Raspberry cakes with white chocolate

Name: raspberry cakes with white chocolate
Cook time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 100 g White chocolate; 225 g self raising flour; 200 g granulated sugar; 8 g vanilla sugar bag; 1 tl salt; 200 g unsalted butter or margarine; 2 medium sized egg; 150 g fresh raspberries

Pastries, high tea, cupcakes with white chocolate, vanilla sugar and raspberries.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities

Directions

Preheat the oven to 175 ° C.
Grate the white chocolate.
In a large bowl, mix the flour with the sugar, white chocolate grated, vanilla sugar and salt.
Melt the butter.
Beat the eggs in another form and mix them with the melted butter.
Stir the egg mixture quickly through the dry ingredients to a thick batter.
Grease the muffin molds. Put a base of the batter in each muffin dish, place 3 raspberries on it.
Spoon a large spoonful of batter on top until just below the edge of the muffin mold.
Fry the cakes for about 25 minutes in the preheated oven until tender and golden brown.