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1. Use mixer blade. Grease 12 hole muffin tin or
line with cases. Preheat oven to No.5
2. Halve the raspberries and break eggs into a
cup.
3. Sift flour, cocoa powder & baking powder into
mixer bowl and add sugar, butter and eggs.
4. Mix on speed 1 for 20-30 seconds then increase
the speed and continue until mixed well. Use pulse
setting to add raspberries.
5. Spoon into the cases until half full.
6. Put in hot oven and bake for 15-20 mins until
risen, firm and golden brown.
7. Lift cakes onto wire rack and leave until cool.
Dust with icing sugar.
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