| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 125 grams Butter chopped, at room temperature
- 2/3 cup Caster Sugar
- 1 teaspoon Vanilla Essence
- 2 Eggs
- 2 cups Self Raising Flour
- 3/4 cup Milk
- 120 grams Raspberries
Icing
- 1 cup Icing Sugar
- 20 grams Butter
- 1 tablespoon Boiling Water
Ingredients
Icing
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Instructions
- Preheat oven to moderate, 180c. Line a 12 hole muffin pan with paper patty pans.
- In a bowl, using an electric mixer beat the butter, sugar and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Fold flour into creamed mixture alternately with milk until just combined, and then fold in berries. Spoon into cases until 2/3 full.
- Bake for 15-20 minutes, until cooked when tested, they will spring back with a gentle touch. Transfer to a wire rack to cool.
- Icing, Sift icing sugar into a bowl and add the butter. Pour boiling water onto the butter, and stir to combine. Spread over the cakes and leave to set.
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