Add the self-raising flour, baking powder and eggs and again mix until smooth.
Add 150g of the raspberries and 200g of the grated white chocolate 
and fold gently with a spatula to combine but not overwork and break the chocolate pieces.
Using an ice cream scoop
fill your cupcake/muffin cases and bake at 180 degrees c for approx 25 minutes.
While they cool add the whipping cream, icing sugar and 150g of raspberries to your mixer and beat on high until all combined and fluffy.
Add to the tops of the cupcakes and finish with a fresh raspberry and sprinkling of chocolate. (a little boy is to blame for me not having a fresh raspberry on top of each – those little hands and mouth work fast!)
Add to the tops of the cupcakes and finish with a fresh raspberry and sprinkling of chocolate. (a little boy is to blame for me not having a fresh raspberry on top of each – those little hands and mouth work fast!) 
The topping for these cakes is made with fresh cream so it is best to bake the cakes in advance and decorate on the day to be eaten.
