13
13
WhiTe chOcOLaTe anD raSpBerrY cupcakeS WiTh BuTTercreaM frOSTing
(makes 14)
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-60 g/2 oz self raising flour
-15 g/0.5 oz white chocolate, grated
-30 g/1 oz raspberry, chopped
For the frosting:
-60 g/2 oz white chocolate
-120 g/4 oz unsalted butter, softened
-250 g/8 oz icing sugar
-2 tbsp milk
MeThOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg and beat until thoroughly
combined.
2. Sift the flour into the bowl and fold into the mixture until almost smooth.
3. Fold in the chocolate and chopped raspberries. Bake for 5 to 6 minutes. When the cakes are
ready, turn them out onto a wire rack to cool.
4. Whilst the cakes are cooling, begin to make the frosting by melting the chocolate in a bowl over a
pan of gently simmering water. Stir until the chocolate has melted smoothly.
5. Remove the bowl from the heat and let the chocolate cool slightly. Beat the butter in a large bowl
until soft. Add half of the icing sugar and beat until smooth.
6. Add the remaining icing sugar, cooled white chocolate and milk and beat until creamy and smo-
oth. Pipe the frosting onto the cooled cakes and decorate with half a raspberry.
