- Add all ingredients (except Raspberry Millionaires Caramel) into a bowl fitted with a beater.
- Mix for 1 minute on low speed.
- Scrape down.
- Mix for 6 minutes on medium speed.
- Deposit 45g into each cupcake case.
- Bake at 182℃ for 25-30 minutes.
- Heat Raspberry Millionaires Caramel and add 25% butter to make a butter cream-style icing.
- Pipe approximately 30g onto each cupcake.
- Sprinkle on white chocolate curls to finish.
Yield: 37 cupcakes