Ok, I’m going to be completely honest. These are actually mini madeline CUPCAKES.
I’m sorry!!! It’s just that… Well…. I was kind of too lazy to go out and buy the moulds, so I had to kind of make do.
But you know what, these are just as good!
I made them mini because Madelines can be kind of rich, but I did make them ‘skinnier’ than your average ones, by reducing sugar and butter = no guilt when eating the whole batch! (…not that I’d know what that felt like… )
Oh, and also, I was traditional and didn’t put anything on or in my Madelines – sometimes the best things in like are the simplest.
… But I know that raspberries add a lovely sweet n’ tart kinda vibe to them!
And if your not convinced to make these morsels of joy already – it only needs 6 ingredients and takes 30 minutes to make! Double whammy!
60g all purpose flour
1/4 teaspoon baking powder
30g softened butter
Preheat your oven to 190 degrees celcius.
Combine the sugar and eggs.
Mix the flour and asking powder then combine with sugar and eggs.
Gradually add the milk, then the melted butter.
The mixture should be thick and its fine if its a bit lumpy! Just don’t over mix it!
Greases cupcake tins with butter or put parchment paper in them.
Put in oven for about 10 minutes, and take them out when they start to get golden.
They will keep for 1 week in an airtight container (although I’m not sure they’ll even last that long!)