Raspberry and White Chocolate Cupcakes

 

Ingredients

For the sponge

• ¾ cup + 1 tbsp Butter or baking spread softened, unsalted
• ¾ cup + 2 tbsp Caster sugar
• 3 Eggs large
• 1 tsp Vanilla extract
• 1 cup + 1 tbsp Self raising flour
• 0.33 lb Fresh raspberries
• ¼ cup White chocolate chips

For the buttercream

• ¾ cup + 2 tbsp Butter softened, unsalted
• 2 cups + ¾ cup Icing sugar
• 3.53 oz White chocolate melted
• 2-3 tbsp Milk

For decoration

• 12 Fresh raspberries
• 12 squares White chocolate or white chocolate buttons
• 1.5 tbsp Freeze dried raspberries optional

Instructions

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
• Add the eggs and vanilla extract and whisk well
• Then whisk in the self raising flour gently
• Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips
• Divide the mixture between the 12 cupcake cases
• Bake them for 25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
• Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is reached. For best results, use an electric mixer.
• Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
• Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces
• Store in an airtight container in a cool place, eat leftovers within 3 days