Purple Haze Cupcakes

Abita Purple Haze cupcakes with White Chocolate Raspberry Ganache filling and Raspberry & Purple Haze Frosting

3/4 cup unsalted butter, softened
1 3/4 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs @ room temp
1 teaspoon vanilla
1 cup Purple Haze
1/4 cup milk
  1.  pre-heat oven to 375 degree F
  2. whisk flour, baking powder, and salt together
  3. beat butter and sugar together until fluffy, approx 2 min
  4. add eggs, one at a time, beating well between, then add vanilla
  5. combine Purple Haze and milk, alternating adding this and flour mixture (start and end with flour) to butter/ sugar mixture
  6. beat on low-speed until smooth
  7. bake for 14-18 min
White Chocolate Raspberry Ganache
1 cup heavy cream
5 oz white chocolate, chopped
1/2 cup frozen raspberries, chopped & thawed
  1. in a small sauce pot bring cream JUST to a boil, remove from heat
  2. stir in chocolate, let cool slightly (5 min?)
  3. stir in raspberries, let stand to thicken
Purple Haze and Raspberry Frosting
1 cup Purple Haze
1/2 cup frozen raspberries, chopped & thawed
1/2 cup unsalted butter, room temperature
1 lb (16oz) powdered sugar
  1. in a small sauce pot boil the Purple Haze until it’s reduced, remove from heat, allow to cool
  2. combine reduced Purple Haze & raspberries
  3. cream butter
  4. alternating adding powdered sugar and raspberries to butter, starting and ending with powdered sugar
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