Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the lactose free yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
Add the lactose free yogurt mix and melted lactose free butter, and quickly fold in with a spatula or metal spoon – don’t overwork it.
Add a few raspberries to each case. Spoon the mix into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch.
Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
White chocolate frosting: Melt the lactose free chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool.
Beat the lactose free butter and icing sugar in a large bowl until creamy. Beat in the lactose free chocolate. Cover and chill for up to one month.
Up to 48 hrs before serving (or the day before if it’s really hot), bring the frosting back to room temperature, then spread over the cakes.
Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.