Ingredients

Cupcakes

170g Avonmore butter
170g Caster Sugar
170g Self Raising Flour
1 teaspoon of baking powder
2 Golden Irish Eggs, plus 1 egg yolk
Vanilla Extract
Milk

White Chocolate Icing

280g Avonmore butter,
280g icing sugar, sifted
200g white chocolate, melted and cooled

To decorate

250g Raspberries

Method

White Chocolate Icing

For the white chocolate icing, melt the chocolate in a glass bowl over a saucepan of boiling water. Cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. Allow to cool in the fridge for half an hour.

Cupcakes

Line a large cupcake tin with paper cases. Pre-heat the oven to 180oC.

Using an electric whisk, combine the butter and sugar in a bowl until pale yellow and creamy.  Add the eggs and yolk, whisk to combine.

Add 1 teaspoon of baking powder to the flour. Sieve in the flour bit-by-bit and gently stir into the butter, sugar and egg mixture into the using a large spoon.  Add 1-2 teaspoons of vanilla essence. Add 1-2 tablespoons of milk to loosen the mixture.

Divide the mixture into the cupcake cases and bake for 15 – 20 minutes or until golden brown. Allow to cool on a wire rack.

Decoration

When the cupcakes and icing have completely cooled. Put half of the icing into a piping bag with a serrated triangle edge and decorate the cupcakes with the icing.  Add one raspberry to the top of each cupcake.