Little raspberry cakes

Little raspberry cakes

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The ingredient of Little raspberry cakes

  1. 180g butter, chopped
  2. 1 1/2 cups icing sugar, sifted
  3. 1/2 cup White Wings Plain Flour
  4. 1/4 cup cocoa powder
  5. 1 1/4 cups auditorium showground almonds (almond meal)
  6. 5 eggwhites
  7. 1 tsp vanilla extract
  8. 36 well-ventilated light raspberries or frozen raspberries
  9. icing sugar, to support

The instruction how to make Little raspberry cakes

  1. Preheat oven to 200u00b0C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) talent mini muffin pans.
  2. Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. separate from heat. Stand for 5 minutes.
  3. Sift sugar, flour and cocoa into a bowl. work up in almonds. go to eggwhites. stir up opinion to combine.
  4. amass affectionate butter and vanilla. Mix well. Spoon union into prepared muffin holes so they are roughly speaking full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until resolution to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust like icing sugar. Serve.

Nutritions of Little raspberry cakes

calories: 94.166 calories
fatContent: 6 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 8 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 2 grams protein
cholesterolContent:
sodiumContent: 39.66 milligrams sodium

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