Mini Jam And Cream Cakes - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter, chopped, at room temperature
1/3 cup granulated sugar
1 None egg
1 tsp vanilla extract
1 cup self-rising flour
2 tbsp milk
None None Raspberry jam and whipped cream, to serve
None None Powdered sugar, for dusting

Preparation

Preheat the oven to 325\u00b0F. Lightly grease two 12-cup mini muffin pans.
Beat butter, granulated sugar, egg and vanilla in a large bowl with an electric mixer until creamy. Add flour and milk and beat on low until combined. Increase speed and beat for 3 mins until pale and smooth.
Spoon mixture into muffin pans, filling each 2/3 full.
Bake for 10-12 mins until toothpick inserted into center comes out clean. Cool in pans for 5 mins. Remove from pans; cool completely on a wire rack.
Cut cakes in half horizontally. Sandwich with jam and whipped cream. Dust tops with powdered sugar.