Lots and Lots of Cake – Raspberry and White Chocolate Cake

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For a 8 inch Cake or 8 cupcakes

125g softened unsalted butter

1/2 cup caster sugar

3 eggs

80g melted white chocolate

3/4 cup plain flour

1 teaspoon baking powder

1.  Using an electric mixer beat the butter and sugar until creamy and pale.  Add each egg separately and mix to combine.  Add the melted chocolate and slowly mix to combine.  Sift in the flour and baking powder and mix gently until just combined.  Place into either the greased and lined cake tin or into 8 cupcake cases in a muffin pan.

2.  For the cupcakes bake in a 170c oven for 18 minutes or until a skewer inserted comes out clean.

3.  For the cake, bake in a 170c oven for 1 hour or until the cake tester comes out clean.

4.  Once cooled, frost with your favourite icing

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