115g caster sugar
115g soft unsalted butter
1 tbsp of milk
1 tsp of vanilla essence
1/2 tsp of bicarbonate of soda
75g white chocolate
1 punnet of fresh raspberries
1 tbsp of icing sugar
Preheat the oven to 190/gas mark 5
Let's Get Making:
1. Beat the sugar and the butter until light and fluffy.
4. Pick twelve of the prettiest raspberries from the punnet and put to one side. Lightly crush those that remain and carefully add to the mix.
5. You are now ready to fill your cupcake cases, only two third full, mind.
6. Place in the oven and cook for 15-20 minutes, until lightly brown.
Whilst the cakes are cooking, melt 75g of white chocolate. Wait until it is lukewarm and then beat with 200g of mascarpone until it is smooth and glossy. Top each cake with a teaspoon of the mascarpone mix, and put a raspberry on top. Dust each cake with a little bit of icing sugar and finally, enjoy!