Makes 24-30
2 1/2 cups cake flour
4 tsp baking powder
1 1/3 cups milk
1 tsp vanilla
2 sticks(1 cup) softenend butter
8 egg whites, room temperature
1 cup sugar
1/2 cup sour cream
6 oz white chocolate chips, melted with 3 tbsp heavy cream
Raspberry Filling
2 pints fresh raspberries
3/4 cup raspberry preserves
2 tbsp Framboise
1/2 cup cold water with 4 tbsp corn starch dissolved in it
Melt the white chocolate and the cream together in the microwave, checking on it every 30 seconds and stirring. Let the chocolate cool. Meanwhile, beat the butter and sugar in a large bowl until light and fluffy. Add in the sour cream, vanilla,white chocolate and beat until smooth. Place the flour, baking powder in a small bowl and whisk until combined. With the mixer running on low, add half the flour, all of the milk and finish with the last of the flour. Turn off the mixer. In a separate bowl beat the egg whites until stiff and fold them into the batter. Using an ice cream scoop, scoop the batter into paper lined cupcake tins until each cup is 2/3's full.Bake at 325 for 17-20 minutes. Remove from oven and let cool.
Raspberry Filling
Cook the raspberries with the preserves and Framboise until the berries have softened and broken down. Add the water/corn starch mixture and stir until the filling has thickened. Push the filling through a sieve into a clean bowl to separate the seeds from the filling. Allow it to cool completely.
To fill the cupcakes, scoop out a small amount from each cupcake, reserving the scooped out part to cover the filling. You can use a melon baller for this. Place the raspberry filling in a quart sized zip lock bag, seal and snip off one corner. Squeeze a small amount of filling into the center of each cupcake and top with the some of the scooped out cake.
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