Raspberry and custard mini cakes

recipe Detail


Reminiscent of school traybakes with pink icing, these raspberry and custard mini cakes are given a suitably chic update – simply by turning cupcakes upside down. Adding custard to the cake batter creates a moist crumb and another layer of nostalgia, that pairs brilliantly with the raspberry in the jam icing.


- 1 cup all-purpose flour

- 1/2 cup sugar

- 1 tsp baking powder

- 1/4 tsp salt

- 1/2 cup unsalted butter, softened

- 2 eggs

- 1 tsp vanilla extract

- 1/4 cup milk

- 1/4 cup raspberry jam

- 1/4 cup custard

- Olive oil for greasing

- Ground cinnamon (optional)

- Confectioners' sugar (optional)


1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a mini muffin tin with olive oil and set aside.

2. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.

3. In a separate bowl, cream the butter until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.

4. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until a smooth batter forms.

5. Spoon a spoonful of batter into each muffin cup, filling them about halfway. Using a small spoon, make a small indentation in the center of each cup.

6. In a small saucepan, heat the raspberry jam over medium heat until it becomes smooth and runny. Spoon a small amount of the jam into the indentation of each muffin cup.

7. Repeat the same process with the custard, filling the remaining space in each cup.

8. Bake the mini cakes for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

9. Once done, remove the muffin tin from the oven and let it cool for a few minutes. Using a knife, gently loosen the edges of the cakes and remove them from the tin.

10. Serve the raspberry and custard mini cakes warm or at room temperature. For an extra touch, sprinkle some ground cinnamon and confectioners' sugar on top before serving. Enjoy!

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