• 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)


  • 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.

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