Ingredients
3 cups self-raising flour sifted
1 cup caster sugar
125 g white chocolate chips
125g butter, melted
1 egg
1 cup milk
1/2 cup cream
1 tsp vanilla essence
200 g frozen raspberries
12 fresh raspberries *to decorate
Method
Sift flour, then add dry ingredients.
Melt butter, add all ingredients, except raspberries, and mix well.
Add frozen raspberries and gently fold into mixture, be careful not to over mix.
Spoon mixture into tray lined with cupcake liners.
Bake at 200C for 22-25 minutes.
