Mini Vanilla Pound Cakes with Raspberry Icing - chefmelt

Ingredients

• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs, room temperature
• 1 3/4 cups (219g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup (120g) full-fat sour cream, room temperature
• Seeds from 1/2 vanilla bean
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 teaspoons granulated sugar
• 1 tablespoon (15ml) heavy cream or milk
• 1 1/2 cups (180g) confectioners' sugar
• 1/2 cup (85g) fresh raspberries