Mix together the cornstarch and water, then pour into the raspberry sauce and mix immediately. Allow the sauce to bubble for about 30 seconds while stirring. 1 tablespoon cornstarch, 2 tablespoons water. If desired, pass the mixture through a fine mesh strainer into a bowl to remove all seeds.. In a medium bowl, whisk cake flour, baking powder and salt. Set aside. 3 CREAM. Using a handheld electric mixer or a stand mixer with the paddle attachment, cream butter and sugar until the mixture is pale and creamy (about 2-3 minutes on medium-high speed).

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How to Make Raspberry Cupcakes with White Chocolate Buttercream Frosting To Make the Cupcake. Pre-heat the oven to 350 degrees. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add in the egg and egg whites with the vanilla and beat until well incorporated.. Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes.