Monday Recipe: Raspberry and White Chocolate Cupcakes

I love raspberries, especially Scottish ones, those are the best. And while raspberries are in season I thought it would be an excellent time to share the recipe for my raspberry and white chocolate cupcakes. These are very popular with my family and friends!

It's the one with the pink sugar, the others are apple and blackberry!

Please note these quantities are designed for use in a Cupcake Maker but the recipe can also be baked in the oven. However if you do bake them in the oven you may wish to omit the food dye or add more! This amount will make approximately 6 fairy sized cakes, but can easily be scaled up to make more.

Ingredients:
1 large egg
50g/2oz Self-rising flour, sifted
50g/2oz Caster sugar
50g/2oz softened butter or margarine
1 tsp raspberry flavouring
2-3 tbsps raspberry puree
approx 25g/1oz white chocolate chips
a few drops of red food dye (optional)

Method:
Cream together the butter and sugar then beat in the egg.  Mix in the raspberry flavouring, and then fold in the flour. Finally carefully mix in the chocolate chips, raspberry puree and food dye.
Divide between 6 cake cases and then bake in the cupcake maker for approximately 10 minutes  or in the oven at Gas 4/180 C for about 15 minutes. The cakes are ready when a skewer inserted into the thickest part of the cake comes out clean!
Leave on a wire rack to cool.

These cakes are lovely as they are, but are equally nice topped with a vanilla butter cream or some melted white chocolate!