Raspberry Cupcakes

13 ingredients
10 steps

Ingredients

  • 1 2/3 cups all purpose flour
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp baking powder
  • 4 large eggs
  • 2 1/2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 6 oz (165g) raspberries, plus 12
  • 3 tbsp finely chopped almonds
  • 6 oz (175g) white chocolate, chopped, plus grated, for garnish
  • Muffin pan
  • Paper liners

Directions

  1. 1
    Preheat the oven to 350F (180C).
  2. 2
    Line 12 muffin cups with paper liners.
  3. 3
    Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for 3 minutes, until pale and fluffy.
  4. 4
    Stir in the raspberries and almonds.
  5. 5
    Divide among the muffin cups.
  6. 6
    Bake for 2530 minutes, until golden.
  7. 7
    Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.
  8. 8
    Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water.
  9. 9
    Drizzle over the cupcakes.
  10. 10
    Top with grated white chocolate and a raspberry.

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