As a first anniversary gift for my husband I made a replica of our wedding cake, which was a White Chocolate Mud Cake served with Raspberry Coulis. Instead of a large cake I made 12 cupcakes and you can too...
Here is the recipe I used for the white chocolate cupcakes.
Here is a great recipe for white chocolate icing.
MICROWAVE RASPBERRY COULIS RECIPE
300 grams frozen raspberries
1/3 cup caster sugar
Place the sugar and raspberries in a large microwave safe bowl and stir.
Cook in the microwave for 2 minutes and then stir.
Cook in the microwave for a further 2 minutes and then stir.
Return to the microwave for a further 2 minutes and stir.
Place a sieve over a medium sized bowl and pour in the raspberry mixture. Use the back of a spoon to push the liquid through (leaving the raspberry seeds in the sieve).
Serve drizzled on your white chocolate mud cakes.
Keeps in the fridge for 3 days.