Vanilla Raspberry and White Chocolate Cup Cakes

Vanilla Raspberry and White Chocolate Cup Cakes

Dainty little morsels of vanilla and white chocolate magic with a pop of raspberry. Delicious!

  • 120g butter, softened
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 ½ cups self-raising flour
  • ½ cup milk


  • 50g butter, softened
  • 150g creamed cheese
  • 3 cups icing sugar
  • 100g white chocolate buttons, melted
  • 1 punnet fresh raspberries for decoration

Method (Makes 18)

Preparation Time: 15 minutes
Cook Time:  20 minutes

  1. Pre-heat oven to 160°c fan forced (or 180°c if not fan forced).  Line a 12-hole muffin tin with paper patty cases.
  2. Using a bench mixer (or electric hand mixer), cream the butter, sugar and vanilla together until pale and fluffy.  Add eggs one at a time, mixing well between each addition.
  3. Stir in half the flour until just incorporated followed by half the milk.  Repeat the process with the remaining flour and milk – don’t over mix.
  4. Fill the patty cases up to two thirds and bake for 18-20 minutes until the cupcakes are light golden.  Cool completely before icing.
  5. For the icing, whisk all ingredients until well combined.  Work quickly to ice the cooled cup cakes as the icing tends to harden quickly.