Get the kids in the kitchen and whip up these pretty Raspberry & White Chocolate Cupcakes for Mother’s Day, thanks to Kate Shimmins of Flossie Pops Cakery.

With a delicious white chocolate frosting and a sprinkling of raspberries, inside and on top, these are so simple to make. The kids will love bashing the frozen raspberries into tiny pieces (which stops the cakes being soggy) and you’ll be fighting over who gets to do all the fancy swirls with the piping bag.

For this you will need a 12-hole muffin tin, 12 muffin cases and a medium ice-cream scoop. The scoop is a handy way of making sure you have an even amount of cake batter in each muffin case.

If you’ve forgotten to take the butter out of the fridge in time and it’s as hard as a rock, use this simple tip to soften it in an instant. Pour boiling water into a glass or mug and allow to heat up for a second or two. Pour the hot water out and invert the glass over your butter. Leave for about 15 to 20 seconds and your butter will be soft enough to cream into cake batter.

 Most supermarkets stock white chocolate chips but if you can’t find them, just break a white chocolate bar into small pieces. Happy Mother’s Day!

This recipe makes 12 cupcakes.

Ingredients:

150g unsalted butter

150g caster sugar

3 large eggs

100g plain flour

1/2 tsp baking powder

50g white chocolate (melted)

40g white chocolate chips (or chopped up white chocolate)

60g frozen raspberries

For the frosting:

150g unsalted butter, softened (but not melted)

250g icing sugar

50g white chocolate (melted)

Fresh or frozen raspberries to decorate

Method: 

Pre-heat the oven to 180C (160C fan)/ 350F/ Gas Mark 4 

Place the paper cases in the muffin tin

Using a stand mixer or an electric hand whisk, cream together the butter and caster sugar until light and fluffy and the colour has changed to almost white.

Gradually beat in the eggs.

Stir in the flour and baking powder then add the melted chocolate and mix well.

Put the frozen raspberries in a bowl and bash into little pieces with the end of a rolling pin (this stops the cakes getting soggy)

Stir the raspberry pieces and chocolate chips into the mixture.

Using a medium-sized ice cream scoop, scoop equal quantities of mixture into each muffin case.

Bake for 20 - 25 minutes until the cakes bounce back when gently pushed with a finger (make sure an adult does this bit!).

For the frosting:

Using a stand mixer or an electric hand whisk, beat together the unsalted butter and icing sugar for several minutes until really light and fluffy and very pale in colour.  Then beat in the cooled melted white chocolate.

Put the mixture in a piping bag and using a big piping nozzle, pipe swirls on top of each cupcake once they are completely cooled.  

You can also use a plastic bag and snip the corner off to create a simple swirl or even use a palette knife to spread the frosting on before topping each cake with a fresh or frozen raspberry.