Cupcakes are just the perfect size and are a small package of joy!
And so is this recipe....
This Raspberry Cobbler recipe is a hybrid of cupcake and cobbler....and it is divine!
This is what you need (for 6 individual cobblers):
-1 cup of Self Rising Flour (you must use this....all purpose flour will not work!)
-1 cup of Sugar
-1 cup of Milk
-1 stick of Butter-melted
-1/2 tsp Vanilla
-1 cup of Raspberries (or any other berry you prefer)
-Extra Sugar for Sprinkling
Get your oven nice and ready by preheating it to 350 degrees. Then butter and flour your muffin pan and set aside.
*Note: I am in LOVE with "Pam Baking Spray". The spray contains flour and it works like magic. It's a miracle for baking. I dare you to use it.
In a large bowl, combine flour and sugar, then whisk in the milk. Continue whisking as you add in the melted butter and vanilla.
Then, pour in about 1/4 cup of batter into each muffin tin and place 3-4 raspberries on top of the batter. By the end of the baking process, the raspberries will have sunk to the bottom of the tin. Sprinkle about 1/8 to 1/4 tsp of sugar on top of the raspberries/batter.
Bake for 35-45 minutes until the cobblers become a nice crisp golden brown.
Flip them over using a cooling rack and some of the fruit/batter might stick to the pan, but we aren't about appearance, we are about incredible taste! "Who's to know!"
Eat them warm with whip cream or vanilla ice cream!
Isn't that just the cutest cobbler you have ever seen before?