raspberries, enough for one per cake or two if making normal sized cupcakes
juice of 1/2 a lemon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:12min › Ready in:22min
Heat oven to 200 C / Gas 6.
Mix sugar with the butter and beat until soft with no lumps of butter left. Mix in egg until all one colour. Stir in sieved Flour, baking powder and lemon zest & juice.
Divide mix into cake cases, and press a raspberry down into the centre of each. Cake mix should rise above it around the edges.
Bake for about 12 mins, or until lightly golden. Cool.
To make the icing, gradually mix icing sugar into lemon juice until desired consistency. It's nice to have it almost like a glaze, as I like to pour a little extra into the hole the raspberry has made. It will then soak into the cake.
Leave for a few hours for the icing to set a little.
This tasted amaxing, and was really simple to make, The onky reason I didn't give 5 stars is the serving is misleading - mine barely stretched to 12 cakelets.
I out my raspberries into the mix (and added extra) so my cakes were really moiwt and juicy. - 27 Apr 2016