Dessert Recipe White chocolate & raspberry cupcakes

Dessert Recipe White chocolate & raspberry cupcakes

Ingredients:

• 150g butter, at room temperature


• 3/4 cup caster sugar


• 2 eggs


• 150g white chocolate, melted, cooled slightly


• 1 cup self-raising flour


• 1 cup plain flour


• 1/3 cup milk


• 150g fresh raspberries


• Fresh raspberries, extra, to serve

WHITE CHOCOLATE FROSTING

• 200g white chocolate, finely chopped


• 1/2 cup thickened cream


• 100g butter, chopped

Instructions:

1. Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.


2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Combine the flours and fold into the mixture with milk until smooth.


3. Gently fold in the raspberries until just combined.


4. Divide the mixture among the cases and smooth the surfaces. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack.


5. To make the white chocolate frosting: Place white chocolate and cream in a microwave-safe bowl. Microwave on high (800 watts/100 per cent), stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable.


6. Use an electric beater to beat the frosting in a bowl until pale and creamy. Spoon the icing into a piping bag fitted with a 1cm fluted nozzle. Pipe on to the cupcakes. Top with the extra raspberries.