1. Preheat oven to 350˚F. Line an 8 x 8 baking pan with parchment paper and grease any exposed sides.
2. In a mixing bowl cream butter and sugar together until light and fluffy. Add egg and vanilla. Continue to beat until well incorporated.
3. In a separate bowl, add sifted flour, baking powder and salt together, mix well.
4. Turn the mixer on low. Alternate the flour mixture and the milk into your butter mixture in 2 additions (just until incorporated). Make sure to scrape down the bowl.
5. Break up your raspberries into smaller pieces and add to your batter. Using a spatula fold the raspberries into the batter, be careful not to overmix your batter.
6. Pour your batter into the prepared pan, evening out the top. Gently bang the pan on the counter to remove any air bubbles.
7. Bake for approx. 25 – 30 minutes or until a toothpick inserted in the middle comes out clean.
8. Let the cake cool for 5 minutes. Carefully, remove the cake from the pan and turn the cake over onto a cooling rack so the bottom now becomes the top (this is to help flatten the top of the cake).
9. Let the cake cool completely.
10. Using a 1 – 1 1/2 inch circle cookie cutter, cut out 25 circles. Place the cakes onto a cooling rack.

Make your icing.

1. Cut fresh raspberries in quarters and set aside.
2. In a large bowl add icing sugar, 4 tablespoons of milk, rose extract and 1 drop of food colouring. Whisk together until smooth. Your icing should be thin enough to run but thick enough to hold a little shape. Add more milk if it’s too thick or more icing sugar if it’s too thin. Add a little at a time.
3. Using a spoon, add a heaping amount of icing over the tops of each cake. Let the icing run down the sides (you can help the icing run down the sides by pushing the icing out over the edges).
4. Let the icing rest a little before adding a small piece of raspberry on top. Make sure to add the raspberry cut side up. This is to avoid raspberry juice bleeding into the icing.
5. Let the cakes rest 1-2 hours for the icing to set before serving.