Raspberry Latin Rubus idaeus well it's got an I in it!
Each blogger taking part choses a letter and devises a recipe beginning with that letter. I have chosen the letter I. I only found out about it at the last minute so there weren't many letters left and I don't think there are many foods beginning with this letter! The first 2 that come to mind are ice (as in ice cream ) and ink (as in squid ink) so it's a bit of a challenge.
At the moment there are plenty of raspberries in the garden so I thought I would devise a recipe using these.
Incredibly Fruity Raspberry Cakes
I think I put raspberries in the bottom of a PineappleUpside Down cake in place of cherries so I thought I would try them in a Victoria cake mix.
200g olive spread or butter
190g golden granulated sugar
4 large eggs
200g self raising flour
2 tsp baking powder
2 teaspoons vanilla essence.
Oven on at gas 5
Beat the olive spread and sugar and vanilla essence till it looks creamy
Add the eggs one at a time and continue to beat
Gently fold in the flour and the whole raspberries. If the mixture looks a bit stiff add a little milk. I didn't need to as the mixture slipped easily off a spoon.
Half to two thirds fill cupcake cases with spoonfuls of mixture and bake. Check after 10-15 min, they should spring back when you gently touch them. If too soft bake for a few more minutes.
This quantity will make about 20-24 cakes depending on the size of the cases.
Dust with icing sugar if you like otherwise they are lovely as they are and you are ready to pack them in a box and join the picnic.
Variants using the mix above
1 Add fresh basil leaves. Tear the basil into small pieces and add to the mixture or put a leaf on the top before baking. I think the flavour combines well.
2 Add cocoa powder for a chocolately version, I didnt measure this I just added it till it looked really chocolatey.
I need to get some bigger paper cases!