I fancied a treat at the weekend with a touch of fruit, I wasn't in the mood for chocolate, so I whipped up this little mixture. They were quite lovely if may I say so myself.
What you will need:
175g Caster sugar
1/2 tsp Vanilla extract
175g Self-raising flour
1/2 tsp Baking powder
2-3 tbsp Milk
400g Icing sugar
1 tbsp Milk
1 punnet of Raspberries
1 tbsp icing sugar
1 tbsp Caster sugar
Oven preheated to 180C
Muffin Tin lined with cases (makes 12)
Put all the cake ingredients in a large bowl and beat (either with electric mixer or wooden spoon) until smooth and evenly mixed.
Divide the mixture evenly between the paper cases.
Bake for 20 to 25 minutes
Meanwhile, make the raspberry ripple syrup stuff (i'm not really sure what to call it to be honest). In a saucepan add a punnet of washed raspberries, and the icing and caster sugar. Stir until the raspberries break down. Pass the mixture through a sieve to remove the pips.
While the ripple cools mix up the butter icing, mix the butter until smooth and gradually add the icing sugar, adding some milk if it becomes too thick.
Once the cakes and the syrup has cooled, in order to create the ripple through the icing, using a spoon drizzle the raspberry syrup on one side of the piping bag. Then add the butter icing, so that as you pipe the raspberry comes out swirled through the icing.
I had some of the raspberry ripple syrup left over, it's delicious swirled into porridge with some other fruit.