Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon, raspberry and almond cupcakes. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
With raspberry filling and fluffy almond icing, you'll never guess that these Raspberry Almond Cupcakes are gluten free and dairy free! Adaptable and delicious recipes for the amateur chef. Lemon, Raspberry and Almond Cupcakes step by step.
Lemon, Raspberry and Almond Cupcakes is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Lemon, Raspberry and Almond Cupcakes is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook lemon, raspberry and almond cupcakes using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon, Raspberry and Almond Cupcakes:
- Get 200 g self-raising flour
- Make ready 2 tsp baking powder
- Prepare 200 g unsalted butter, softened
- Prepare 4 egg
- Take 200 g caster sugar
- Take 3 tbsp milk
- Prepare 50 g ground almond
- Get zest of 1 lemon
- Make ready 150 g punnet raspberry
- Prepare For the icing-
- Prepare 250 g icing sugar
- Get 80 g butter at room temperature
- Prepare Squeeze lemon juice
- Prepare 25 ml whole milk
- Get Zest of 1 lemon
Absolutely almost too pretty to eat! Lemon, Raspberry and Almond Cupcakes instructions. Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Almond Cupcakes with Raspberry Cream Cheese Frosting.
Instructions to make Lemon, Raspberry and Almond Cupcakes:
- Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases.
- Mix together the butter and sugar.
- Add the flour, baking powder, lemon and ground almond.
- Mix in the eggs one at a time.
- 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)
- Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing.
- Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice.
- Pipe the frosting on, adding a raspberry on top.
These gluten free pink cupcakes are great for a party to raise funds for breast cancer awareness and research, but I can also image them at a baby shower, a wedding shower, a birthday party, or another special event. To make the raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. The idea for these lemon cupcakes came from my Lemon Raspberry Cheesecake Squares, which happen to be one of the most popular recipes (and one of my favorite recipes) on the blog. I love lemon desserts and I know a lot of you do too, but they're even better when paired with berries!
So that’s going to wrap it up with this exceptional food lemon, raspberry and almond cupcakes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
