I prepared these mini cakes for my daughter”s birthday because raspberries are her favorite things in the world, after a grey donkey of course! As soon as she grasped one she knew something good was coming and her angel-face just lit up. She foraged all the raspberries off the cake before plunging her fingers in the icing. She carefully examined the texture then licked a small sample, lifted it up with her small palm and pushed into her mouth devouring it in seconds. All that remained was the clown smile of the tasty icing on her face.
For the cream cheese icing
70 g soft butter
200 g cream cheese (cold)
400 g icing sugar
225 ml milk
1 tablespoon white vinegar
115 g butter
1 teaspoon baking powder
300 g caster sugar
1/2 teaspoon salt
240 g self raising flour
75 g cocoa powder
1 teaspoon red food colouring
zest and juice of 1 lemon
100 g raspberries, cut halves
Soften up the butter a little with a mixer then gently combine with the cream cheese. Never mix for too long else the frosting will be runny. Add the icing sugar then put the mixture into the fridge for at least 15 minutes.
Preheat the oven to 200 °C and prepare the muffin tin with muffin paper.
Mix the milk and vinegar in a cup and put aside for 6 minutes.
Mix all the dry ingredients together in a bowl then in another mixing bowl combine the butter with the sugar until the color becomes light. Add the eggs one by one and mix well on low speed. Add the dry ingredients mixture with the milk and vinegar and mix well. Finally combine the batter with the lemon juice, lemon zest and the food coloring.
Fill up the muffin papers into 3/4 high then bake in the hot oven for 20 minutes.
Remove the mini cakes from the tin and cool down completely before decorating. Slice them up into 2 or 3 pieces, put some raspberries and cream cheese icing between the layers and decorate the top.
Try a combo of lime and coconut instead of cocoa powder and lemon.
Calories: 406 Carbs:64 g Protein: 4.8 g Fat: 14.8