Guitars, Cars and Garage Sales

I've been busy baking up a storm in the past few weeks and my work schedule has picked up as well, so I'm all over the place, but that's just how I like it! First up we've got some rad guitar and car cupcakes for a little boy's birthday...just so you know piping the guitars were way easier than lions. Next we've got some garage sale cupcakes and a new recipe. One of my friends is going to live and serve in a faraway land for about 6months so he had a HUGE garage sale to raise the necessary funds. I whipped up some vanilla, Oreo, chocolate/cream cheese and white chocolate raspberry cupcakes for him to sell. I'm working on some different designs so there is a zebra print somewhere in there.












Now, for the new recipe: White Chocolate Raspberry Cupcakes (yet to be named after someone)
I use Magnolia's Vanilla Cupcake Recipe
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1/2 cup All Fruit Raspberry Preserves
3/4 cup White Chocolate Chips

Frosting:
8 oz cream cheese at room temp.
4 cups powdered sugar
1/4 cup All Fruit Raspberry Preserves
Pinch of Salt




Directions:
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 1/2 full. Add 1TBS of Raspberry Preserves in the center of each cupcake and a few white chocolate chips, then top with about a tablespoon more of batter to just cover the filling. Liners should be about 3/4 of the way full. Bake for 20–25 minutes.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Beat Cream Cheese until fluffy, sift powdered sugar. Add powdered sugar one cup at a time until desired sweetness and consistency is reached. Add at least 1/4 of cup raspberry preserves (or fresh raspberries if you desire) and pinch of salt. Beat well. Top with White Chocolate Chips.