I have been baking away and out of my cookbooks attempting to create my own signature cupcake recipes.

I was inspired by the success of my Pink Piper Champagne Cupcakes that had cupcake tasters asking for more flavors incorporating champagne, liqueurs, wines and other adult beverages.

So here is another special creation, White Chocolate & Raspberry Chambord Cupcakes.

The Cupcake:

The cupcake was light and fluffy right out the oven. It had a unique consistency along the lines of a thicker angel food cake.

I prefer something more dense and moist, although all of my cupcake tasters really liked it! The white chocolate flavor was present but not immediately recognizable. The Chambord must have baked out of the cupcake, but I incorporated it into the frosting which was a little more noticeable.

The Frosting:

For the frosting I used the same flavors; white chocolate and the raspberry Chambord. I started by making a basic buttercream frosting with sugar and egg whites.

Once those were heated and combined, they were whisked until cooled and fluffy white peaks formed. Then came the butter, one table spoon after the other, whisking away until mixed together smoothly.

Instead of vanilla extract I incorporated the raspberry Chambord and then added 2 tablespoons of white chocolate powder. I also added a few drops of pink food coloring and used pink sugar crystals as a garnish.

Overall Review:

The frosting was a hit, and most of the white chocolate and raspberry Chambord flavor were present here. I made these as minis, of course and practiced my piping. I still have more practice ahead of me but I alternated flowers and swirls shown above.

They appeared to be addicting because most of my cupcake tasters popped in at least 2 or 3 while praising the light sweet taste and delicious frosting.

White Chocolate & Raspberry Chambord Cupcake Recipe:

makes 6 standard cupcakes and 12 minis

The Cupcake:

1 1/4 cups flour
1/2 cup white chocolate powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup unsalted butter, room temperature
1/2 cup sugar
2 eggs, room temperature
1/2 cup sour cream
1/4 cup milk
2 teaspoons Raspberry Chambord Liqueur

1. Preheat oven to 350*F. Prep your mini cupcake pans with paper liners. Whisk together flour, white chocolate powder and salt. Set aside.

2. With an electric mixer on medium-high speed, whisk together sugar and butter until light in color and fluffy in texture. Add eggs, one at a time, beating until each is incorporated. Mix in sour cream, milk and raspberry Chambord liqueur.

3. Reduce speed to low. Add flour mixture in thirds, mixing batter completely after each addition. Divide batter evenly among paper cups, filling each about half full.

4. Bake 20 minutes for standard cupcakes and 10 minutes for minis, rotating tins halfway through, until a clean toothpick inserted in centers comes out clean. Transfer tins to wire racks to cool completely.

The Frosting: White Chocolate & Raspberry Chambord Buttercream

3 egg whites

1/2 cup sugar

1/2 cup unsalted butter, room temperature

3/4 teaspoons Raspberry Chambord Liqueur

2 tablespoons white chocolate powder

optional: pink food coloring

1. Combine sugar, egg whites and salt in a saucepan. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture is warm and smooth to touch.

2. Pour mixture into mixing bowl and beat on medium-high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes.

3. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix until smooth.

4. Mix in raspberry Chambord and white chocolate powder. Mix in 2 or 3 drops of food coloring at a time until desired color appears. Coloring will appear gradually as you mix, so wait a minute or two before adding more.

Pipe and Sprinkle!

White Chocolate & Raspberry Chambord Cupcakes

White Chocolate & Raspberry Chambord Cupcake Recipe:

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