Butterfly raspberry cakes - Fjärilskakor med hallon

BUTTERFLY RASPBERRY CAKES
Fjärilskakor med hallon

These lovely muffin-like cakes are delicious and served with yogurt and juicy raspberries.

12 cakes

1 cup fine wheat flour

2 teaspoons baking powder
1 ¾ oz soft butter or margarine
1/3 cup sugar
1 tablespoon vanilla sugar
2 eggs
1 cup cooking yogurt
2 tablespoons powdered sugar
+ some for decoration
24 whole raspberries

Heat the oven to 390F. Place 12 paper tins in a muffin plate.

Mix flour, baking powder, fat, sugar, vanilla sugar, eggs and half of the yogurt in a food processor or mixer and process until well blended and smooth. Spoon the batter into the paper tins, put in the oven and bake for about 20 minutes until the cakes are golden and have risen. Take them out and let cool for 5 minutes in the muffin plate, then put them on a rack and let cool completely.

Beat remaining yogurt with the powdered sugar. Cut off about ½ inch of the tip of the cakes and scoop out approx 2 teaspoons from the middle of each with the help of a teaspoon. Add a dab of yogurt, put on some raspberries and put the lid back onto the cakes, a little sloping, like. Sprinkle with some powdered sugar and serve immediately.

You can, of course, very well use other berries. Try blueberries, strawberries or whatever berries in season. It’s also good to decorate the cakes with grated chocolate or sprinkle with some cocoa.

Enjoy!

Bella