Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, almond and raspberry cupcakes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Almond and raspberry cupcakes is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Almond and raspberry cupcakes is something that I have loved my entire life.
These cupcakes with almond flour and coconut flour are topped with a delicious raspberry frosting. I've baked keto cupcakes with both almond flour and coconut flour in the past. But I wanted to do something different to make these paleo friendly.
To begin with this particular recipe, we have to first prepare a few components. You can have almond and raspberry cupcakes using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Almond and raspberry cupcakes:
- Prepare Cake ingredients
- Get 125 grams self-raising flour,sifted
- Take 25 grams ground almonds
- Take 125 grams margarine, softened
- Take 2 large eggs
- Take 1/2 tsp almond essence
- Prepare For the topping
- Take 125 grams unsalted butter, softened
- Make ready 150 grams icing sugar
- Get 200 grams raspberries
- Take 1/2 lemon (juice only)
- Get 150 ml double cream
Now, these Raspberry Almond Chocolate Cupcakes may sound simple to make (macaron aside) and may look pretty simple too. However, they were truly one of my favorite cupcakes flavor wise. Something about the combo between almond and raspberries is something that always gets me. Soft and moist almond flavoured cupcakes filled with a hidden surprise of tangy and sweet raspberry curd, all finished off with a generous swirl of almond buttercream frosting.
Instructions to make Almond and raspberry cupcakes:
- Preheat oven to 180c/350f/gas 4. Line a 12 hole muffin tin with paper cases. Combine all the ingredients for the cakes in a large mixing bowl and beat until smooth.
- Spoon into the cupcake cases and bake for 15-20 minutes until risen and a toothpick comes out clean. Remove from the oven and transfer to a wire rack to finish cooling.
- For the icing, beat together the butter with half of the icing sugar until smooth and light. Combine the raspberries, lemon juicd and remaining icing sugar in a saucepan and bring to a simmer over a moderate heat.
- Crush the raspberries using the back of a spoon then remove from the heat. Sieve and collect the juice in a bowl and allow to cool. Add this to the buttercream and beat until smooth. Whip the double cream in a seperate bowl until it forms soft peaks, then fold it through the butter and raspberry mixture until smooth and even.
- Spoon into a piping bag fitted with your choice of nozzle then chill for 10-15 minutes. When cupcakes are cool, remove the icing from the fridge and let it come ba k up to room temperature. pipe the icing onto the cakes.
If Bakewell tart was looking for a make-over, this would be it! This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting. It tastes even better than it looks! So there was a moment this past weekend where I realized what true love really is. Rhubarb & Raspberry Frangipane Tart with Almond Praline.
So that is going to wrap it up with this special food almond and raspberry cupcakes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
