Mini Jam And Cream Cakes

• 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

1. Preheat the oven to 325u0b0F. Lightly grease two 12-cup mini muffin pans.
2. 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.
3. Spoon mixture into muffin pans, filling each 2/3 full.
4. 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.
5. Cut cakes in half horizontally. Sandwich with jam and whipped cream. Dust tops with powdered sugar.

butter, sugar, egg, vanilla, flour, milk, raspberry, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25943 (may not work)