FOR THE CUPCAKES
110g (4oz) butter
110g (4oz) caster sugar
2 free-range eggs, beaten
110g (4oz) self-raising fl our
1 tsp vanilla extract
FOR THE TOPPING
150g (5oz) white chocolate
250g (9oz) icing sugar
80g (3oz) unsalted butter
25ml (1fl oz) cream
4 tbsp raspberries
white chocolate buttons raspberries
1 For the cupcakes, preheat the oven to 180°C/Gas Mark 4. Place paper cases in two 12-hole mini muffi n tins.
2 Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended. Sift in the fl our and fold in gently with the vanilla, until just combined.
3 Spoon the batter into the paper cases and bake for about 10 minutes, until golden and springy to the touch. Place on a wire rack to cool completely.
4 For the topping, melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
5 Beat the butter and icing sugar until fl uffy and pale, then beat in the cream and melted chocolate until smooth. Cool slightly.
6 Rub the raspberries through a sieve into the mixture and beat well.
7 Spread onto the cakes and press chocolate buttons around the sides. Place three raspberries on each cake.