Raspberry and White Chocolate Cupcake

Raspberry and White Chocolate Cupcake

Base:
125g butter
125g caster sugar
125g self raising flour
2 medium eggs
2tbsp water
2 drops of vanilla essence
2 drops of brandy
Squashed raspberries (number to preference)

Icing:
150g unsalted butter
225g icing sugar
2tbsp hot water
1 drop vanilla essence
1 drop raspberry essence (leftover juice from squashed fruit)
pink/red food colouring

Decoration:
Sprinkle white chocolate bits

Serves 12

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