White chocolate raspberry cupcakes

White chocolate raspberry cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (5.2 ounces) caster sugar
2 eggs
150g (5.2 ounces) gluten free self-raising flour
170g (6 ounces) crushed fresh raspberries
60ml (2 fluid ounces) semi-skimmed milk
100g (3.5 ounces) Belgium white choc chunks

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat flour, butter, eggs, milk, sugar and vanilla extract in a bowl with an electric mixer until the mixture turns a pale colour.
4. Stir in the white chocolate and raspberries and mixed thoroughly.
5. Bake for 25-30 minutes.
6. Place cakes on a wire rack to cool.

Raspberry butter frosting (for 12 muffin sized cupcakes)

Ingredients
12 crushed fresh raspberries
vanilla butter frosting
36 mini white marshmallows

Instructions

1. Blend 12 raspberries with a food processor so they are completely crushed.
2. Add the blended raspberries into a small bowl with the vanilla butter frosting and stir well until it is an even pink colour.
3. Fill piping bag with the frosting and pipe in swirls on top of the cakes.
4. Place 3 mini marshmallows on top and dust with pink metallic icing.