Raspberry & White Chocolate Cupcakes

Delicate and delectable, these cupcakes have an exquisite balance of sweet vanilla, fragrant raspberries, and a white chocolate surprise that will melt in the mouth. These cupcakes are easy to make… but even easier to finish eating… 

 

Ingredients:

For the batter…

200g caster sugar

200g self-raising flour

200g butter

4 eggs

1 tsp vanilla essence

1 box of frozen raspberries

100g white chocolate chips

To decorate…

500g icing sugar

250g butter

1tsp vanilla essence

2 drops raspberry extract (optional)

1 handful freeze-dried raspberries

Method:

• Pre-heat the oven to 180°C
• Cream the butter and caster sugar together
• Mix the eggs and vanilla essence together before adding to the sugar and butter
• Sift the flour into the batter and combine well
• Add a couple of raspberries to the bottom of each cupcake case
• Spoon in the cupcake batter until the cupcake cases are 2/3 full
• Add a generous sprinkle of white chocolate chips on top of the batter before putting in the oven for 20 minutes (take out when they’re a light golden brown colour)
• To prepare the frosting, cream the icing sugar and butter together with vanilla essence (you can also add a couple of drops of raspberry essence but this is optional)
• When the cupcakes have cooled, pipe the frosting in a swirl and finish with a sprinkle of freeze-dried raspberries (and edible glitter!)