Difficulty: Easy - for beginners
Serves: 6 in cake or 12 cupcakes
Dietary guidance: v
115g/4 oz butter
115g/4 oz caster sugar
115g/4 oz self raising flour
2 eggs, beaten and at room temperature
1-2 tablespoons tepid water
splash of good vanilla extract
generous handful (or two) of very roughly ground/chopped freeze dried raspberries
1. Preheat oven to 180F/350C and prepare 2 x 6 inch sandwich tins, with baking parchment or 12 -15 cupcake cases.
2. Cream the butter and sugar well, until pale and fluffy.
3. Add beaten egg, a little at a time, and if mixture threatens to curdle, add a little of the flour (1-2 tablespoons), and add the vanilla.
4. Fold in the remaining flour, and add enough of the water so that the mix is of a slow dropping consistency.
5. Divide mixture between tins, or half fill cupcake cases.
6. Bake sandwich tins for 20 mins, cupcakes for 15-18 until well risen and a skewer comes away clean.
7. When cool, decorate with raspberry butter cream frosting, and try the cake with fresh raspberries and cream in the middle.