Cupcake Ingredients

• 1 box Duncan Hines Moist Deluxe Classic White Cake mix
• 1 1/3 cups water
• 2 tablespoons vegetable oil
• 3 egg whites

Rose Crème Ingredients

• 1 cup cream
• 3 tablespoons powdered sugar
• ½ teaspoons rose extract

White Chocolate Ganache Ingredients

• 12 ounces white chocolate chips
• 1/3 cup cream

Garnish

• 20 raspberries, and maybe a birthday candle

Procedure

1. Prepare the cupcake batter according to package directions. Bake at 350 degrees for 20 minutes in a muffin tin lined with cupcake papers. Allow to cool on a cooling rack until absolutely room temperature.
2. Meanwhile, make the rose cream. In a stand mixer, beat the cream on high until it starts to take shape. Add the sugar and rose extract—1 teaspoon for a hint of rose, 1 ½ teaspoons for a hit of rose. Beat until stiff, and spoon into a piping bag fitted with a simple, narrow tip.
3. Then make the ganache by heating the chocolate chips and cream in a double boiler until just smooth and melted.
4. Take each cool cupcake and stab the pastry tip down almost to the bottom (there must be a bit of violence in any Revolutionary cupcake). Fill with the rose cream. Then top each cupcake with white chocolate ganache and allow it to harden. Crown with a raspberry in the center.
5. Let them eat cake!