1 ¼ cups powdered sugar (200 g), divided for serving
½ teaspoon vanilla extract
1 ¼ cups heavy cream (300 mL)
nonstick cooking spray
rasberry, for serving
Nutrition Info
Calories 402
Fat 25g
Carbs 43g
Fiber 0g
Sugar 24g
Protein 4g
How to Make It
1. Step
To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
2. Step
In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
3. Step
To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
4. Step
Preheat the oven to 350°F (180°C).
5. Step
Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
6. Step
Fill each cake bowl with ¼ cup (30 g) of filling.
7. Step
Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
8. Step
Bake for 20 minutes until light, golden brown.
9. Step
Remove from the oven, invert onto a cutting board.
10. Step
Serve immediately topped with sifted powdered sugar and raspberries.
