Gluten-Free Raspberry Surprise Matcha Mini Cakes

Moist light cake embraces a baked raspberry blended with bits of white chocolate chips. The recipe is super easy to make and would be a wonderful way to introduce kids to the flavors of other cultures.

Like The Daily Meal in the US, CookPad provides a plethora of recipes for any palate. My Gluten-Free Raspberry Surprise Matcha Mini Cakes are adapted from a recipe by “Guru-Guru” on CookPad.

Yields: 24 Gluten-Free Raspberry Surprise Matcha Mini Cakes

  •  Mounded 1/3 cup (72 g) butter
  • 2 eggs
  • 1 egg white
  • Slightly less than ½ cup (82 g) sugar
  • Conservative ½ cup (100 g) gluten-free hot cake / pancake mix
  • 2 heaping tablespoons matcha green tea powder
  • Generous ½ cup (92 g) white chocolate chips
  • 48 fresh raspberries (I used Driscoll’s Organic Raspberries)
  • 1 heaping tablespoon powdered sugar

Wash and drain fresh raspberries.

Preheat oven to 350° Fahrenheit or 170° Celsius.

Place mini cupcake cases into a mini muffin tin. Spray the cases with coconut oil. (Makes it easier to unwrap the mini cakes.)

Melt butter in a microwave safe bowl in the microwave for 33 seconds on high. Be sure to cover the butter in the bowl to avoid splatters. Cool slightly.

In a large bowl, whisk the eggs together. Whisk in the sugar. Add the gluten-free pancake mix. Stir in the melted butter, followed by the matcha. Sprinkle in the white chocolate chips.

Drop a single raspberry into each mini muffin case. Pour a tablespoon of matcha batter over the raspberry.

Bake for 24 minutes or until a toothpick inserted in the centercomes out clean.

Cool. Sprinkle with powdered sugar and garnish with a fresh raspberry. (There is no such thing as too much of a good thing...espcially when it comes to raspberries!)