A tasty raspberry and white chocolate cupcake recipe
These delicious raspberry and white choc cupcakes are the perfect freezer-friendly snack to make for the school week ahead!
Ingredients
- 1¾ cups self-raising flour
- ¾ cup caster sugar
- 100g butter, melted
- ¾ cup buttermilk
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- ½ cup White Choc Bits
- 125g punnet of raspberries
- Vanilla-flavoured frosting and extra raspberries, to serve (optional)
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