Raspberry And White Chocolate Cupcakes

Name: Raspberry And White Chocolate Cupcakes
Cook time: 25 min
Total time: 25 min
Yield: Makes 12 cakes
Ingredients: 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)

Preparation and cooking time
- Cook:25 mins
Easy
Makes 12 cakes

Ingredients

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)

Method

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

Raspberry And White Chocolate Cupcakes

Ingredients

Method

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Raspberry And White Chocolate Cupcakes

Ingredients

Method

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