Raspberry and White Chocolate Cupcakes

Ingredients

1 Large Egg

45g Unsalted Butter

20g Vegetable/Sunflower Oil

90g Full Fat Yogurt

30g Raspberry Stuff HERE

120g Plain Flour

50g Caster Sugar

15g Dark Sugar

1 Tbsp Milk Powder

1 Tsp Baking Powder

1/8 Tsp Salt

1Tsp Vanilla Extract

100g White Chocolate (I recommend Callebaut W2)

Method

Makes 5 Large Muffins

Pre Heat your oven to 220C/200CFan/425F/Gas7

Line your muffin tin with liners, we recommend tulip cases

Into your mixing bowl place your flour, sugars, baking powder, salt & milk powder. Give these a quick mix around and then on the top place your “room temp” cubed butter. Begin on a low speed with the paddle attachment, then gradually build up to medium. The mix should resemble breadcrumbs, or sand on the beach (ohhh if only!!)

In a separate bowl mix together the yogurt, rasp stuff, egg, oil & vanilla. Mix them together and then pour this over the “breadcrumb” mixture. For a very short time mix these together, say 20 seconds, scrape down and then 20 seconds more.

Remove the bowl from the mixer and fold in the white choc chips. Fill each tulip case 3/4 full and bake for 6 minutes. Once the timer goes off, without opening the oven reduce the temp to 190C/170CFan/375F/Gas5 for a further 12-14 mins. A skewer should come out clean, crumbs are fine! Cool on a rack and enjoy. If they are not as soft the next day you can give them a quick warm in the oven or a ping in the microwave.