Raspberry White Chocolate Cupcakes | Cupcake Jemma

Tangy raspberry sponges filled with raspberry goo, topped with a duo of raspberry & white chocolate buttercream, finished with a raspberry & white chocolate bark? Is that too much raspberry..? NEVER! Sally is back to show you how to make this Crumbs & Doilies classic!

Raspberry Goo
400g Fresh or Frozen Raspberries
225g Caster Sugar

Cupcakes
125g Self Raising Flour
125g Caster Sugar
1/4 tsp Bicarb
30g White Chocolate Chips
125g Soft Butter
2 Eggs
1.5 tbsp Milk
1-2 tbsp Raspberry Goo

Buttercream
285g Softened Unsalted Butter
450g Icing Sugar
130g White Chocolate
Raspberry Goo
Milk to loosen

Chocolate Bark
100g White Chocolate
Handful Freeze Dried Raspberries

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