White chocolate and raspberry cupcakes



I think that these are the prettiest cupcakes i've ever made, and the raspberries make the icing the lovliest colour! The original recipe used blackberries in the icing instead of the raspberries but i couldn't find blackberries anywhere! And besides i think that i prefer pink cupcakes?

Recipe adapted from Green&Blacks Ultimate Chocolate Collection.

Ingredients:

For the cupcakes

150g butter
150g caster sugar
3 large free range eggs
1 teaspoon of vanilla extract
1 tablespoon of milk
180g self raising flour
100g white chocolate, roughly chopped

Start by creaming the butter and sugar until light and creamy. Add the eggs one by one, beating well after each addition, then add the vanilla extract and the milk. Gently mix in the flour making sure you don't over mix! Finally fold in the white chocolate chunks and divide between 12 muffin cases. Bake at 190C for about 20 minutes.

Raspberry buttercream (enough to cover 12 whole cupcakes)

230g Icing sugar
450g Butter, softened (under no circumstances use margerine or any other alternative, the icing will turn to an unattractive slop)
120g Raspberries (or blackberries if you prefer!) Leave 12 to decorate.

Beat the icing sugar and butter together until smooth. Add the raspberries and beat in. Pipe onto the cupcakes and decorate with a whole raspberry!