RASPBERRY AND WHITE CHOCOLATE CUPCAKES

Raspberry And White Chocolate Cupcakes image

Provided by LouisaRich2004

Time 25m

Yield Makes 12 cakes

Number Of Ingredients 10

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)

Steps:

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