Add the sugar, eggs, oil and vanilla essence to a large mixing bowl and whisk thoroughly until thick and pale.

Add the flour, bicarb, and yoghurt . Fold in until fully combined.

Chop the white chocolate into small chunks and add to the mixture along with the crushed frozen raspberries.

Fill the cupcake cases between 1/2 and 2/3 full and bake in the oven on 175'C for 25 minutes.

For the ganache, melt the chocolate slowly in a glass bowl over a simmering pan of water.

Once melted add the cream and raspberries and mix well until thick and glossy.

Tip the top of each cooked cupcake in, allow to set for 2 minutes and then dip once more.