Raspberry and White Chocolate Cupcakes

Recently I was asked to make some cupcakes for a brain tumour support group. They provided the cake toppers which was edible wafer paper with a grey ribbon on top. I started thinking about colour combinations and liked the idea of grey and pink which led to raspberries and white chocolate. I made up the recipe slightly mainly because I wanted to use up my milk and yoghurt and thought it would add a nice moistness to the cake. The burst of fresh raspberry in the cake was delicious and the white chocolate chips added sweetness and a slight crunch.

I'm entering this to Treat Petite hosted by Kat from The Baking Explorer and Stuart from Cakeyboi. The theme this month is 'Who will you bake for?' in conjunction with World Baking Day on May 18th. I baked these for a brain tumour support group so I hope it qualifies!

I'm also sending it to the Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... The theme this  month is favourites. Raspberry and white chocolate is one of my favourite flavour combinations even though I don't generally like white chocolate. However, it works perfectly with raspberries and it's also a summer favourite which we are heading into (hopefully!).

 adding fresh raspberries to the mix 

 ready to go in the oven 

 ready to be iced 

 I decided to pipe a rose on top so that it would be flat

 I added some sprinkles and the cake topper 

Makes 12 cupcakes
For the cupcake
113g butter
120g caster sugar
140g self raising flour
1/2 teaspoon bicarbonate of soda
2 eggs
60g yoghurt
100g white chocolate chips
150g fresh raspberries
60mls milk
1 teaspoon vanilla extract

For the icing 
100g butter
200g icing sugar
2 tablespoons smooth, seedless raspberry jam
few drops of pink food colouring
few drops of milk, depending on consistency required

• Preheat the oven to 180C.
• Cream the butter and sugar until pale and fluffy.
• Add in the eggs, one at a time, mixing well between each addition. 
• Mix in the yoghurt,vanilla extract and milk and then the flour and bicarbonate of soda.
• Finally stir in the fresh raspberries and white chocolate chips by hand. 
• Divide evenly into 12 cupcake cases and bake for 15-18 minutes or until golden brown and a skewer inserted into the centre comes out clean. 
• Allow to cool completely before decorating. 
• To make the icing, beat the butter and icing sugar until smooth. 
• Add in the food colouring and continue mixing.
• Finally add in the raspberry jam and beat until smooth. You may need a few drops of milk depending on the consistency of the frosting. 
• Pipe on top of cupcakes and decorate as desired.