Raspberry and White Chocolate Butter Cream Cupcakes
Makes 6. (Let's be honest, making any more would be creepy for one person...)
- 100g self-raising flour
- 1 tsp baking powder
- 100g unsalted butter, softened
- 2 eggs
- 100g caster sugar
- 1.5 tbsp milk
- 75g fresh raspberries, lightly crushed with a fork.
FOR THE BUTTER CREAM
55g softened butter
115g icing sugar
25g melted white chocolate
Raspberries and sprinkles to decorate
- Pre-heat the over to 180*.
- Mix all the ingredients listed together and stir until smooth.
- Add the fresh raspberries.
- Separate into cupcake cases. Silicone cases were used in this recipe and a cupcake tin wasn't needed.
- Bake in the oven for 25 minutes.
- Slide a knife in a cupcake, if it is clean the cupcakes are ready!
- Make sure the cupcakes are completely cool before frosting them.
- In a bowl, beat the butter until fluffy.
- Add the icing sugar and beat until smooth, then beat in the melted chocolate.
- Spread the icing on top of the cupcakes and decorate with sprinkles and raspberries.
Enjoy! ♥
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