Ingredients

• 150g butter, at room temperature
• 3/4 cup caster sugar
• 2 eggs
• 150g white chocolate, melted, cooled slightly
• 1 cup self-raising flour
• 1 cup plain flour
• 1/3 cup milk
• 150g fresh raspberries
• Fresh raspberries, extra, to serve

WHITE CHOCOLATE FROSTING

• 200g white chocolate, finely chopped
• 1/2 cup thickened cream
• 100g butter, chopped

Method

• Step 1 Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.
• Step 2 Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Combine the flours and fold into the mixture with milk until smooth.
• Step 3 Gently fold in the raspberries until just combined.
• Step 4 Divide the mixture among the cases and smooth the surfaces. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack.
• Step 5 To make the white chocolate frosting: Place white chocolate and cream in a microwave-safe bowl. Microwave on high (800 watts/100 per cent), stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable.
• Step 6 Use an electric beater to beat the frosting in a bowl until pale and creamy. Spoon the icing into a piping bag fitted with a 1cm fluted nozzle. Pipe on to the cupcakes. Top with the extra raspberries.