Recipe: Tasty Lemon, Raspberry and Almond Cupcakes

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Before you jump to Lemon, Raspberry and Almond Cupcakes recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Eat Will Effect Your Health.

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We hope you got insight from reading it, now let's go back to lemon, raspberry and almond cupcakes recipe. To make lemon, raspberry and almond cupcakes you need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Lemon, Raspberry and Almond Cupcakes:

1. Prepare 200 g of self-raising flour.
2. Prepare 2 tsp of baking powder.
3. Get 200 g of unsalted butter, softened.
4. Take 4 of egg.
5. Take 200 g of caster sugar.
6. You need 3 tbsp of milk.
7. Get 50 g of ground almond.
8. Get of zest of 1 lemon.
9. Take 150 g of punnet raspberry.
10. Prepare of For the icing-.
11. Use 250 g of icing sugar.
12. Use 80 g of butter at room temperature.
13. Prepare Squeeze of lemon juice.
14. Provide 25 ml of whole milk.
15. You need of Zest of 1 lemon.

Steps to make Lemon, Raspberry and Almond Cupcakes:

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
2. Mix together the butter and sugar..
3. Add the flour, baking powder, lemon and ground almond..
4. Mix in the eggs one at a time..
5. 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).
6. Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
7. Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
8. Pipe the frosting on, adding a raspberry on top..

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