Raspberry Filled White Chocolate Cupcakes

Cook down the raspberries with a bit of sugar and mash them down with a spatula until broken down completely. Thicken with a cornstarch slurry.

Pass the raspberries through a fine mesh sieve to remove the seeds (optional).

Cream together the butter, sugar and oil until light and fluffy.

Add half of the dry ingredients and mix until combined.

Add half of the buttermilk and mix, then repeat with the remaining flour and buttermilk until fully combined.

Scoop the batter into the cupcake liners. Fill to ¾ full, then bake.

Melt the white chocolate and stir until smooth. Cool.

Cream together the butter and powdered sugar, then drizzle in the white chocolate while mixing.

Add a couple tablespoons of heavy cream until the icing becomes light and fluffy.

Add 1-2 tablespoons of raspberry sauce to tint the frosting pink (optional).

Create a hole in the center of each cupcake with a round object.

Fill each center with raspberry jam just to the top then top with frosting.