Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, almond and raspberry cupcakes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Almond cupcakes with raspberry filling and almond buttercream frosting. So, just how easy are these almond raspberry cupcakes? These vegan almond and raspberry cupcakes are delicious and so quick and easy to make.

Almond and raspberry cupcakes is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Almond and raspberry cupcakes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook almond and raspberry cupcakes using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Almond and raspberry cupcakes:

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

And their taste is even better! Blend together, then pass the mixture through a sieve to remove any raspberry pips. When the cupcakes are cold, spread some of the frosting on the top of each. Atkins welcomes you to try our delicious Almond-Raspberry Cupcakes recipe for a low carb lifestyle.

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.

Get started by browsing our full list of ingredients here. Line muffin cups with paper liners. Almond Cupcakes with Raspberry Cream Cheese Frosting. 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. Soft and moist almond flavoured cupcakes filled with a hidden surprise of tangy and sweet raspberry curd, all finished off with a generous swirl of almond buttercream frosting.

So that is going to wrap it up with this special food almond and raspberry cupcakes recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!