White Chocolate & Raspberry Cupcakes

Method

1. Preheat oven, line cupcake tin

   - Pre-heat your oven to 170 fan. Line a cupcake tin with cupcake cakes and set to one side.

2. Cream butter and sugar

   - In a large bowl, mix the butter and sugar together until light and creamy.

3. Add flour, baking powder, and eggs

   - Sift in the flour and baking powder, then add in the eggs one at a time. Mix all the ingredients together until they form a smooth batter - don't overmix.

4. Bake

   - Pour into the cases and bake until golden and fluffy (around 10-15 mins).

5. Cool cupcakes

   - Remove cupcakes once cooked and leave to cool.

6. Make buttercream

   - Meanwhile, make the buttercream by; Mixing together the butter, icing sugar and milk until smooth.

7. Add on jam and buttercream

   - Once the cupcakes have cooled down, slice the tops off (where the cake meets the top of the cupcake case) and place about a teaspoon of the Raspberry jam in and top with a little butter cream too before popping the top of the cupcake back on top.

8. Ice and top with popcorn and raspberries

   - Spoon the buttercream into a piping bag and pipe the icing on top of the cooled cupcakes and decorate with Joe & Sephs White Chocolate & Raspberry Popcorn Bites and fresh raspberries. Sprinkle with a little icing sugar too. ENJOY!