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.
These are not muffins. There’s no milk, or cream or yoghurt in the ingredients list and it's an ordinary butter cake mix baked in muffin tins, just for the variety. And I can't really call them cupcakes either because there is no icing, no pink colouring, little roses or piles of swirly-whirly chocolate buttercream on top.
So I’m calling these little numbers muffers.
Muffin cases are handy, otherwise the cakes might not be too keen on coming out of the tin and you might need to eat them with a spoon straight out of the tin and end up eating them all at one go cause they’re so good. If you are clean out of muffin paper cases make sure you butter and flour the muffin tin very well. A good trick is to then put it in the fridge to chill and set, while you’re making the mix.
raspberry muffersServings: makes 16 cupcakesTime: 50 minutes
- 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)
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.
5. Bake for about 20-25 minutes, until the skewer inserted into one comes out clean.
6. They won’t rise over the top like muffins do, but will be peeking up from the cases in a dainty elegant way.