These cute gluten-free raspberry-lime mini cakes are lime-scented mini cakes covered with white chocolate, dusted with powdered raspberries, and crowned with a fresh raspberry
I am a lover of all sweets but I prefer a rustic fruit cake over any buttercream tort. One reason may be I’m all thumbs when it comes to handling a piping bag. I’ll end up with more icing on my shirt and in my belly than on the cake. Oh boy, do you remember my crooked poofs on the blueberry torte? That’s most likely just selective OCD because at the end besides me no one really cares. Let’s say I have room for improvement and some day I will win the fight with the scary piping bag monster but meanwhile, with valentines day around the corner I wanted something cute but easy and I also wanted to test drive my new mini muffin pan. Turns out you can’t mess up these raspberry-lime mini cakes because they are already born adorable and pretty.
raspberry-lime mini cakes
The white chocolate adds a nice vanilla flavor which works just perfect with the tartness of the lime. It also glues everything together and keeps the mini cakes moist. That’s why they travel well and stay fresh for a few days. Ground freeze-dried raspberries are the magic dust on the raspberry-lime mini cakes and add an extra boost of fruitiness.
- 80 g / ⅔ cup almond flour
- 80 g / ½ cup brown rice flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 85 g / 6 tablespoons unsalted butter, softened
- 100 g / ½ cup granulated sugar
- zest of ½ lime
- 2 large eggs
- 60 ml / 4 tablespoons milk (whole, 2% or nut milk)
- juice of ½ lime
- 1 teaspoon vanilla extract
- 20 g / 0.7 oz. freeze-dried raspberries
- 200 g / 7 oz. white chocolate
- 24 fresh raspberries
- Preheat oven to 175°C / 350°F and grease your 24-cup mini muffin pan.
- Combine almond flour, brown rice flour, baking powder, and salt in a medium bowl.
- In your bigger bowl or stand mixer with a paddle attachment add butter, sugar, and lime zest and mix until pale and fluffy about 2 minutes.
- Add eggs one at a time and mix well after each addition.
- Pour in milk, lime juice, and vanilla extract and mix well.
- Add flour mixture and mix shortly just until combined.
- Using a cookie scoop fill the mini muffin cups about ⅞ full. We try to avoid a muffin top so don’t fill the cups all the way up although you might have leftover batter.
- Bake for 17-20 minutes or until a skewer inserted in the middle comes out clean. Cool completely on a wire rack.
- Grind the freeze-dried raspberries very fine (like powdered sugar), works best with a coffee grinder.
- Melt the white chocolate in a bain-marie or microwave oven.
- Turn the mini cakes upside down and cover the top (formerly bottom) and about ⅔ down the sides with the white chocolate.
- Dust them with the ground raspberries using a fine-meshed strainer to get rid of the seeds.
- Top each of the raspberry-lime mini cakes with a fresh raspberry and enjoy!