This is a recipe I got from my friend, Anne Flanagan, (a/k/a Raleigh Cake Pops). I follow her on Instagram and she usually is posting wonderful pics of all different types of cakepops, but this week she posted a complete eye catcher for me. These little treats not only LOOK delish… they. are. It was so kind of her to share the recipe, so I will share it here as well! I hope you all enjoy as much as I did!

Mini Raspberry Cobblers

Ingredients:

1 c. Sugar

1 c. Flour

2 tsp. Baking Powder

Dash of Salt (omit when using salted butter)

3/4 c. Milk

1 stick Butter, melted

Whole Raspberries (you can use your fruit of choice,  but this was mine)

Brown Sugar and Cinnamon for dusting (or just plain white sugar)

Directions:

Preheat the oven to 350ºF. Line a cupcake pan with parchment liners or paper cupcake liners.
I made my own liners by cutting 5-inch squares out of parchment paper and then wrap/mold around a glass.

Whisk dry/first four ingredients in a bowl

Slowly add milk and mix by hand until combined

Melt butter (microwave or stovetop)
Add 1 teaspoon of melted butter in each cupcake liner

Next, add 2 tablespoons of batter, on top of the butter

Now add 1 tablespoon of fruit on top of the batter
Sprinkle with sugar or cinnamon/sugar

Place in pre-heated oven and bake for 14-16 minutes or until golden brown.

Cool completely before removing from pan.

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Serve with fruit or icecream! They are such a tasty treat! Thanks again, Anne!

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