RASPBERRY WHITE CHOCOLATE CUPCAKES

THE INGREDIENTS

FOR THE CUPCAKES:
1 box vanilla cake mix
1 stick of butter, melted
1 cup sour cream
1 tsp. vanilla extract
1 tsp. almond extract
3 large eggs

FOR THE FILLING:
1 jar raspberry pastry filling

FOR THE FROSTING:
4 sticks butter, sliced
4 cups white chocolate chips
4 tbsp. shortening
24 fresh raspberries, washed
10 honey graham cracker squares (optional)

THE PROCESS

1. Add butter and white chocolate to a large saucepan. Melt on low heat, stirring constantly, until well-combined. Chill in refrigerator until mixture is solid. Remove prior to baking and allow mixture to soften.
2. Preheat your oven to 350ºF and add 24 liners to your cupcake tins.
3. Using a paddle attachment or traditional beaters, combine cake mix, butter, sour cream, vanilla, and almond at low to medium speed for about 30 seconds. Add eggs one at a time and mix well, scraping down the sides of your mixing bowl as necessary. Beat on high speed for an additional 2 minutes, or until batter is thick and fluffy.
4. Fill cupcake liners with 1/4 cup batter. Bake for 16-18 minutes or until cake tester comes out clean. Allow cupcakes to cool 2-3 minutes in pan, then move to rack to cool completely.
5. Using a cupcake corer or knife, remove the center of each cupcake. Using a piping bag with a round tip, fill each cavity with your raspberry pastry filling.
6. Frost cupcakes with your favorite piping tip (we've used a Wilton 1M).
7. Add honey graham crackers to food processor and chop until finely ground. Sprinkle your honey graham crumbs over your frosting and top each cupcake with a fresh raspberry.