Step 1: Heat the oven to Mark 4/180°C. Mix together all cake ingredients, using an electric whisk, until light and fluffy. Spoon into 12 Baking Cases placed in a bun tin. Bake for 15-18 mins.
Step 2: For the topping, whisk together the butter and icing sugar, using an electric whisk, for 3-4 mins until very light. Add the raspberries and lightly mix and crush them until combined.
Step 3: Using a knife at a slight angle, cut out a circle of sponge from the middle of each cake, leaving a 1cm margin around the edge. Cut each circle in half and set aside.
Step 4: Divide the topping between the cakes, then lightly press in the "butterfly wings". Decorate with the Hundreds & Thousands.
|Per Serving||Per 100 g / ml|
|Fat||14.75 g||22.69 g|
|Carbohydrate||31.36 g||48.24 g|
|Protein||2.33 g||3.59 g|
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