Raspberry and toasted meringue cakes recipe | Sainsbury's Magazine

Name: Raspberry and toasted meringue cakes recipe | Sainsbury's Magazine
Total time: 65 min
Ingredients: 150g very soft butter, plus extra to grease; 75g wholemeal spelt flour (or plain flour), plus extra to dust; 125g golden caster sugar; 2 medium eggs; 1 tsp vanilla extract; 85g ground hazelnuts; 75g plain flour; 1 tsp baking powder; 3 tbsp milk; 36 small raspberries (about 1 x 150g pack); 2 medium egg whites; 85g caster sugar; 2 tsp freeze-dried raspberries, crushed to a powdery mix using a pestle and mortar

www.sainsburysmagazine.co.uk

These dainty meringue-topped raspberry cupcakes are inspired by the classic British dessert queen of puddings. Enjoy with a cuppa at teatime

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Ingredients

150g very soft butter, plus extra to grease
75g wholemeal spelt flour (or plain flour), plus extra to dust
125g golden caster sugar
2 medium eggs
1 tsp vanilla extract
85g ground hazelnuts
75g plain flour
1 tsp baking powder
3 tbsp milk
36 small raspberries (about 1 x 150g pack)
2 medium egg whites
85g caster sugar
2 tsp freeze-dried raspberries, crushed to a powdery mix using a pestle and mortar