Time and servings
Ingredients
9 total- 175 g of unsalted butter, softened
- 150 g of caster sugar
- 150 g of self-raising flour, sifted
- 2 eggs
- 3 tbsp of milk
- 100 g of ground almonds
- 1 tsp of vanilla extract
- 200 g of raspberries, hulled and halved or quartered depending on size
- 1 dusting of icing sugar, to serve
Method
5 stepsStep 1
Preheat the oven to 160°C/ 140°C fan/ gas 3 and prepare 12 cases in a cupcake tin.
Step 2
Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the flour, eggs, milk, ground almonds and vanilla extract and mix well. Stir in the raspberries, reserving a handful for decorating.
Step 3
Pour the mixture evenly into the 12 cupcake cases and put the remaining handful of raspberries on top.
Step 4
Bake in the preheated oven for about 15-20 minutes. To test if they are cooked, pierce with a skewer – if it’s clean when you pull it out the cupcake they are cooked. If it’s not, return to the over for another 5 minutes and check again.
Step 5
Place cupcakes onto a wire rack to cool and dust with icing sugar. They are best served just as they are, turning from warm to room temperature.