Gooey raspberry and white choc

Raspberry and White Chocolate cupcakes

Makes 12 (with enough for some generous bowl-licking too)
preheated oven – 190°C or 175°C in a fan oven

What you need:

120 g Stork spreadGooey raspberry and white choc
300g caster sugar
2 large or 3 medium eggs
2 teaspoons vanilla extract
320g plain flour
1 teaspoon salt
240ml buttermilk
1 tablespoon white wine or cider vinegar
1 teaspoon bicarbonate of soda
125g fresh raspberries
around 24 white chocolate buttons

What you do:

First: Mix together the Stork and sugar until light and fluffy and then add the eggs and vanilla for a good few minutes and until the mixture lightens in colour.

Second: Add half the flour and salt and mix slowly until fully incorporated, then add half the buttermilk. Repeat until all the flour and buttermilk is thoroughly mixed in.

Third: Add the vinegar and bicarbonate of soda on separate sides of the bowl to each other and mix on medium-high for a two minutes.

Fourth: Tear the raspberries into small pieces – it works better if the rasperries are quite firm rather soft and squishy, and hand-stir the pieces into the mixture so they are evenly dispersed in the mixture.

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