for this blogpost I wanted to share with you one of my favourite recipes. It's quick and easy but so good! I love the mix between the sourness of the raspberries and the sweetness of the vanilla.
For the recipe you will need...
150 g (5 oz) butter, softened
150 g (5 oz) caster sugar
175 g (6 oz) self raising flour
3 eggs
1 teaspoon vanilla extract
100 g (3.5 oz) raspberries, frozen (or fresh)
Makes 12
- Preheat oven to 175°C / 350°F / Gas Mark 4 and put 12 cupcake cases in a cupcake tin. If using frozen raspberries, which I recommend because they give more flavour and they're cheaper, put them in a bowl so they can defrost a little before they go in.
- Put all ingredients except the raspberries in a bowl and beat with a mixer or a wooden spoon until light and fluffy. Add in the raspberries and carefully stir them in with a spatula. Divide the mixture evenly between the cases.
- Bake in preheated oven for 20 minutes or until golden and firm to the touch. Transfer to a wire rack to cool.
- Enjoy!
