to use on a white chocolate raspberry cupcake.

Regular vanilla BC

White Chocolate BC

Dark Chocolate Ganache

Decisions, decisions.....

What do you think?

White chocolate buttercream!

Thanks for your response mariu, I wasn't sure if white choc BC would make everything too sweet. I might just try regular BC and WC BC and see which one I like better.

I think any of them sound great. I'd probably be inclined to go with regular vanilla bc though.

Your cupcakes sound delicious!

Let me know if you decide to post your white chocolate raspberry cupcake recipe on cake central! I'll be all over it!

cylstrial, you will be the first to know!! It is still a "work in progress".

Sounds good Gingoodies!

So, here is what I came up with.

1 box DH cake mix (I used french vanilla, but next time I will try white)
1 cup white chocolate/raspberry liquid coffee creamer
(International Delight)
3 eggs
1/3 cup oil
1 box instant white chocolate pudding (dry)

The batter was thick, smelled very yummy! The finished cupcake had a flat top (note to self: fill cups a little less next time ) and they took about 25 mins to bake.

For the frosting I used my standard american BC with about a tablespoon of the flavored coffee creamer and 1/4 cup of seedless raspberry jam mixed in. The frosting was not overly sweet, but next time I would like to try for a little more flavor boost.

Got rave reviews from all my guinea pigs... er I mean friends!

If you try this, let me know what you think.

You should also add 1/3 cup of milk with the coffee creamer.

Sorry!

Thank you so much for sharing your recipe with us! I can't wait to try it!