Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, almond and raspberry cupcakes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
For the icing, beat the butter in a large bowl with an electric mixer until smooth. Add the icing sugar, milk, vanilla and almond extract then beat until well. Try your hand at these cupcakes - great to bring to a coffee morning or for a lunchbox treat but with a depth of flavour that makes them special enough for parties.
Almond and raspberry cupcakes is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Almond and raspberry cupcakes is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have almond and raspberry cupcakes using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Almond and raspberry cupcakes:
- Take Cake ingredients
- Take 125 grams self-raising flour,sifted
- Make ready 25 grams ground almonds
- Take 125 grams margarine, softened
- Take 2 large eggs
- Make ready 1/2 tsp almond essence
- Prepare For the topping
- Take 125 grams unsalted butter, softened
- Make ready 150 grams icing sugar
- Take 200 grams raspberries
- Make ready 1/2 lemon (juice only)
- Get 150 ml double cream
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Steps 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.
Almond milk is an excellent alternative to regular milk, especially. 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. These vegan and gluten free raspberry almond cupcakes with dairy free raspberry buttercream are definitely on my list.
So that’s going to wrap this up for this exceptional food almond and raspberry cupcakes recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
