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Mini cakes with raspberry mascarpone icing

Fat Mum Slim /


185g butter
1 cup sugar
1 teaspoon vanilla
3 eggs
2 cups self-raising flour
1/4 cup milk

250g mascarpone
50g icing sugar, sifted
1 punnet of raspberries


To make the cake:
1. Preheat oven to 180ºC. Get 6 mega-muffin cases ready for filling.
2. Place butter and sugar in a bowl. Mix with beaters until combined and fluffy.
3. Add in vanilla and eggs {one at a time, beating after each}.
4. Add in flour and milk and mix for 3-5 minutes until the mixture is creamy.
5. Fill the 6 mega-muffin cases until they’re two-thirds full.
6. Place in the oven and cook for 15-20 minutes until golden and cooked through. Use a skewer to check. If it comes out clean, they’re cooked.

To make the icing:
1. While the cakes are cooking place mascarpone in a bowl and stir through icing sugar with a spoon.
2. Keep 6 raspberries aside {to use as topping for the little cakes}. Puree the rest of the raspberries and mix through mascarpone mix. Place back in fridge while the cakes cool.
3. Once cakes are cooled top with the icing, and place a single raspberry on top of each.