T2 managed to surprise me all the way from England when he sent a fruit basket from Edible Arrangements to my office. When it arrived, I was out of the office in court. After I got out of my hearing, I had a message from one of the other lawyers in the office letting me know I’d “found a keeper.” Thankfully, everyone waited for me before digging into it…nice of them, don’t you think? Once I got back, we opened it up to share. And hardly made a dent in it. Even with five people. One of the gals at the office is really hoping that T2 “stays in the UK a LOOONG time so that ‘we’ can continue getting gifts like this.” Personally, I’d prefer he was here, but that’s just me. Since he’s not, I’ll content myself with eating pineapple. It was my VERY. FAVORITE. PART. I think I ate more of that than anyone else. I feel totally justified about it, don’t worry. After all, it WAS addressed to me. Despite the “we’s” and “us’s” that I heard about “our” gift.

After we tried (and failed) to finish it at work, I decided to take the rest of it home to my family. I knew they’d do their part to make sure that it didn’t go bad. They did not let me down. It seems that they all felt T2 sent it specifically for them. (And I’m going to let them think that.) Jessie summed it up best. “I’m glad T2 loves us so much.”

Making specialty cupcakes on your own isn’t that difficult and if you do it right, they are often better than the cupcakes you can buy.  They can even look stunningly sophisticated.

There are a few websites that have some great ideas for inspiration:  The Cupcake Project, The Busty Baker and Bakerella.  (You’ll notice that they are also listed in my “Things I Love” blogroll.)

Here’s one of my own latest cupcake creations, inspired by The Busty Baker’s own Chocolate Raspberry Cupcakes.  Her photography is better than mine and her directions are probably clearer.  The biggest difference between the cupcakes is that my cupcakes are filled with raspberry filling.  These were a big hit when I took them to a friend’s dinner party.

White Chocolate Raspberry Cupcakes

Cupcakes:

• Your favorite chocolate cake mix or recipe.  I cheat.  I use a box.

Filling:

• 2 1/2 cups raspberries
• 1/2 cup sugar

Mix the raspberries and sugar together on the stove until sugar is dissolved and raspberries have been all been smashed.  Continue to stir on the stove until raspberry mixture has slightly thickened.

Frosting:

• 1 1/2 sticks of butter, softened
• 1 bag of powdered sugar (2 lbs.)
• 4 squares of white baking chocolate, melted
• 1/2 tsp. salt

Mix all above ingredients.  While mixing, add 1/4 cup water by the spoonful.  Whip until you have a nice, fluffy consistency.

Put it all together:

Wait until your cupcakes have cooled.  Cut out a hole in the top of each cupcake.  Spoon raspberry filling into the holes.  It will seep throughout the entire cupcake.  You can replace the top of the cupcake if you want.  Cover with white chocolate frosting.  Voila!

PS – these are especially good if you have let them sit in the fridge overnight so that the filling really gets into the cupcake.