Raspberry Teacakes

It's time to get organised and write my Christmas cards......woops!


It's time to organise my Tupperware draw!


It's time to wrap my last few Christmas presents!


It's time to do Words With Friends!


It's time to watch The Bold and the Beautiful!


It's time to paint my nails!


It's time to cook dinner!


It's time to take a break, sit down and relax!


It' time to make a cup of tea!

Raspberry Teacakes

65g butter, softened

1/2 cup caster sugar

1 egg 2 teaspoons vanilla extract

1 cup of self raising flour

1/3 cup of milk

1/3 cup of raspberry jam

Dollop cream

Fresh raspberries

Raspberry compote 

Icing sugar

Preheat the oven to 180°/160° fan forced

Grease and flour 10 holes of a 12 hole cupcake pan. Line the bottom with baking paper

Using an electric mixer, beat butter, sugar, egg and vanilla for 2 minutes or until combined

Stir in flour, then half the milk.Repeat with remaining flour and milk

Spoon into prepared tin and bake for 15-20 minutes or until golden and firm to touch

Stand cakes in pan for 5 minutes 

Transfer to a wire rack to cool

Using a small knife, cut a 1cm-deep circle from the top of each cake

Spoon jam in holes and a a good dollop of cream.Place the cake circle on top 

Sift icing sugar on top, decorate the plate with raspberry compote and fresh raspberries.

It's time to eat!!!!