Raspberry spounge balls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cakes
Skip to ingredients
For the cakes
- 2 Eggs beaten
- 50g Butter
- 50g Caster sugar
- 85g Self rasing flower
For the icing
- 2 Eggs beaten
- 50g Butter
- 50g Caster sugar
- 85g Self rasing flower
- 100g Icing sugar
- 90g Butter
- 5 Raspberrys
- A sprinkle of ginger
Method
step 1
Preheat the oven to 180°C 20 mins before you start cooking.step 2
Put the butter, sugar, flower and eggs into a bowl and mix.step 3
Spoon the mixture into silicone cake cases, adding a even amount in each and pop them in the oven.step 4
To make the icing, mix the butter and icing sugar until soft and creamy remember to add the water.step 5
Make a raspberry mixture by mashing the raspberrys and adding the ginger.step 6
Pour the raspberry mixture into the icing sugar mix and stir.step 7
When the cakes are done, cut each one in half and put a little icing in each and pop the top back on.
