix according to the directions on the box. Then add in 1/4 pound of white chocolate (half melted, half grated)
4. Bake according to the directions for cupcakes and then cool completely
5. After the cupcakes have cooled it is time to fill them. Cut out the centers of the cupcakes and insert the raspberry filling and then place the center back in.
6. For the frosting mix 1 stick of butter and 1/2 stick of Crisco in an electric mixer along with 1/8 tsp salt and 1 tsp vanilla. Beat this together until it is all mixed. Slowly add in 4 cups of powdered sugar.
7. After this is mixed melt 1/4 pound of white chocolate in a double boiler on the stove. Then slowly mix this into the frosting mixture. You may need to add a tablespoon of water to thin down the buttercream to make it spreadable.
8. Then it is time to frost the cupcakes. Use either a frosting bag or a ziplock bag with the corner cut off. After you frost the cupcakes you can add sprinkles for a little bit of shimmer.