Raspberry Mini Loaf Cakes

Celebrate the King’s Coronation with these raspberry mini loaf cakes, created by @tasting.thyme.

1. Preheat oven to 180c. Line a mini loaf tin.

2. In a large bowl, whisk together 140g Unsalted Butter, 3 Medium Free Range Eggs, 240g Granulated Sugar, 240g Plain Flour, 60ml Milk and 1 tsp Baking Powder.

3. Scoop into the lined tin and press in a few berries into each cake – I use raspberries! 

4. Bake for 20 minutes, until golden and a skewer inserted comes out clean.

5. Let cool, then mix together 80g Icing Sugar, some pink food colour and 2 tbsps of milk. Stir and add a little milk if needed to loosen – it should be stiff.

6. Add more fresh berries to decorate, then let set before serving!