PREPARATION
Preheat the oven to 175 degrees c (fan)
In a roomy mixing bowl cream together the margarine/butter, vanilla and sugar until light and fluffy then add the eggs one at a time beating well between each one. Fold in the flour then finally stir through the frozen raspberry crumbs. (pop the frozen raspberries into a freezer bag and crush to a crumb with a rolling pin – whole frozen raspberries will result in a soggy bake)
Divide the mixture between the 12 paper cases – a large dessert spoonful each is just about right or use an ice cream scoop.
Transfer to the oven and bake for 17-20 minutes until risen, pale golden in colour and springy to the touch. Cool on a wire tray and remove from the muffin tin when cool enough to handle.
To make the frosting simply whisk the butter and vanilla until it is pale and soft then add the sifted icing sugar in three parts whisking well between each addition. Finally whisk in the yoghurt. You should have a light, smooth fluffy buttercream.
I then use a piping bag fitted with a star nozzle and using a long handled paintbrush paint a line of pink food colour gel along the inside of the bag. Fill the bag with the butter cream and when the cakes have cooled completely pipe the buttercream over the cakes and top off with a fresh raspberry.
You will be delighted with the ripple effect when piping !!
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