PRODUCT OF THE MONTH - BELGIAN WHITE CHOCOLATE

White Chocolate Cupcakes with Raspberry Frosting

Ingredients; 180gm soft, unsalted butter

3/4 cup caster sugar

4 eggs

120gm belgian white chocolate, melted

1 cup plain flour

1 tsp baking powder

Raspberry Frosting;

125gm soft butter

125gm cream cheese

150gm raspberries, pureed

Method; 1. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in to combine. Line two 6-hole muffin tins with 12 paper cases, then divide mixture. Bake at 180C for 20mins or until cakes spring back when lightly pressed.

2. For raspberry frosting, using an electric mixer, beat butter and cream cheese until fluffy, and icing sugar and beat until soft peaks form, then add raspberry puree and beat until combined. Spread frosting over cupcakes and top with raspberries to finish.