White Chocolate, Raspberry and Prosecco Cupcakes

First, you need to pre-heat your oven to 180c/160c Fan, and prepare 12 cupcake cases of your choice!

Add your white chocolate and butter to a jug and melt in the microwave. (I do this in short bursts of 30 seconds and keep stirring so I don't burn the chocolate). When it has melted just place it to one side.

Add the sugar and flour into a mixing bowl and combine. Add the eggs to a separate jug/bowl and whisk. Make a well in the middle of your dry ingredients and add the chocolate/butter mixture, the eggs and the prosecco. Mix until combined..

Share the mixture between the cupcake cases; remember they only need to be half full! Bake for 15-20 minutes until golden. Whilst they are baking, place 12 raspberries into a glass and cover with prosecco; leave to soak. ONce cupcakes are baked, leave to cool.

For the topping, in a mixing bowl whip up the double cream with the icing sugar until stiff peaks are formed. In a separate bowl, add the rest of the raspberries and cover with 2-3tbsp of prosecco and mash these together. Once mashed, add this to the whipped cream and stir in. (do not whisk as this may ruin the cream).

Add the whipped cream mixture to your cupcakes when cool. I used a piping bag to decorate mine! Next, take the 12 Prosecco soaked raspberries and add one to each cupcake. I had a few cubes of white chocolate left so grated some of this on top, but you can pick your own sprinkles if you like!