Raspberry & White Chocolate ‘Cup’cakes
INGREDIENTS:
- 20g unsalted butter⠀
- 1 tbsp caster sugar⠀
- 0.5 tsp vanilla extract⠀
- 4 tbsp self-raising flour⠀
- 2 tbsp milk⠀
- 5 raspberries⠀
- 3 squares white chocolate, chopped⠀
METHOD:
- Place the butter in a microwave-safe cup or mug. ⠀
- Heat in the microwave for 30-60 seconds until the butter is melted.⠀
- Mix in the caster sugar and vanilla extract.⠀
- Stir in the flour and milk until the mixture is smooth.⠀
- Push the raspberries and white chocolate chunks into the mixture.⠀
- Microwave for 60-90 seconds on high (800-1000W). The baking time will depend on your microwave temperature. The cake is ready when it’s risen and has started to pull away from the edge of the cup.⠀
- For an extra special treat, top with whipped cream or ice cream. Dig in and enjoy!⠀