Page 280 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Place white chocolate chips in a microwave-safe bowl and heat in
30-second intervals until chips begin to melt, about 1 minute. Stir

and repeat, heating chips about 10 seconds at a time, until
thoroughly melted. Stir until chocolate is smooth and no more lumps
remain.

Step 13

Beat butter with an electric mixer on medium speed in a mixing bowl
until fluffy. Beat in half the confectioners' sugar, melted white

chocolate chips, and milk until mixture is smooth and creamy.

Step 14

Slowly beat in remaining confectioners' sugar until smooth; if frosting
is too stiff, beat in more milk, 1 teaspoon at a time.

Step 15

Spread or pipe the white chocolate frosting over the cupcakes to

cover the raspberry filling; drizzle or pipe any remaining raspberry
filling over cupcakes.

Cook's Note:

If using a piping bag and decorative tip to ice the cupcakes, make
sure that the white chocolate is completely melted and there are no
small chunks.

Nutrition Facts

Per Serving:

393 calories; protein 3g 6% DV; carbohydrates 54.1g 18% DV; fat
19g 29% DV; cholesterol 46.9mg 16% DV; sodium 221.7mg 9% DV.