- 1½ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup full-cream milk
- 1 tablespoon vanilla extract
- ⅔ cup granulated sugar
- 4 tbsp salted butter, at room temperature
- 2 large eggs, at room temperature
- 140g white chocolate, finely chopped
- 500g frozen raspberries
- 100ml white sugar
- 250g butter, softened
- 500g icing sugar, sifted
- 2 tbsp boiling water
- 200g fresh raspberries, for garnishing
Preheat oven to 180˚C.
In a small bowl, whisk together the flour, baking powder and salt.
In a jug, stir together the milk and vanilla.
In the bowl of a stand mixer or, if using a handheld electric beater, in a large mixing bowl, beat the sugar and butter on high speed for about 3 minutes until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary, and then beat in the chocolate.
Reduce the speed to slow and beat in one-third of the flour mixture, followed by half the milk mixture. Repeat until all the ingredients have been incorporated. Mix until smooth.
Line a Le Creuset Muffin Tray with cupcake cases and spoon the mixture into the cases so that they are two-thirds full.
Bake for 25 minutes or until cooked when tested with a skewer. Remove from the oven and allow to cool on a wire rack.
To make the icing, place the raspberries and white sugar in a saucepan and bring to the boil before turning down the heat and simmering for 10 minutes. Remove from the heat and allow to cool completely.
Using an electric beater, cream the butter and then gradually beat in the icing sugar. Add the boiling water and beat for another 10 minutes until fluffy and smooth.
Carefully spoon the cold raspberry sauce into the left side of a piping bag and then fill the rest of the piping bag with the butter icing. Pipe the icing onto the cooled cupcakes and garnish with fresh raspberries.