Raspberry chocolate cakes
|125 g||Butter, softened|
|½ cup||Caster sugar|
|⅓ cup||Icing sugar, sifted|
|1 tsp||Vanilla essence/extract|
|¼ cup||Raspberry jam|
|1 cup||Self raising flour|
|½ cup||Cocoa powder|
|1 tsp||Baking soda|
|2 cups||Frozen raspberries, or fresh|
|1 to dust||Cocoa powder|
- Heat oven to 160 degC fan bake. Grease 12 individual cupcake or muffin tins.
- Place butter and sugars in a bowl and beat with an electric mixer until pale and creamy. Beat in the eggs, one at a time. Then beat in the vanilla and jam, followed by the milk.
- Sift the flour, cocoa and baking soda over the creamed mixture and stir to combine. Stir in 1 cup of the raspberries.
- Spoon mixture into prepared tins. Bake for 30 minutes or until a skewer inserted in the centre of one comes out clean. Turn out onto a wire rack to cool. Serve topped with extra berries and dusted with cocoa powder.