Recipe of Favorite Almond and raspberry cupcakes - Card template

Almond and raspberry cupcakes. Bring eggs and butter to room temperature for best results. Separate the eggs, setting aside the yolks. In a small bowl, beat the egg whites until frothy.

Using a knife, cut out a small cone in the top of each cupcake. In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Using a teaspoon or melon baller and your hands, roll almond paste into tiny balls; set aside.

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, almond and raspberry cupcakes. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Almond and raspberry cupcakes is one of the most well liked of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Almond and raspberry cupcakes is something which I have loved my entire life.

Bring eggs and butter to room temperature for best results. Separate the eggs, setting aside the yolks. In a small bowl, beat the egg whites until frothy.

To get started with this recipe, we must prepare a few ingredients. You can have almond and raspberry cupcakes using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Almond and raspberry cupcakes:

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

These delicious cupcakes are part of our Signature Series. Pour batter into lined cupcake tins. Almond cupcakes piled high with a fresh raspberry buttercream. These cupcakes are soft and fluffy, and come together so easily!

Steps to make Almond and raspberry cupcakes:

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..

With no mixer required, this is my favourite recipe! Cream together the sugar and the butter. Add the dry ingredients slowly, and mix until fully incorporated. In a separate bowl, whisk together the egg whites and almond extract. Almond Cupcakes with Fresh Raspberry Buttercream.

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