makes 24 cakes
1 3/4 cup cake flour
1 1/4 cup all purpose flour
1 3/4 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup butter, room temperature, cut into 1/2 inch cubes
1 cup milk
1 cup raspberries
1/4 chopped white chocolate
preheat oven to 350f or 180c
Cream together the butter and sugar until pale and fluffy, then add the eggs one at a time, sift in the flours, baking powder and salt then add half the raspberries and mix to crush them, then stir in the rest and add the white chocolate.
Spoon into cupcake cases and bake for 25 minutes or until a knife comes out clean.
to make frosting
200ml double cream
1 cup cream cheese
1/3 cup icing sugar
Whip cream and icing sugar and vanilla until stiff peaks form add the cream cheese and pink colouring and mix until well combined, add a tbsp on to each cake and put the rest into a piping bag with a petal nozzle
Smooth out the frosting to completely cover cake.
With the widest part of the nozzle nearest to the cake pipe a circle to form the centre of the flower, then pipe another layer of frosting around it.
Start piping petals starting touching the cake and bringing the piping bag up and making a semi circle. continue piping larger petals, flicking out your wrist slightly the further out you get.
Keep adding petals until the whole cake is covered :)