We often have people over in the evenings and I am always looking for the ideal little treat to prepare. After a little experimentation I came up with this recipe for mini cupcakes. The kids love them and I have had many a compliment from guests as well. They are also delicious if you replace the raspberry with blueberries.
35 grams of melted butter
1/2 cup sugar
2 tbsp lemon juice
3/4 cup flour
1/2 tsp baking powder
pinch of salt
1/4 cup of milk
1 tbsp of finely grated lemon zest
Preheat oven to 180C.
Line 2 mini muffin baking pans (24 mini muffins)
Beat together the butter, sugar, lemon juice and egg
Stir in the dry ingredients, then add the milk and lemon rind beating well
Spoon the mixture evenly into the prepared pans
Add a raspberry to the centre of each muffin
Bake 15 – 20 minutes until golden