Ooh, the decadence. Make these and you’ll be a baking rock star. Bring these with you and make friends wherever you go. They are a bit time consuming to make, but really easy. Start off by baking your favorite white cupcakes. I cheat and use a box mix. Really are they that different? No. Flour, sugar, the basics. Use the time when the cupcakes are baking to make the raspberry filling:
1 package (16 oz) frozen raspberries packed in sugar, thawed
1/3 cup sugar
3 T cornstarch
1 t lemon juice
Drain the berries, saving the liquid and adding enough water to the juice to have 1 ¼ cups. In a saucepan, combine that liquid with the sugar, cornstarch and lemon juice. Stir until the mixture boils and thickens. Cool completely and stir in the berries.
When your cupcakes are cool, use a paring knife to cut a cone shape where the raspberry sauce is going to make a happy home. Mmm, biting into a fluffy white cupcake and finding a luscious surprise in the middle. After you cut the cone shape, cut off the pointy end so there will be a hole in the middle of the cupcake, and reserve the top to fit back on once it’s filled. Use a pastry bag or a ziplock with a cut corner to fill the cupcakes with the raspberry sauce and then put the “hat” back on top. It should look like a normal, unadulterated cupcake. To top it off, use a star tip to frost them with my delicious ganache frosting recipe. You could use milk or dark, but I think it's best using white chocolate.
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