Ingredients
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease a 12 hole 125ml muffin tin.
- Put butter and sugar in a large bowl and beat until pale and creamy. Add eggs, one by one, then add vanilla and beat until well combined.
- Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth.
- Divide mixture between muffin holes and bake for 20 minutes. Remove from the oven and leave in the tin for at least 10 minutes. Turn out on rack to cool.
- For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly.
- Gently beat in the sour cream until icing is thick and creamy.
- Spread icing on the cooled cupcakes and decorate with raspberries.