225g (8oz) unsalted butter, softened
225g (8oz) caster sugar
225g (8oz) self raising flour
1tsp baking powder
4 eggs
3 tbsp ground almonds
150g (5 1/2 oz) raspberries, plus 18 to decorate
175g (6oz) white chocolate, plus extra and some grated for decoration
Preheat the oven to 180c (350f, gas mark 4)
Line bun tin with paper cases.
Place the butter, caster sugar, flour, baking powder and eggs in a large mixing bowl and beat with an electric whisk for 2-3 minutes.
Mix in the almonds and raspberries then spoon the mixture into the paper cases.
Bake for 18 minutes or until golden.
Melt the white chocolate and drizzle over the cupcakes.
Put a raspberry on each one.
