| | Little raspberry cakes
Little raspberry cakes
Little raspberry cakes 4.3-5 9
  • Calories: 394 kj
  • Fat: 6g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.
  2. Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.
  3. Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.
  4. Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.
Time for preparing:
20 min.
Servings:
36

Ingredients:

  • 180g butter, chopped
  • 1 1/2 cups icing sugar, sifted
  • 1/2 cup White Wings Plain Flour
  • 1/4 cup cocoa powder
  • 1 1/4 cups ground almonds (almond meal)
  • 5 eggwhites
  • 1 teaspoon vanilla extract
  • 36 fresh raspberries or frozen raspberries
  • icing sugar, to serve
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