8oz Unsalted butter/margarine
8oz caster sugar
4 eggs
8oz self raising flour
1 tsp vanilla extract
55g raspberries
5 oz white chocolate
9oz icing sugar
3oz unsalted butter
25ml single cream
extra raspberries to decorate
1. Preheat the oven to 180c. Line a muffin tray. Cream together the butter and sugar
2. Add one egg and a little bit of flour and mix. Do this with each egg
3. Add the vanilla extract and raspberries and mix. Dive between the cases
4. Cook for about 20 minutes until golden brown. Leave to cool.
5. For the icing, melt the chocolate and leave to cool. Mix together the icing sugar and butter, then add the cream and chocolate and mix.
6. Place into a pastry bag and pipe onto the cakes and add a raspberry for decoration.
Katie
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