- 1 cup fine semolina
- 1/2 cup self-rising flour, sifted
- 1 tsp. baking powder
- 3/4 cup superfine sugar
- 3/4 sup unsalted butter, melted
- 1 tsp. vanilla extract
- 1 cup plan yogurt
- 1 1/4 fresh raspberries (or frozen, thaw before use)
- 12 raspberries for decoration
For the cream cheese frosting:
- 8 oz. cream cheese
- 8 Tbs. (1 stick) unsalted butter
- 1 3/4 cups confectioners’ sugar
- 1 tsp. raspberry extract
Preheat the oven to 350°F. Line a 12-well muffin pan with paper liners.
Place the semolina, flour, baking powder, and sugar in a bowl. Combine the melted butter, vanilla, and yogurt, then add to the dry ingredients. Stir the mixture until smooth and just combined. Stir through the raspberries.
Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until a skewer comes out clean when inserted into the center of a cake. Transfer onto a wire rack to cool.
To make the frosting, beat the cream cheese, butter, sugar and raspberry extract in a medium bowl using electric beaters until smooth and combined. Decorate each cake with the frosting and top with raspberry.