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Raspberry and White Chocolate Cupcakes

Ingredients

  • 170 g Gluten free self-raising flour
  • 170 g Caster sugar
  • 170 g Butter
  • 3 Eggs
  • 50 g Free from white choc chips
  • 100 g Raspberries

Instructions

  • Preheat the oven to Gas Mark 4 or 180 degrees. Prepare 12 cupcake cases in a muffin tin.
  • Cream together the butter and the sugar in a mixing bowl.
  • Add the eggs and the flour gradually, folding as you go.
  • Add the white chocolate and raspberries and carefully mix these in.
  • Spoon the mixture into cupcake cases (add a few chocolate chips and raspberries to the top of the cakes so that these are visible after baking). Place in the oven for 15 – 20 minutes or until golden brown.
  • Serve and enjoy.