Why Make This Recipe
Raspberry and Custard Mini Cakes are a delightful treat that combines the sweet and tangy taste of fresh raspberries with creamy custard. These mini cakes are perfect for any occasion, whether it’s a birthday party, a family gathering, or simply as a sweet snack at home. The small size makes them easy to serve and eat, and their colorful presentation adds a fun touch to your dessert table.
How to Make Raspberry and Custard Mini Cakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup custard (store-bought or homemade)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, beat the butter until creamy, then add the eggs one at a time, mixing well. Stir in the vanilla extract and milk.
- Gradually add the dry ingredients to the wet ingredients until smooth.
- Fold in the raspberries.
- Fill each muffin cup with the batter, about 2/3 full.
- Bake for 18 minutes or until a toothpick comes out clean.
- Allow to cool slightly before removing from the tin.
- Once cooled, top each mini cake with a spoonful of custard before serving.
How to Serve Raspberry and Custard Mini Cakes
Serve these mini cakes on a plate with a sprinkle of extra raspberries around them for a nice presentation. They can be enjoyed warm or at room temperature. You can also dust them with powdered sugar for an added touch of sweetness!
How to Store Raspberry and Custard Mini Cakes
Store any leftover mini cakes in an airtight container in the refrigerator. They should stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and place them in a freezer-safe bag.
Tips to Make Raspberry and Custard Mini Cakes
- Make sure your butter is at room temperature for easy mixing.
- Gently fold the raspberries into the batter to avoid smashing them.
- If you like a stronger vanilla flavor, add an extra splash of vanilla extract.
- For a different twist, try using other berries like blueberries or strawberries instead of raspberries.
Variation
You can customize this recipe by adding lemon zest to the batter for a citrusy kick or by using chocolate custard instead of vanilla to create a rich dessert.
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw them and drain any excess liquid before adding them to the batter.
Can I make the custard from scratch?
Absolutely! If you prefer homemade custard, you can make it ahead of time and let it cool before topping your mini cakes.
How can I ensure my mini cakes rise well?
Make sure your baking powder is fresh and do not overmix the batter once you add the dry ingredients. This will help the cakes rise nicely.
