Add the self-raising flour, baking powder and eggs and again mix until smooth.
Add 150g of the raspberries and 200g of the grated white chocolate 
and fold gently with a spatula to combine but not overwork and break the chocolate pieces.
Using an ice cream scoop
fill your cupcake/muffin cases and bake at 180 degrees c for approx 25 minutes.
fill your cupcake/muffin cases and bake at 180 degrees c for approx 25 minutes.
While they cool add the whipping cream, icing sugar and 150g of raspberries to your mixer and beat on high until all combined and fluffy.
Add to the tops of the cupcakes and finish with a fresh raspberry and sprinkling of chocolate. (a little boy is to blame for me not having a fresh raspberry on top of each - those little hands and mouth work fast!!) lol
Add to the tops of the cupcakes and finish with a fresh raspberry and sprinkling of chocolate. (a little boy is to blame for me not having a fresh raspberry on top of each - those little hands and mouth work fast!!) lol
The topping for these cakes is made with fresh cream so it is best to bake the cakes in advance and decorate on the day to be eaten :)Enjoy xxx
6 comments:
Yum now if only i could grab one to go with me cuppa :) you might get me baking again yet
Anne xx
They look lovely :) x
HI DEBBIE...
MUST TRY THIS RECIPE OUT!
IT LOOKS TO YUMMY!
THANKS FOR SHARING!
DEBBIE MOSS
Yummy I have got to try making these, thanks for sharing the recipe.
OMG these look delicious! I have spent all morning making cupcakes and icing them "properly" for the first time - harder than it looks!
OOhhh Yuuuuummm!
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