Raspberry muffers

Tue, 9 September, 2014

⯆ JUMP TO RECIPE

Mini raspberry butter cakes baked in muffin cases - I call them muffers. Raspberries are folded into the butter cake mix and spooned into muffin tins.

raspberry muffers

Servings: makes 16 cupcakesTime: 50 minutes

Tags: fruit, desserts, muffins, cupcakes, summer, autumn

INGREDIENTS

200g butter, softened
160g caster sugar
4 large eggs
200g plain flour
40g cornstarch or potato flour
1 tsp baking powder
rose water or vanilla (optional)
about 300g raspberries
white chocolate chips (optional)

METHOD

1. Prepare 16 muffin cases and insert them into the holes in a muffin tin; the remaining four can be held in ramekins or ovenproof cups.

2. Preheat the oven to 180C/350F/gas 4. Mix the butter with sugar on high speed, until pale and fluffy. Add eggs, one at a time, mixing continuously.

3. Sieve the flours with the baking powder over the mix and fold in with a spatula.

4. Spoon the mix into the cases to fill about a quarter of each. Place 7-8 raspberries in each case, as many as it will take in one layer, then sprinkle the white chocolate chips over the fruit, if using.