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 pinch of salt

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!