Raspberry & White Chocolate Cupcakes

To the batter, I added a tablespoon of raspberry liqueur to slightly flavor the the cake and add a backdrop of taste to this creation.  Once the cakes were baked, I poked a hole in the middle of each one with the handle of my trusty wooden spoon.  This allowed enough space to fill each cupcake with my homemade puree of raspberry sauce.
Raspberry Sauce:
1 pint of raspberries
1/4 cup of water
1/4 cup of granulated sugar
1/4 cup of raspberry jam

Place all of the ingredients above in a saucepan and simmer together until the berries have cooked into the sauce.  Strain the raspberry seeds out of the mixture and cool.  Place the puree in a piping bag and fill each cupcake with a generous dollop of the mixture.
**Note…this raspberry sauce can be used for many things!! Yummy on ice cream, drizzled over pound cake, an accompaniment to a chocolate souffle or over a yogurt parfait!!**

Now…on to the frosting!!!  This frosting is a LIGHT, YUMMY frosting that is sure to please:)
White Chocolate/Raspberry Frosting:
1/2 pint of fresh raspberries that have been mashed
1 tbs of granulated sugar (added to the raspberries)
1 cup of whipping cream (flavored with 1/4 cup of powdered sugar)
1 tsp of raspberry liqueur
1/4 cup of tempered white chocolate

Mix together the tempered white chocolate and the fresh raspberry mash.  Once these two ingredients are mixed together, fold them into the whipped cream that you have flavored with the above ingredients.  Place the frosting in a piping bag. Top each cupcake with a generous topping of the yummy White Chocolate and Raspberry Cream!  Garnish with a fresh raspberry and drizzle white chocolate ganache all over the top of the cream!!! Delish!!!!