White chocolate and Raspberry cupcakes

This recipe had been adapted from the simple vanilla cupcake made by the Hummingbird Bakery. The combination of white chocolate chunks and juicy raspberries topped with a sweet raspberry butter icing is truly scrumptious.

Ingredients (serves 12)

  • 140g plain flour
  • 150g golden caster sugar
  • 1 egg
  • 50g butter
  • 120ml milk
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • half a punnet of fresh raspberries
  • 100g white chocolate chips (add more if you’re feeling greedy)

Raspberry Icing

  • 250g icing sugar
  • 1 tsp vanilla extract
  • 40g butter
  • half a punnet of fresh raspberries

Method

  1. Heat oven to 170C and line a cupcake tin with 12 cupcake cases
  2. Mix flour, butter, caster sugar, baking powder and half milk until well blended
  3. In a separate bowl whisk together the rest of the milk, egg, vanilla and raspberries
  4. Add liquid mixture to the flour mix until smooth
  5. Spoon mixture into cases until two thirds full. Bake for 20-25 minutes until golden brown
  6. To make the raspberry icing mix icing sugar, vanilla and butter until blended
  7. Liquidise raspberries and pour into icing mix until light pink colour
  8. Ice cakes once completely cool and decorate with a raspberry or white chocolate chunks

 

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