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How to make Mini raspberry mascarpone cakes

Yield = 30
Prep 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.