Recipe from Bake Me a Cake as Fast as You Can published by Ebury Press, £14.99. Photo by Rosie Barnett.
- For the cakes:
- 180g unsalted butter
- 180g caster sugar
- 3 large eggs, lightly beaten
- 180g self-raising flour
- pinch of salt
- 1 tsp baking powder
- 100ml semi-skimmed milk
- 100g blackberries
- For the buttercream:
- 110g very soft unsalted butter
- 250g icing sugar
- About 1.5 tbsp milk
Pre-heat the oven to 180C (350F / Gas 4) and line a 12-hole muffin tray with paper cases.
Cream together the butter and sugar and beat in the eggs.
Mix in the flour, salt and baking powder, then add the milk and beat well to make a smooth batter. Mix in the blackberries.
Pour or spoon into the paper cases and bake in the pre-heated oven for 15 minutes until golden and springy to the touch.
These cakes are delicious as a tea-time treat sprinkled either with caster sugar or given a light dusting of icing sugar. For a special occasion, try topping them with buttercream:
Beat the butter, icing sugar and milk together on high speed in a food mixer for about three minutes, until fluffy and milky white in colour. Alternatively, beat the butter and half the icing sugar with a fork in a large mixing bowl, then add the remaining sugar and milk and mix until smooth.
Spread the buttercream on top of the cakes with a palette knife.
This recipe and others can also be found on www.thehappyfoodie.co.uk.