Pro Tips

• Your cooking time will depend a great deal on how big your cupcakes are, always go lower to start with then increase if needed

• Fresh or frozen raspberries can be used. If using frozen raspberries, either defrost them first or work quickly when spooning out the batter to avoid your batter freezing and being harder to spoon out

• Fold the raspberries in gently with a spatula to avoid crushing them too much and to help them stay whole

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Ingredients

115g butter, softened

85g caster sugar

½ teaspoon vanilla extract

2 eggs, lightly beaten

85g self-raising flour

55g almond meal

85g raspberries

2 tablespoons flaked almonds

2 tablespoons icing sugar

 

How to make it:

Preheat oven to 180oC/350oF/Gas Mark 4

Line a cupcake tray with paper cases

Put butter, sugar and vanilla extract in a large bowl and beat until light and fluffy

Gradually beat in the eggs

Sift in the flour then add the almond meal and stir to combine

Gently fold in the raspberries

Spoon the mixture into paper cases until ¾ full and top with flaked almonds

Bake in preheated oven for about 20 minutes until golden on top and a skewer inserted comes out clean

Transfer to a wire rack to cool completely then dust with icing sugar.

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Makes 15

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