• Melt the butter and chocolate together in a large pan over a gentle heat.
  125 g unsalted butter, 75 g white chocolate
• Stir in the sugar, then beat in the eggs and vanilla extract.
  150 g golden caster sugar, 2 large eggs, 1 tsp vanilla extract
• Sift in the dry ingredients, then stir in the yoghurt.
  80 g wholemeal flour (whole wheat), 80 g plain flour (all purpose flour), 20 g coconut flour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 70 g Greek yoghurt
• Spoon roughly half of the batter into 12 cupcake cases. Place 2 raspberries in each case then spoon over the rest of the batter. Bake at 180℃ (350℉, Gas 4) for 22 mins, then leave on a rack to cool.
  24 raspberries

White Chocolate Raspberry Cream

• Meanwhile, heat the cream to boiling point and pour over the chocolate. Stir until smooth then leave to cool.
  100 ml double cream (heavy cream), 25 g white chocolate
• Blend the raspberries with the icing sugar then sieve to remove the seeds.
  100 g raspberries, 2 tbsp icing sugar
• Whisk the white chocolate cream until stiff, then fold in half of the raspberry puree. Spoon this over the cupcakes, then drizzle with the remaining puree.