Preheat your oven to 180C/160CFan and get your 12-15 Iced Jems Baking Cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!)
Cream together the Butter and Caster Sugar till light & fluffy and smooth!
Add in the Beaten Eggs and Self Raising Flour and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overdo it!
Add in your White Chocolate and Raspberries and fold through!
Spoon you cupcake mix into your Baking Cups and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Once the cakes are cool, make the buttercream frosting – melt your white chocolate until smooth and leave to cool.
Beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
Once all of the Sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again till smooth!
Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes!
Decorate your cupcakes how you like – I use Sprinkles, freeze dried raspberries, and a fresh raspberry – ENJOY!
YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used. You can’t use stork, or a spread, or a substitute for buttercream.
I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.)