makes 24 mini or 12 normal size cupcakes

3/4 cup of flour
1 Pinch of Salt
2 Tsp of Baking powder
1/2 Cup of butter milk
1 Egg
1 cup of sugar
50 oz. white Chocolate (I recommend swiss or belgian chocolate)
1/2 cup of vegetable oil or butter
200g frozen Berries (wild berries or the berries you prefer)

Melt the chocolate. The easiest way, is to break the chocolate in pieces, put it in a bowl and cover the chocolate with boiling hot water. After a few minutes you can slowly pour off the water.
Put the frozen Berries in a little plastic bag and hit the berries into little pieces (I knew the rolling pin has several uses!!!). It only works if the berries are frozen.
Mix all the ingredients besides the berries. Stir it for a while until you reach a smooth mixture. At the end you add the berries and mix them in with a scoop.

Fill the cupcake cups with the batter and bake the Mini’s for 15-18 minutes, the big ones for 20-23 minutes by 375 degrees F (190°Grad)

Frosting:

3/4 cup of Butter, softened
1/4 cup caster sugar
1/4 cup Cream cheese
grated white Chocolate
fresh Raspberries

Mix the butter with the powder sugar and the cream cheese until you have a smooth mixture, then add the fine grated white chocolate.
After you’ve frosten your cupcakes, sprinkle some more grated white chocolate over it and finish with some fresh berries

mmmmh….enjoy!