Lemon, Raspberry and Almond Cupcakes
Raspberries on the inside and lemon icing on top, the addition of almonds means the lemon within the sponge subtly comes through.
Lemon, Raspberry and Almond Cupcakes
Raspberries on the inside and lemon icing on top, the addition of almonds means the lemon within the sponge subtly comes through.
Cooking Instructions
- 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.
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