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
12 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

✨HAVE YOU GOT A COPY OF THE CRUMBS & DOILIES BOOK YET?!✨

Thank you so much for all your support and love for this book we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!

Grab a copy of the Crumbs & Doilies book from Amazon just here https://www.amazon.co.uk/dp/0241610842

YOU CAN ORDER SIGNED COPIES OF THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!
Grab yourself a signed copy of The Crumbs & Doilies Book international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!

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