Instructions. Preheat the oven to 350˚F/ 180˚C. Line a 12-muffin pan with paper cupcake cases. In a small bowl whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter, granulated sugar and vegetable oil until pale and light.. Fill the cupcake liners about ⅔ of the way full. Bake the cupcakes for 16-18 minutes or until a toothpick inserted comes out clean. Cool completely before decorating. STEP 6: Make the buttercream. Melt the white chocolate, then separately whip the egg yolks and sugar together until thick and foamy.

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Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool. 2. In a large mixing bowl, add 1 cup butter and melted white chocolate. Beat until smooth - about 2 minutes. 3. Add in 2 cups powdered sugar, vanilla, and milk. 4.. 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.