• 65 g (2½ oz) lightly salted butter, softened
  • 40 g (1½ oz) caster sugar
  • 65 g (2½ oz) self-raising flour
  • 1 egg
  • 40 g (1½ oz) white chocolate, chopped into small pieces
  • 75 g (3 oz) raspberries
  • 150 g (5 oz) medium-fat soft cheese
  • 1 tablespoon icing sugar chocolate curls, to decorate

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar, flour and egg in a bowl and beat with a hand-held electric whisk until light and creamy. Stir in the chopped chocolate and divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes, or until risen and just firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool completely.

Make the topping by putting the raspberries in a bowl and crushing with a fork until broken up. Put the soft cheese and icing sugar in a separate bowl and beat until smooth. Stir the crushed raspberries into the mixture until lightly combined but not completely blended. Spoon over the tops of the cakes and decorate with the chocolate curls.

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