Recipe: Tasty Almond and raspberry cupcakes

Almond and raspberry cupcakes. 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.

Almond and raspberry cupcakes Get started by browsing our full list of ingredients here. Line muffin cups with paper liners. These vegan almond and raspberry cupcakes are delicious and so quick and easy to make. You can have Almond and raspberry cupcakes using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Almond and raspberry cupcakes

  1. You need of Cake ingredients.
  2. It's 125 grams of self-raising flour,sifted.
  3. You need 25 grams of ground almonds.
  4. Prepare 125 grams of margarine, softened.
  5. It's 2 large of eggs.
  6. You need 1/2 tsp of almond essence.
  7. You need of For the topping.
  8. Prepare 125 grams of unsalted butter, softened.
  9. You need 150 grams of icing sugar.
  10. It's 200 grams of raspberries.
  11. It's 1/2 of lemon (juice only).
  12. It's 150 ml of double cream.

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. If Bakewell tart was looking for a make-over, this would be it! 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.

Almond and raspberry cupcakes instructions

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..

Something about the combo between almond and raspberries is something that always gets me. 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.

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