Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners. Put the raspberries in the blender and puree on high for 1 minute. Push the raspberries through a fine-mesh strainer to remove the seeds. Stir in 1 tablespoon of the sugar and set aside. Next, melt the white chocolate over a double boiler and whisk until smooth. Set aside to cool. Put the eggs, remaining ¾ cup sugar, buttermilk, vanilla bean and extract, and oil into the blender. Run on medium for 10 seconds or until blended. Add the melted chocolate and pulse a few more times until it’s fully incorporated. Finally, add the flours, xanthan gum, salt, and baking powder. Pulse again until just combined. Fill each liner about three-quarters full. Using a teaspoon measure, put 1 to 2 teaspoons of raspberry puree in the center of each cupcake and, with a toothpick, swirl it clockwise into the batter to create a marbled effect. The batter will be somewhat thick, so just swirl as best you can. Bake for 20 minutes or until the cupcakes are golden. Frost with Raspberry Cream Cheese Frosting (below).
Raspberry Cream Cheese Frosting makes 2 cups 6 tablespoons unsalted butter, at room temperature 3 ounces cream cheese, at room temperature 4 cups confectioners’ sugar ⅓ cup fresh raspberries (about 2 ounces) Put all the ingredients in the blender and process on medium for 20 seconds, then scrape down the sides using a spatula and repeat the process, continuing to process and scrape until the mixture is light and fluffy. You will probably process for a total of 1 to 1½ minutes. Be careful not to overprocess or the frosting will become runny. Use to frost Raspberry Swirl Cupcakes.
Chai Tea Cake serves 12 An infusion of aromatic spiced black tea gives this cake a subtle hint of cinnamon, cardamom, ginger, and clove. The moist, fragrant cake keeps well, and can be made a day or two in advance. The creamy frosting, also infused with chai tea, ensures every bite is flavorful. 1 cup (2 sticks) unsalted butter 2 tablespoons chai tea (about 6–7 tea bags) 3 large eggs, at room temperature 1¾ cups organic cane sugar