The last few months of natural disasters have been devastating...floods in Australia, earthquakes in NZ and now Japan and the helplessness of us onlookers. Our hearts and prayers go out to those who are hurting.....

To cheer us up, I've reached for my favourite happy fruit, raspberries. Luscious, velvety, juicy raspberries. Yum. Hide raspberries and cream cheese into custard and cake batter makes for the most delicious recipe

I used these fun rose silicon molds. Each cake yields more than enough cake for two or make 10 smaller cakes

Raspberry and Cream Cheese Custard Cup Cakes
100g unsalted butter
1/2 caster cup sugar
4 eggs
1/2 cup plain flour
1 tsp baking powder
1/2 cup custard powder
1/2 tsp salt
cream cheese
handful fresh raspberries
icing sugar, lemon juice and pink food colouring

1} Pre-heat oven to 175oC
2} Cream butter and sugar until light and fluffy. Beat in eggs one a time
3} Stir with wooden spoon sifted dry ingredients
4} Grease and flour cake molds
5} Spoon in small amount of batter and add raspberries and small chunks of cream cheese. Cover with more batter
6} For icing, mix icing sugar, lemon juice and a drop of food colouring and drizzle over cooled cakes