Raspberry and White Chocolate Muffins
- For the cupcakes
- 1 cup unsalted butter
- 1 cup sugar
- 4 eggs
- 1 ⅔ cups self-rising flour (sifted)
- 1 tsp vanilla extract
- 0.333 cup Raspberries
- For the white chocolate cream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- To decorate
- 12 Raspberries
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time with a little flour, beating until smooth. Mix in the vanilla extract.
Sift in the remaining flour and gently stir into the mixture with the raspberries.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.
Spoon into a piping bag and pipe a swirl on top of each cake. Top with a raspberry.