Does anybody have a white chocolate raspberry cupcake recipe that they are willing to share. I've finished the second batch and let's just say...I won't be serving them.... Prefer not to have to fill them. Thanks for any help!

ATry 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.

Tried it and it was quite good! Thank you!

AOh good! I'm so glad!

what type of white chocolate brand do you recommend?

ARead the label and make sure that it lists "cocoa butter" as an ingredient. If it doesn't, it isn't actually real while chocolate! I really like the ghirardelli bars (their chips do not contain cocoa butter, so they're not real.)

The cocoa butter is the key to the super velvety texture of the cake, so if you don't have it in there, it won't come out as nicely. I tried, just to make sure, when I was recipe testing, and the cake I made with non-cocoa butter white chocolate came out tough and dry.