Almond and raspberry frosted mini sponge cakes

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  • 4.5 oz butter
  • 3 tbsp cream
  • 5.3 oz sugar
  • 2 eggs
  • 1 tsp baking powder
  • 3 oz corn flour
  • 2 oz all-purpose flour
  • 5.3 oz almond flour
  • 1 tsp almond extract
  • 3.5 oz raspberries

Raspberry frosting:

  • 1 package cream cheese (8 oz)
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 4 drops of liquid fuchsia food coloring
  • 4.2 oz raspberries


Preheat the oven to 360°F.

In a bowl, sieve the flour, baking powder, and mix with corn flour.

Melt the butter slowly over low heat, remove from the heat and add cream, stirring well.

Beat the eggs in a bowl with sugar until white and fluffy, then add the cream and butter mixture little by little, beating the whole time. Add flour and baking powder and stir softly with a spatula. Lastly, add almond extract and almond flour, and mix all the ingredients.

In cupcake molds, fill 1/3 of the molds with batter, then add 3 raspberries and cover the rest of the mold, without filling completely (fill about ¾ of the mold).

Bake at 360°F for 20 minutes and unmold once cold.

For the raspberry frosting:

Soften the cream cheese with powdered sugar and vanilla extract with beater until smooth. Set aside 3 tablespoons of the cheese mixture, add raspberries and 4 drops of fuchsia food coloring and keep beating.

With a pastry bag, draw a circle around the cake with the mixture without raspberries, and decorate the rest of the cake with the raspberry mixture.