Method (cupcakes)

1. Preheat oven to 180 degrees c and line a cupcake tin with 9 cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
3. In a large mixing bowl, add the flour, sugar, grated dairy-free white chocolate, baking powder and bicarbonate of soda. Mix well to combine.Add the oil to the ‘buttermilk’ and whisk to combine.
4. Add the wet ingredients into the dry and mix until a smooth batter.
5. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
6. Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
7. Place the cupcakes on a cooling rack and allow to cool fully before frosting/filling. You can even place the cupcakes into the fridge to chill overnight before decorating.

Method (compote)

1. Place the raspberries into a medium-sized saucepan and sprinkle over the sugar and lemon juice.
2. Place on top onto the hob over a medium to high heat and bring to the boil. It will go thick. Once thick, remove from the heat and allow to cool before using.

Method (buttercream)

1. Get the recipe here.
2. Add the buttercream into a piping bag fitted with an open star tip nozzle.
3. Core each cupcake with an apple corer or knife and add in some of the compote.
4. Pipe a swirl of buttercream on top of each cupcake.
5. Decorate with a drizzle of melted white chocolate, grated white chocolate, freeze friend raspberries.
6. I rolled some raspberries in white sugar and added one to the top of each cake
7. Serve these cupcakes fresh or store in a sealed container in the fridge. The buttercream will firm up in the fridge, so allow them to come to room temperature before serving.
8. Best eaten within a few days.