Recipes

1.Preheat the oven to 180 degrees celsius and line a muffin tin with cases.

2. In a medium sized bowl sift together the flour, baking powder and salt to remove lumps.

3.In a separate bowl cream the butter and sugar together until light and fluffy, 3-5 minutes.

4.Add eggs one at a time and beat well after each one to make sure it is fully combined, if there are any signs of curlding add a tablespoon of flour.

5.Slowly add the flour to the butter mixture, in additions, and beat at a slow speed until fully incorporated.

6.Beat in the sour cream and raspberry extract and then stir in chocolate chunks.

7.Divide the mixture between the cases and fill 3/4 full and bake for 15-20 minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool for 5minutes and then place on a wire rack and allow to cool for a further 30 minutes until frosting.

Raspberry Cream Cheese Frosting

115g cream cheese

500g icing sugar

1/2 teaspoon raspberry extract or 2 tablespoons raspberry jam

few drops of pink food colouring

60g butter

white chocolate buttons to decorate

1.Beat cream cheese and butter together until light and airy and add raspberry extract or jam.

2.Slowly beat in the icing sugar until your desired consistency has been achieved.

3.Add food colouring if desired and pipe onto cooled cakes and top with a white chocolate button.