Found this at the back of White Wing flour packaging. Have not tried it but it sounds good.
125g unsalted butter, softened
3/4 cup (165g) caster sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups (190g) self rising flour
1/2 cup (125ml) milk
250g frozen raspberries
1 1/2 tsp caster sugar, extra
double (thick) cream, to serve
1. Preheat over to 160C (fan forced)
2. Mix butter, sugar and vanilla in electric mixer until pale and creamy
3. Add eggs and beat well
4. Fold in the flour and milk
5. Divide raspberries between 8x1 cup capacity lightly greased muffin tins
6. Sprinkle the berries with extra sugar
7. Spoon cake mixture into tin and bake for 25-30 mins
8. Serve with cream
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