Method:
To make the cupcakes:
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Preheat the oven to 180C & line a muffin tray with 12 cases.
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Mix the dry ingredients in a large bowl.
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Mix the m!lk, vanilla, vegetable oil an cider vinegar in a jug then pour into the dry mix. Stir until smooth. Divide the mixture equally between the 12 muffin cases and bake for 18- 20 minutes.
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Use a skewer to test the middle of the cupcakes come out clean.
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Leave to cool then cut small holes in the centre of the cupcakes. You can use a small sharp knife to hollow out the centres.
To make the filling:
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Pop the raspberries into a saucepan and add the sugar. Heat until the sugar melts and the mix goes thick.
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Remove from the heat, pop in a bowl and allow to cool.
To make the topping:
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Add the ingredients to a large bowl and whisk until thick.
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Place in the fridge for 15 minutes.
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Add the topping to a piping bag fitted with an open star tip nozzle. Pipe a swirl of the topping onto the top of each cupcake.
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Top with fresh raspberries and grated white chocolate & store in the fridge.
