How do i use freeze dried raspberries in a white choc and raspberry cake? In the batter? in The white choc buttercream filling or both? How much do i use coz I assume i would have to use less than fresh raspberries? (8"cake). These are NOT frozen raspberries. They are a little jar 20g of tiny hard dried raspberries. Do I need to rehydrate them first?

Does anyone have a good white chocolate and raspberry sponge recipe to share?  Im not sure which part to make raspberry and which the white chocolate. Batter or buttercream?

Thank you very much in advance

Hi Lilly, I've made this peach cupcakes once and it uses freezdried peaches. I hope there's something in the post that can help you. 

http://weekofmenus.blogspot.com/2011/07/peach-cupcakes-with-peach-cream-cheese.html

Thank you malou. This was a great help. Gives me an idea of how much and also the fact that I dont have to rehydrate them. Thanks again

:)