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Raspberry and white chocolate cupcakes
Makes 12 cakes
Easy
Cook:
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
- 100g buttersoftened
- 150g self-raising flour
- 150g caster sugar
- 3 tbsp milk
- 2 large eggs
- ½ tsp vanilla extract
- 10 chopped pieces white chocolate
- 75ml crème fraîche
- 1 punnet 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.
