
In the Vineyard
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
Ingredients
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Method
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.
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