Raspberry and elderflower mini-muffins

Ingredients

1 egg

85 ml sunflower oil

125 ml milk

1 tsp elderflower cordial

5 oz self-raising flour

½ tsp baking powder

½ tsp salt

3 oz caster sugar

2 oz raspberries

For the icing

75g mascarpone

Icing sugar

Pink food colouring

1 tsp elderflower cordial

Raspberries, to decorate

Method

1. Preheat the oven to 180°C.  Place 12 mini-muffin cases in tins.
2. In a large mixing bowl, add the egg, oil, milk and elderflower cordial and beat well.
3. Sift in the flour, baking powder, salt and sugar, and use a large metal spoon to fold the ingredients together.
4. Fold in the raspberries.
5. Carefully spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean. 
6. To make the icing, place the mascarpone, elderflower cordial and a drop of pink food colouring into a mixing bowl, and sift in the icing sugar, mixing until you get a smooth, thick paste. 
7. Once the cakes are completely cool, ice and decorate each with a raspberry.