Tangy raspberry sponges filled with raspberry goo, topped with a duo of raspberry & white chocolate buttercream, finished with a raspberry & white chocolate bark? Is that too much raspberry..? NEVER! Sally is back to show you how to make this Crumbs & Doilies classic! Raspberry Goo 400g Fresh or Frozen Raspberries 225g Caster Sugar Cupcakes 125g Self Raising Flour 125g Caster Sugar 1/4 tsp Bicarb 30g White Chocolate Chips 125g Soft Butter 2 Eggs 1.5 tbsp Milk 1-2 tbsp Raspberry Goo Buttercream 285g Softened Unsalted Butter 450g Icing Sugar 130g White Chocolate Raspberry Goo Milk to loosen Chocolate Bark 100g White Chocolate Handful Freeze Dried Raspberries ✨
