White Chocolate & Raspberry Cupcakes


White Chocolate & Raspberry Cupcakes


175g Plain Flour

110g Caster Sugar

110g Butter, softened

50ml Milk

2 Eggs

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.

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