Lemon, Raspberry and Almond Cupcakes

Name: Lemon, Raspberry and Almond Cupcakes
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 200 g self-raising flour; 2 tsp baking powder; 200 g unsalted butter, softened; 4 egg; 200 g caster sugar; 3 tbsp milk; 50 g ground almond; zest of 1 lemon; 150 g punnet raspberry; For the icing-; 250 g icing sugar; 80 g butter at room temperature; Squeeze lemon juice; 25 ml whole milk; Zest of 1 lemon

nfstorey @cook_6269120

Raspberries on the inside and lemon icing on top, the addition of almonds means the lemon within the sponge subtly comes through.

nfstorey @cook_6269120

Raspberries on the inside and lemon icing on top, the addition of almonds means the lemon within the sponge subtly comes through.

Saved

Ingredients

45 mins

12 servings

200 gself-raising flour
2 tspbaking powder
200 gunsalted butter, softened
4egg
200 gcaster sugar
3 tbspmilk
50 gground almond
zest of 1 lemon
150 gpunnet raspberry
For the icing-
250 gicing sugar
80 gbutter at room temperature
Squeezelemon juice
25 mlwhole milk
Zest of 1 lemon

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Steps

45 mins

1

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases.
2

Mix together the butter and sugar.
3

Add the flour, baking powder, lemon and ground almond.
4

Mix in the eggs one at a time.
5

Spoon into the cases. Once filled individually add 1 and half raspberries into each cases lightly crushing them before they go in, poking them down into the cake. (You can fold the raspberries into the mixture before putting them into the cases however I wanted an equal distribution of them)
6

Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing.
7

Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice.
8

Pipe the frosting on, adding a raspberry on top.