Mini White Chocolate And Raspberry Cakes

1. 1

   Preheat oven to 350u00b0F. Lightly grease 4 cups of a large-cup muffin pan.

2. 2

   For the batter, cream butter, sugar and vanilla together with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour, ground almonds and milk. Fold in white chocolate. Use to fill the muffin cups 2/3 full. Bake 20-25 mins, until a skewer come out clean. Cool in pan 5 mins. Serve warm topped with cream, raspberries and grated chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.