Vanilla (and Raspberry) Cupcakes with a White Chocolate Buttercream

Makes 12

When the Food Baby turned one last month I decided on a rainbow theme for his celebration. On the healthy side of things my sister expertly created some rainbow fruit kebabs, whilst on the more treat side I created some rainbow decorated cupcakes to complement the main rainbow cake.

These had a vanilla and raspberry sponge (although the raspberry is optional), topped with a wickedly rich white chocolate buttercream. I chose to add a sweet decoration on top because at a children’s party the more sugar the better. But otherwise I would either have left them as the plain buttercream or added a fresh raspberry on top.

• Ingredients:
• For the sponge:
• 150g softened butter or baking margarine
• 150g golden caster sugar
• 3 large eggs
• 150g self raising flour, sifted
• 3/4 tsp baking powder
• Pinch of salt
• 1 tsp vanilla extract
• 1 1/2 tbsp milk
• 12 frozen raspberries (optional)

• For the buttercream:
• 125g softened butter
• 250g icing sugar, sifted
• 100g white chocolate
• 1 tsp vanilla extract
• 1 tbsp milk

Step 1: Line a 12-hole muffin tray with cases and preheat your oven to 180c.

Step 2: Beat together the butter and sugar until combined and then add the eggs, one at a time, beating as you go.

Step 3: Add the flour, and beat in along with the baking powder, salt, vanilla and milk until you have a smooth batter.

Step 4: Spoon the batter into the cases so that they are about 2/3 full and then, if you are using the raspberries, place one raspberry in the centre of each.

Step 5: Bake for 20 minutes until the cakes are risen and golden and spring back when pressed lightly.

Step 6: Leave in the tray for 10 minutes and then remove to a wire rack to cool completely.

Step 7: Melt the white chocolate in a microwave-proof bowl in 30 second bursts, stirring after each time. It’ll take about two minutes in total. Leave to cool for five minutes.

Step 8: Whisk the butter and icing sugar together until light and smooth.

Step 9: Add the vanilla, milk and cooled chocolate and continue to whisk until fully combined.

Step 10: Once the cakes are completely cool, spread or pipe the buttercream over the tops. Add any extra decorations you desire (a whole fresh raspberry would work well).