Small vanilla cakes filled with creme fraiche and raspberry jam!

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Makes 12

You will need:
1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the pan
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup plain flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam, for serving
creme fraiche, for serving
  1. Preheat oven to 350F.
  2. Grease a 12-cup muffin tin.
  3. Cream butter and sugar with an electric mixer on medium speed until pale and fluffy.
  4. Add eggs, one at a time.
  5. Mix in vanilla, flour, baking powder and milk.
  6. Mix until smooth.
  7. Spoon batters into muffin tin, filling about two-thirds full.
  8. Bake until a cake tester comes out clean, about 9-10 minutes.
  9. Cool on a wire rack.
  10. Split the cupcakes down the middle and serve with raspberry jam and creme fraiche.

TIP:

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Small vanilla cakes filled with creme fraiche and raspberry jam!
Photography by Ellen Silverman

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