Mini Rasberry Cakes
125g Butter, softened
125g Castor sugar
3 Large Eggs
180g Self-raising flour
Pinch of salt
60ml Milk
½ tsp Vanilla extract
12 Raspberries
Icing sugar for dusting
Type of dish
Baking
Occasion, extravagance & level of difficulty
Fast cooking
Bread, cakes and pastries
Basic recipes
Preparation1. Pre-heat the oven to 170⁰C.
2. Lightly grease a muffin tin with cooking spray and set aside for use later.
3. Using an electric beater, beat the softened butter and castor sugar together until smooth. It will almost represent a pale cream. Beat the eggs one at a time, taking care to scrape the sides of the bowl if needed. Fold sifted flour and salt into the butter mixture preserving as mush air as possible to keep your cakes fluffy and light. Finally, stir in the milk and vanilla then mix until smooth.
4. Spoon the batter into the muffin tin. You can fill up the cups to 2/3rds of the way. This will ensure that your cake does not lose form or rises out of the mould. Drop 1 raspberry on top of the batter.
5. Bake the little cakes for 12 – 14 minutes depending on your oven. They should be golden on top. The berry will sink once the batter warms up.
6. Cool to room temperature and dust with icing sugar.
2. Lightly grease a muffin tin with cooking spray and set aside for use later.
3. Using an electric beater, beat the softened butter and castor sugar together until smooth. It will almost represent a pale cream. Beat the eggs one at a time, taking care to scrape the sides of the bowl if needed. Fold sifted flour and salt into the butter mixture preserving as mush air as possible to keep your cakes fluffy and light. Finally, stir in the milk and vanilla then mix until smooth.
4. Spoon the batter into the muffin tin. You can fill up the cups to 2/3rds of the way. This will ensure that your cake does not lose form or rises out of the mould. Drop 1 raspberry on top of the batter.
5. Bake the little cakes for 12 – 14 minutes depending on your oven. They should be golden on top. The berry will sink once the batter warms up.
6. Cool to room temperature and dust with icing sugar.