White Chocolate Frosted Cupcakes with Raspberry Filling

1. For cupcakes, preheat oven to 350 degrees F. Mix nondairy milk and coconut milk beverage with vinegar and set aside to curdle. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix. Whisk together curdled milk mixture with the lemon extract, oil and vanilla.
2. Melt the white chocolate slowly in the microwave, heating it 30 seconds at a time, then stirring, and repeat until it has a smooth texture. Mix wet and dry ingredients until relatively smooth, being careful to not over mix. Fold in melted chocolate. Fill cupcake liners with 3/4 cup batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
3. For filling, combine raspberry jelly and frosting until creamy. You can fill the cupcakes using a special tip made for filling baked goods, or cut out small cones from tops of cupcakes, adding filling, and then putting the top back in place. The holes should be approximately 1/2″ across and 1/2″ deep. If you have the filling tip, insert it into the middle of the cupcake and fill it with about a tablespoon of frosting or to your preference.
4. For frosting, beat margarine and shortening until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and add to frosting and mix well. Add vanilla extract and milk, and beat until fluffy, smooth texture is achieved. Add more sugar or milk to obtain the best texture.
5. Pipe frosting onto cooled, filled cupcakes, and then top each cupcake with a raspberry or a gumdrop. I often use fruit powders to flavor and/or color cupcakes, frostings, and other desserts.
Source of recipe: This was modified from http://www.loveandoliveoil.com/2008/12/white-chocoalte-raspberry-cupcake...