Pink tea party cakes

Serves:

Makes 12-14

Ingredients

• 1 1/3 cups (200g) plain flour
• 1 tsp baking powder
• 2/3 cup (160g) caster sugar
• 1 tsp vanilla extract
• 1 cup natural yoghurt
• 2 eggs
• 160g butter, melted
• 1/2 cup frozen raspberries

For icing:

• 2/3 cup frozen raspberries, plus extra to serve
• 100g butter, softened
• 2 cups (300g)  icing sugar, sifted

Method

Preheat oven to 190°C (170°C fan-forced). Line a 12-hole muffin tin with cupcake liners.

In a large bowl, combine flour, baking powder and sugar. Add vanilla, yoghurt, eggs and melted butter and whisk until smooth. Stir through raspberries.

 Fill each liner 2/3 full with batter. Bake for 25 minutes.

For icing:

For icing, press raspberries through a sieve to remove seeds. Beat together with butter and icing sugar until smooth.

Once cakes are cool, spread a thick layer of icing on the top and decorate with whole raspberries.

Notes

• Frozen raspberries are best for this recipe. You could use blueberries in the cakes if you prefer but you will need raspberries in the icing to create the rich pink colour.
• Make tiny cakes by using a mini-muffin tin.
• Recipe by Greer Worsley, who blogs at Typically Red.

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Serving Suggestions

Note