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)

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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!

Ingredients from the One Stop Range

One Stop Free Range Large Eggs
6 pack

One Stop Semi-Skimmed Milk
2 litre

Caster Sugar

One Stop Self Raising Flour

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