Continuing the summery fruit theme…… here is a simple bake, perfect for afternoon tea! I have had this recipe forever, but have never posted it before. They are super delish left baked plain, but I added a small dob of icing for glue and topped with another fruit. Whatever.
This quantity makes about 18 cup cakes. I lined a 12 [x2] hole muffin tin with cup cake cases. Pre heat your fan oven to 160C
8 oz softened butter
6 oz caster sugar
2 oz cornflour
6 oz SR flour
6 oz fresh raspberries + extra for topping if using
First off, unless they are very small, gently tear the fruit in half or pieces. Sift together the flour and cornflour.
In a medium bowl, cream the butter and sugar until light and fluffy, as per. Add the eggs, one at a time, adding a small amount of the flour with each addition. Now fold in the sieved flours and finally gently stir through the raspberries before spooning the mixture into your bun cases. Filling to about three quarters full.
Bake for around 25-30 mins and place on a wire rack to cool, before lightly dusting with a little icing sugar - or make a topping as I did above.
So good!! In fact absolutely brilliant. The smell when they come out of the oven is amazing.