Cupcakes

1. • 220g all-purpose flour

   • 200g granulated sugar

   • 2 teaspoons baking powder

   • 1/2 teaspoon salt

   • 113g unsalted butter, room temperature

   • 2 large eggs

   • 2 teaspoons pure vanilla extract

   • 240ml whole milk

   • 200g fresh or frozen raspberries

Frosting

1. • 113g unsalted butter, room temperature

   • 450g powdered sugar

   • 200g white chocolate, melted and cooled

   • 2 teaspoons pure vanilla extract

   • 2-3 tablespoons whole milk

   • 1/2 teaspoon salt

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, mix together butter, eggs, vanilla extract until well combined.

4. Alternating between the flour mixture and whole milk, add the dry ingredients and wet ingredients to the bowl with the butter mixture, mixing until just combined.

5. Fold in the raspberries gently.

6. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

7. For the frosting, beat the butter in a large bowl with an electric mixer until light and fluffy.

8. Gradually add in the powdered sugar, melted white chocolate, vanilla extract, and beat until fully combined.

9. Gradually add in the whole milk, a tablespoon at a time, and beat until the desired consistency is reached.

10. Stir in the salt.

11. Once the cupcakes have cooled, pipe the frosting onto each cupcake using a piping bag and top each with a few fresh raspberries if desired.