Maison Patisserie

These cupcakes have a deep and rich chocolaty flavour but are light and fluffy inside. I have topped these with a swirl of super fluffy milk chocolate buttercream. The softness of the cake and the silky smooth buttercream really pair well together to make a delicious cupcake. Makes 12 cupcakes Ingredients: For the cupcakes: 120g softened unsalted butter 180g caster sugar 2 medium eggs 4tbsp unsweetened cocoa powder 80ml whole milk 140g self raising flour For the icing:

Fluffy vanilla sponge, studded with tangy raspberries finished with a swirl of smooth white chocolate buttercream, yum. Makes 12 cupcakes Ingredients: For the cupcakes: 325g self raising flour 120g unsalted butter, softened 235g caster sugar 2 large eggs 120ml whole milk 1 tsp vanilla extract 150g raspberries 100g finely chopped white chocolate For the icing: 200ml whole milk 60g icing sugar 30g unsalted softened butter 300g white chocolate For the decoration: 60g raspberries