White chocolate raspberry cup!

Delicious, sweet and fruity chocolate raspberry cupcakes with white chocolate and raspberry sponge cake, chocolate buttercream and more! 9 150 g sugar
3 medium eggs
150 g baking powder
150 g white chocolate with chocolate
150 g raspberries
White chocolate buttercream
125 g salted butter (at room temperature)
250 g powdered sugar
150 g white chocolate (melted) ). )
Beat the butter and powdered sugar until light, fluffy and light!
Add the beaten eggs to the flour and beat on medium speed for another 20-30 seconds – it really doesn’t take long, you don’t want to overdo it!
Add white chocolate and raspberries and mix!
Pour the mixture into your baking dish and bake in the oven for 18-20 minutes or until cooked through! Let cool on a rack.
Once the cakes have cooled, prepare the frosted buttercream; Melt the white chocolate until smooth and let it cool.
Beat butter until smooth; This may take a few minutes. Add 1/3 of the powdered sugar, one at a time, making sure the sugar is fully incorporated!
Once all the sugar is mixed and smooth and creamy, add the white chocolate and beat again until smooth! Apply the cream to the glass with the
2D closed star eraser!
Decorate your cupcakes however you like – I use licorice, freeze dried raisins and fresh raspberries – ENJOY!