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Almond Raspberry Cupcakes

Almond Raspberry Cupcakes are yummy. The cupcakes are really moist and they keep well for several days.

The cooked-on almond topping makes this another of those wonderful homemade cupcake recipes that can be eaten straight out of the oven. No need to wait for the almond raspberry cup cakes to cool and be frosted.

This is a very easy recipe to follow and the almond and raspberry cupcakes are perfect served for morning or afternoon tea. Because of the topping these almond raspberry cupcakes don't need any frosting. I tend to just dust them with confectioners (icing) sugar. They don't need it for flavor - the dusting is just for appearances.

I have sometimes used mixed berries, instead of just raspberries, if that's all I have in the freezer. It is a very stiff batter so you need to push the berries into the mixture.

These cupcakes seem to taste even better the next day. The tartness of the raspberries is a perfect foil for the sweetness of the cake.

Ingredients

Cake

• 7oz (200g) butter
• 1 tspn vanilla essence
• 1 1/4 cups (275g) caster sugar
• 3 eggs
• 1 cup (150g) all-purpose (plain) flour
• 2/3 cup self-raising flour
• 1/2 cup (60g) packaged ground almonds
• 160g frozen raspberries

Almond Topping

• 1/3 cup (50g) all-purpose (plain) flour
• 2 2 tbsp of caster sugar
• 1 tspn ground ginger
• 1 1/2 oz (40g) butter, chopped
• 1/4 cup (20g) flaked almonds

Preparation

Cake

• Preheat oven to 160C (325F).
• Place cupcake liners in tray.
• Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy.
• Beat in eggs, one at a time and beat until combined.
• Stir in sifted flours and ground almonds.
• Spoon mixture into cupcake trays.
• Top mixture with frozen raspberries and sprinkle with almond topping.
• Bake for 15-20 minutes until skewer inserted in the center of a cupcake comes out clean.
• Stand for 5 minutes before turning onto a wire rack to cool.

Almond Topping

• Sift flour and ginger into a bowl. Add sugar.
• Rub in butter and stir in almonds.

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