Almond and raspberry cupcakes. Try your hand at these cupcakes - great to bring to a coffee morning or for a lunchbox treat but with a depth of flavour that makes them special enough for parties. These vegan almond and raspberry cupcakes are delicious and so quick and easy to make. Almond Cupcakes with Raspberry Cream Cheese Frosting.

The cooked-on almond topping makes this another of those wonderful homemade cupcake recipes that can be eaten straight out of the oven. Vanilla Paleo Cupcakes with Raspberry Frosting. While strict paleo may not include desserts, I believe we all deserve a treat every now and again. You can cook Almond and raspberry cupcakes using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Almond and raspberry cupcakes

Prepare of Cake ingredients.
It's 125 grams of self-raising flour,sifted.
You need 25 grams of ground almonds.
It's 125 grams of margarine, softened.
You need 2 large of eggs.
Prepare 1/2 tsp of almond essence.
Prepare of For the topping.
It's 125 grams of unsalted butter, softened.
You need 150 grams of icing sugar.
You need 200 grams of raspberries.
You need 1/2 of lemon (juice only).
You need 150 ml of double cream.

These coconut and almond flour cupcakes are perfect for any occasion. Their lovely color makes them an instant attraction. And their taste is even better! These cupcakes are delicious as they are but what if you don't like raspberries?

Almond and raspberry cupcakes instructions

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..
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..
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..
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..
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..

Simply swap the raspberries out for your favorite berry. 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. This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting. So there was a moment this past weekend where I realized what true love really is.