recipe of ultimate Vanilla and raspberry cakes

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla and raspberry cakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla and raspberry cakes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla and raspberry cakes is something that I’ve loved my entire life.

Table of Contents


  • 1 1/2 cups self-raising flour
  • 1/3 cup caster sugar
  • 1 cup reduced-fat vanilla yoghurt
  • 80g light (75% less saturated fat) margarine, melted, cooled
  • 1 egg, lightly beaten
  • 1/2 cup frozen raspberries, roughly crushed
  • Icing sugar mixture, for dusting


  • Step 1
    Preheat oven to 190C/170C fan-forced. Grease 36 holes of three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
  • Step 2
    Combine flour and sugar together in a bowl. Add yoghurt, margarine and egg to flour mixture. Stir until just combined. Fold through raspberry. Spoon mixture into prepared pan holes.
  • Step 3
    Bake for 16 to 18 minutes or until golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve dusted with icing sugar.

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