Try White Chocolate whisper cake from "The Cake Bible" by Rose Levy Berenbaum, filled with raspberry curd (puree a package of frozen raspberries, strain it, and cook it over medium low heat with 1/2 cup sugar, 3 egg yolks, and 2 tablespoons of cornstarch until nice and thick, stirring constantly. Chill) and topped with white chocolate cream cheese frosting:
2 (8 oz) packages cream cheese, room temperature
6 oz white chocolate, best quality, melted and cooled until cool to the touch but still fluid
Beat the cream cheese until smooth. Add the white chocolate and beat until combined,
This frosting is quite soft, so I use a plain round (1A) tip and just make a round dollop on each cupcake. Top with a little gumpaste blossom.