Ingredients (serves 12)
3/4 cup self-raising flour
3/4 cup plain flour
1/3 cup cocoa powder
1/2 cup caster sugar
1/2 cup extra light olive oil
1/2 cup buttermilk
1 medium (200g) granny smith apple, peeled, grated
1/4 cup fresh raspberries
1/2 x 250ml tub Philadelphia cream for desserts
1 teaspoon vanilla essence
1/2 teaspoon icing sugar mixture
Fresh raspberries, to serve
1. Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
2. Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a medium bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Spoon mixture between prepared pan holes. Bake for 18 to 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool completely.
3. Place raspberries in a bowl. Lightly crush with a fork. Add cream and vanilla. Stir gently to create a rippled effect.
4. Cut cakes in half horizontally. Reserve 1 tablespoon cream mixture. Spread 1 cake base with 2 teaspoons of remaining cream mixture. Sandwich with cake top. Repeat with remaining cakes and cream mixture. Using a little of the reserved cream mixture attach 1 raspberry to the top of each cake. Dust with icing sugar. Serve.