Ingredients
- 1½ cups cake flour (sifted)
- 2 tsp baking powder
- ¼ tsp salt
- 3 oz (85g) butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ½ cup milk
- 1 tsp vanilla
- 1 cup butter (room temperature)
- 2 cups icing sugar
- 1 tsp vanilla
- 1 drop fuschia color gel
- 4-5 tsp raspberry jam
Recipe Description
These delicious raspberry mini cakes are actually really easy to make! The buttercream is simple, and all you need is some color gel and some jam to make it pretty and delicious. The cake layer itself is actually quite salty but it goes perfectly with the sweet buttercream and jam. It’s definitely a cake that needs a super-sweet buttercream.
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