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Raspberry and white chocolate cupcakes

Fluffy vanilla sponge, studded with tangy raspberries finished with a swirl of smooth white chocolate buttercream, yum.

Makes 12 cupcakes


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

2 tbsp icing sugar


Pre-heat the oven to 180°C/fan 160°C/gas 4.

Line a 12 cupcake tray with cupcake cases.

In a large bowl cream the butter using an electric mixer until very pale and fluffy. Then gradually add the sugar and beat for a further three minutes until fluffy.

Next add the eggs. One at a time beating well after each addition.

After the eggs have been fully incorporated add the flour in three parts alternating with the milk and vanilla, with each addition beat

until the ingredients are just incorporated.

Gently fold in the raspberries and white chocolate until fully incorporated but be careful not to over mix.

Spoon the batter into the lined cupcake tray, filling about 3/4 full and bake in the pre-heated oven for 20-25 minutes or until a skewer pierced into the centre of a cupcake comes out clean.

Remove from the tray and leave to cool completely.

Meanwhile make the icing, place the milk in a sauce pan over medium heat until just simmering, in a large bowl pour the warm milk over the white chocolate, stir immediately until all the chocolate has melted. Cover with cling film and refrigerate for at least 45 minutes.

Once the chocolate mixture has set to a soft spreadable consistency, begin to beat with an electric whisk on medium until the mixture becomes paler in colour.

Beat in the sugar and butter until the icing is light and fluffy, transfer to a piping bag fitted with a large star nozzle.

Pipe the icing onto each of the cooled cupcakes with even pressure, spiralling from the edge to the centre , upwards.

Top each cupcake with a raspberry and dust with the icing sugar.

Serve immediately or place in the refrigerator but leave them out for half an hour to come to room temperature before serving.

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