Preheat oven to 180 C/ 160 C fan. Line a 12-hole muffin tin with paper cupcake cases.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, and beat until well combined.
Add the vanilla and salt and stir well.
Sift over the flour and fold in with the milk to form a soft dropping consistency.
Spoon into the prepared baking cases and bake in the centre of the oven for 15 minutes or until well risen and golden. A skewer inserted in the middle of the cake will come out clean when ready. Transfer to a wire rack to cool completely.
To prepare the frosting break the chocolate into a small heatproof bowl and suspend over a pan of barely simmering water to melt. Leave it to cool to room temperature.
Beat together the softened butter and the icing sugar until light and creamy. Add the melted, cooled white chocolate and beat, adding enough double cream to reach the desired consistency.
When the cupcakes are cooled, use a small teaspoon to remove a one inch core from the cupcake. Fill with 1/2 tbsp of raspberry jam and return the centre cupcake piece.
Frost the cupcakes with a piping bag fitted with a large star nozzle and decorate with gold chocolate curls.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.