White Chocolate and Raspberry Cupcakes
Try something different with these White Chocolate and Raspberry cupcakes, a delicious take on a classic cupcake.
For the cupcakes
100g softened butter
150g self-raising flour
150g caster sugar
3 tablespoons milk
2 large eggs
1/2 tsp vanilla extract
For the icing
200g white chocolate, chopped
75ml creme fraiche
1 punnet of raspberries
100g white chocolate (for the icing)
1. Pre-heat the oven to 180C. Put muffin cases into a 12-hole muffin tin.
2. Place the butter, flour, sugar, milk, eggs and vanilla extract into a large bowl and beat until it reaches a smooth consistency. Spoon evenly between the paper cases.
3. Bake in the pre-heated oven for 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and leave to completely cool on a wire rack before icing.
4. To make the white chocolate icing melt white chocolate in a glass bowl over boiling water and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cupcakes, decorate with raspberries. Serve and enjoy!