White Chocolate & Raspberry Cupcakes
175g Plain Flour
110g Caster Sugar
110g Butter, softened
½ tsp Vanilla Extract
1 tsp Baking Powder
55g White Chocolate, chopped
100g fresh Raspberries, chopped
For the Buttercream Icing:
150g Butter, softened
150g Icing Sugar
To flavour: any type of extract you wish such as vanilla, lemon, strawberry or almond & any food colouring
To decorate: Sprinkles, toppers, marshmallows etc… We have coloured sugarpaste & cut out mini stars
Preheat the oven to 190˚C, or 170˚C Fan
With a whisk, beat the butter, sugar and vanilla extract together until light and fluffy.
Add the eggs one by one and then the milk.
Add the flour and baking powder and mix until just combined.
Pour the batter into the paper cases and pop a little white chocolate & raspberry into each one.
Bake for 15-20 mins until golden brown and firm on the top.
To make the Buttercream:
Whisk the butter until light & fluffy then add the icing sugar. Stir in a few drops of flavour essence & food colouring.
Use a piping bag to decorate the cupcakes with the buttercream icing.