Step 1

Preheat oven to 180°C. Line twenty-four 13-cup? (80ml) capacity muffin pans with paper cases.

Step 2

Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition.

Step 3

Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.

Step 4

Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

Step 5

To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined.

Step 6

Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar.

Step 7

Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.