1 box white cake mix
1 sm. pkg white chocolate instant pudding
11/4 c. water
1/3 c. oil
4 egg whites
1 c. sour cream
2 c. white chocolate chips, melted, and cooled
Combine cake mix and dry pudding together. Add remaining ingredients, except for white chocolate and mix on medium speed for 2 min. Mix in white chocolate. Fill FOIL cupcake liners 2/3 full and bake @ 350 degrees for 15-18 min, until slightly golden and toothpick comes out clean. Cool completely, then pipe with Raspberry Cream Cheese frosting. Top with fresh raspberry. Note: Batter is dense. Use ONLY Foil liners .Batter is really dense.
Raspberry Cream Cheese Frosting
2 8oz pkgs cream cheese, softened
1 stick unsalted butter, softened
1 tsp. vanilla
1/2 tsp. raspberry extract (add more to taste)
1/3 c. frozen raspberries, pureed
2 lb. bag powdered sugar
Cream butter and cream cheese. Add vanilla and half of raspberry puree, half of powdered suigar, then mix well in med speed. Add remaining powdered sugar, then gradually add remaining raspberry puree slowly, unitil desired consistency. It should be stiff enough to pipe and hold it's shape. Add more sugar of too thin
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