Mini raspberry mascarpone cakes
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How to make Mini raspberry mascarpone cakes
Yield = 30Prep time: 1:30
Cook time: 0:40
Total time: 2:10
Ingredients
- 125g butter, melted
- 1/2 cup caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup self-raising flour
- 125g raspberries
- 250g mascarpone cheese (see note)
- 1 tablespoon icing sugar mixture
Method
- Step 1 Preheat oven to 180°C. Line a 12-hole mini muffin pan with mini paper cases.
- Step 2 Place butter, sugar and vanilla in a large bowl. Whisk to combine. Add eggs, 1 at a time, and whisk until well combined.
- Step 3 Sift flour over butter mixture. Using a large metal spoon, gently fold in flour until just combined. Two-thirds fill paper cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pan for 3 minutes. Transfer to a wire rack to cool completely. Repeat twice with remaining mixture to make 30 cakes.
- Step 4 Gently squash raspberries with a fork and fold through mascarpone. Spoon 1 teaspoon mascarpone mixture onto each cake. Dust with icing sugar. Serve.
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