Sweet juicy raspberries and creamy white chocolate go together so well. These delicious light and fluffy cupcakes are perfect served with afternoon tea.

Ingredients: (Makes 24)

• 3 eggs
• 175 g/6 oz caster sugar
• 175 g/6 oz self-raising flour
• 175 g/6 oz unsalted butter or margarine
• 115 g/4 oz fresh raspberries
• 115 g/4 oz white chocolate chips
• 285 ml/10 fl oz double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 12 fresh raspberries, to decorate
• Fresh mint leaves, to decorate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Line two 12-cup muffin tins with paper baking cases. Combine the eggs, sugar, flour and butter in a large bowl. Beat for 3 to 4 minutes with an electric whisk until the mixture is pale and smooth. Gently fold in the raspberries and chocolate chips. Divide the mixture between the paper baking cases and bake for 15 minutes until well risen and golden brown. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.

Beat the cream, icing sugar and vanilla with an electric whisk until soft peaks form. Swirl the frosting over the cupcakes and decorate with a raspberry and mint leaves. Store unfrosted in an airtight container for up to 3 days. Use frosted cakes on the day they are decorated.