Member recipe

Raspberry And White Chocolate Cupcakes

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Cooking time

Prep: Cook: 25 minutes

Skill level



12 cakes

These cupcakes are sweet and sour definitively irresistible!

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  • 100g softened butter
  • 150g self raising flour
  • 150g caster sugar
  • 3 tablespoons milk
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 10 chopped pieces of white chocolate
  • 75ml creme fraiche
  • 1 punnet of raspberries
  • 100g white chocolate (for the icing)


  1. Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.

  2. Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.

  3. Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cases on a wire rack until completely cold before icing.

  4. To make the white chocolate icing melt white chocolate and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cakes and put 3 raspberries on each cake.

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