Fresh Raspberry,lemon and white chocolate cupcakes: | Recipes

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Cupcakes are a romantic staple. Pair yours with a glass or two of L’Ormarins Brut Rosé for a touch of romance and occasion.

250g self raising flour, sieved

250g castor sugar

250g soft, unsalted butter

4 eggs

Vanilla seeds from 1/2 vanilla pod

60ml milk

Grated zest of one large lemon

200g fresh raspberries

White chocolate icing:

80g slab white chocolate melted with 150ml cream

200g softened butter

400g sieved icing sugar

Pink food colouring

Preheat the oven to 160°C
Line a muffin tin with muffin cases.
Cream butter, castor sugar, lemon zest and vanilla seeds until light and creamy.
Add eggs one by one, mixing well in between additions.
Alternately add flour and milk to the mix, mixing gently.
Fold in fresh raspberries and mix gently so the fruit is bruised and slightly squashed.
Spoon mixture into muffin tins and bake until done, when the cakes spring back to the touch (±15 minutes)
Once baked, remove from muffin tin, cool and ice as desired.

White chocolate icing:

Cream butter until pale and light.
Add icing sugar and beat well.
Fold in cooled white chocolate ganache (melted chocolate and cream mixture) and food colouring.
Ice cupcakes as desired.