Finest Vanilla Cupcakes - cooking recipe

Ingredients

250 g softened unsalted butter
250 g caster sugar
4 eggs
2 teaspoons vanilla extract
185 g self raising flour
60 g plain flour
185 ml milk
icing
250 g white chocolate, drops
300 ml sour cream
raspberries, to decorate

Preparation

Preheat oven to 180 degrees Celsius.
Grease a 12 hole 125ml muffin tin.
Put butter and sugar in a large bowl and beat until pale and creamy. Add eggs, one by one, then add vanilla and beat until well combined.
Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth.
Divide mixture between muffin holes and bake for 20 minutes. Remove from the oven and leave in the tin for at least 10 minutes. Turn out on rack to cool.
For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly.
Gently beat in the sour cream until icing is thick and creamy.
Spread icing on the cooled cupcakes and decorate with raspberries.