White chocolate cupcake with raspberry champagne buttercream. The ultimate boozy dessert for any romantic occassion! Whip these up for Valentine's Day or an anniversary or share with friends at New Years for the ultimate celebration!
Heat oven to 350F. Mix egg whites, almond extract and 2 tbsp of buttermilk together and set aside.
In a separate bowl, cream butter and sugar together until fluffy.
Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining buttermilk.
Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Heat heavy whipping cream until boils. Add in white chocolate chips and stir until smooth. Set aside to cool.
In a small saucepan, add raspberries, water and sugar. Allow to boil stirring often for 7-9 minutes over medium heat until raspberries are completely broken down.
Strain mixture to remove seeds. Set aside to cool.
In a mixing bowl, cream butter and shortening together. Slowly add in powdered sugar a 1/2 cup at a time.
After adding 2 of the 4 cups of powdered sugar, add in half the raspberry mixture, and champagne, and combine.
Finish adding the rest of the powdered sugar and the last of the raspberry mixture.
After cupcakes have cooled, use a cupcake corer or small spoon to take out make a hole for filling.
Add in white chocolate ganache to the middle of the cupake.
Pipe the frosting on top using a piping bag. Top with a raspberry.
** To make the swirls like mine, I used a 2D tip. **