Mini White Chocolate, Raspberries and Cream Cupcakes

Having some friends over for a tea party so I decided to make these.

Ingredients

(makes about 30)

for the cupackes

100g self-rasing flour

100g caster sugar

100g margarine

100g raspberries 

20g grated white chocolate

2 eggs

for the topping

100g white chocolate 

100ml double cream

70g rasberries 

About 30 whole raspberries

Method

The topping for these cupcakes needs to be made the day before you want to serve them as it needs to cool over night.

Whip the cream in a large bowl until it starts to thicken. 

Whip in the the raspberries until almost smooth.

Melt the chocolate until runny.

Fold the chocolate into the the cream and raspberries.

Place in the fridge to cool for at least 12 hours.

To make the cupcakes

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 15 mins then allow to cool.

Once cool, ice the cupcakes with the cooled topping

Place a whole raspberry on top of each