A classy addition to any kind of afternoon tea.
- 130g self-raising flour
- 130g caster sugar
- 130g butter or margarine
- 5ml (1 tsp) baking powder
- 2 large eggs
- 60g fresh or frozen raspberries
- 90g white chocolate
- 250g unsalted butter
- 500g icing sugar
- Pre-heat oven to 175°C/350°F/gas mark 5 and place appropriate number of muffin cases in a muffin tray.
- Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
- Measure out flour into a separate bowl and add the baking powder – gently stir together.
- Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well.
- Repeat step 4 with the other egg.
- Chop the raspberries until they have turned to a liquid.
- Chop the chocolate into small chunks.
- Gently stir in the remaining flour, raspberries and white chocolate.
- Scoop mixture into cases up to about half full.
- Place the mixture in the oven for approximately 15-20 minutes. Check after 15 minutes to see if cooked. Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
- Remove cakes from the tin and place them on a wire rack to cool completely before decorating.
- For the butter icing you first need to soften the butter.
- Carefully add icing sugar to avoid clouds of icing dust.
- Mix until fully incorporated and butter icing becomes whiter.
- Using a large star nozzle, pipe swirls of butter icing onto the cakes.
- Decorate with a fresh raspberry, grated white chocolate, edible sprinkles or any other edible decorations as desired. Cover and refrigerate any left over butter icing.
Serve with risotto Milanese, buttered pasta or polenta.Serve at an afternoon tea.
- Category: Dessert
- Cuisine: English
- Serving Size: 117.1g
- Calories: 527
- Sugar: 51.5 g
- Sodium: 50 mg
- Fat: 28.5 g
- Saturated Fat: 16.3 g
- Carbohydrates: 64.7 g
- Protein: 2.9 g