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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:

  1. Place the butter in a microwave-safe cup or mug. ⠀
  2. Heat in the microwave for 30-60 seconds until the butter is melted.⠀
  3. Mix in the caster sugar and vanilla extract.⠀
  4. Stir in the flour and milk until the mixture is smooth.⠀
  5. Push the raspberries and white chocolate chunks into the mixture.⠀
  6. 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.⠀
  7. For an extra special treat, top with whipped cream or ice cream. Dig in and enjoy!⠀
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