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Mini Berry Cakes
These bite-sized vanilla cakes feature a hidden center of fresh raspberry or blackberry puree. A generous swirl of fruit-flavored buttercream tops each tender crumb for a bright, sweet finish. They make a wonderful treat for afternoon tea, children's parties, or a casual weekend baking project. The fresh berries provide a tart contrast to the rich, fluffy frosting.
Ingredients
- 175g unsalted butter
- 175g caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 200g plain flour
- 2 teaspoons baking powder
- 3 tablespoons milk
- 200g unsalted butter
- 400g icing sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 300g raspberries
- 300g blackberries or blueberries
- 2 tablespoons caster sugar
- 2 x 12-hole mini fairy cake tins
- 24 mini fairy cake cases
- 2 x disposable piping bags
- 2 x medium open star nozzles
Instructions
- 1Preheat the oven to 180°C (160°C fan or gas mark 4) and arrange the racks near the middle to allow room for rising. Line two 12-hole mini fairy cake tins with 24 paper cases.
- 2Beat the unsalted butter and caster sugar together in a large bowl or stand mixer until the mixture becomes very pale and fluffy. Scrape down the sides of the bowl with a spatula and beat briefly to combine.
- 3Add the lightly beaten eggs and vanilla extract a little at a time, mixing thoroughly after each addition. Sift the plain flour and baking powder directly into the bowl, pour in the milk, and stir until the batter is completely smooth.
- 4Spoon the batter evenly into the prepared paper cases. Bake for 12 to 15 minutes until the cakes are puffed, pale golden, and a skewer inserted into the center comes out clean.
- 5Let the baked cakes rest in their tins for 2 to 3 minutes. Transfer them to a wire cooling rack and allow them to cool completely before adding any filling or frosting.