Christmas Cupcakes

Sweet Christmas cupcakes for the festive season. Thank you Taste.com

200g butter, softened
1 3/4 cups (385g) caster sugar
1 teaspoon vanilla bean paste
4 eggs
2 3/4 cups (415g) self-raising flour
1 cup (250ml) milk
1/4 cup (50g) white choc chips
150g frozen raspberries
Icing sugar, to dust
500g bought white fondant
Bought red icing flowers, to decorate

Buttercream frosting

200g butter, softened
3 cups (480g) icing sugar mixture
1 tablespoon milk.

• Preheat oven to 180°C. Line muffin pans with paper cases.
• Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. 
• Add eggs, one at a time, beating after each addition.
• Add the flour and milk in alternate batches and stir until just combined. 
• Add the white choc chips and raspberries and gently fold until just combined.
• Spoon mixture among paper cases. 
• Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. 
• Transfer to a wire rack to cool.
• To make the frosting, use an electric mixer to beat butter until very pale. 
• While beating, gradually add icing sugar. 
• Add the milk and beat until combined.
• Use a round-bladed knife to spread icing onto each cupcake in a thin layer. 
• Dust a clean surface with icing sugar.
• Roll fondant to a 3mm-thick disc. 
• Use a 10cm-round fluted pastry cutter to cut discs from fondant. 
• Gently smooth fondant onto cupcakes. Decorate with icing flowers.