Raspberry and white chocolate mini sponge cakes

Step 1

Preheat your oven to 170°C (150°C fan/gas mark 4)

Step 2

For the sponges

Place the margarine or butter and caster sugar in the bowl of your mixer, attach the paddle beater and turn the machine on low. Beat the mix until light and fluffy, scraping down the sides regularly using a spatula.

Step 3

Add half the eggs and beat again, scraping down as required to ensure all the mixture is combined.

Step 4

Add the remaining eggs and a large spoonful of the flour, beat again until the mix is smooth and incorporated.

Step 5

Mix the flour, bicarbonate of soda and ground mixed spice together and add to the mix. Mix well until you have a smooth batter.

Step 6

Add the raspberries and white chocolate drops. Mix well until incorporated.

Step 7

Place six muffin cases in a muffin tin and fill each one with the mixture. Use around 125g of raw mix per muffin case.

Step 8

Put into the oven at 170°C (150°C fan/gas mark 4), baking for around 20–30 minutes or until risen, golden and a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool.

Step 9

For the glaze

Mix the icing sugar with the raspberry jam and add enough water to make a thin glaze. Poke a few holes in the top of the sponges with a skewer and drizzle over the icing.