Lemon, Raspberry and Almond Cupcakes. 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. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious! I think cupcakes have to be one of my favorite things to create and photograph for this blog.

According to some people, cooking is indeed things which is quite soft. Besides they are indeed like cooking and have ability cooking that is quite, they are also creative in mixing each dish so that it becomes food delicious. But there are those who cannot skillfully cook, so they must ask and see recipes that are easy to follow.

Lemon, Raspberry and Almond Cupcakes Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. These Lemon Raspberry Almond Muffins are the best compliment of flavors that I could put together.

You can make Lemon, Raspberry and Almond Cupcakes use 15 ingredients and 8 the steps. Here guides how you mix it.

The main ingredient Lemon, Raspberry and Almond Cupcakes as follows:

Provide 200 g of self-raising flour.
You need 2 tsp of baking powder.
Provide 200 g of unsalted butter, softened.
Prepare 4 of egg.
Prepare 200 g of caster sugar.
Provide 3 tbsp of milk.
Provide 50 g of ground almond.
Prepare of zest of 1 lemon.
Prepare 150 g of punnet raspberry.
Provide of For the icing-.
You need 250 g of icing sugar.
Prepare 80 g of butter at room temperature.
You need Squeeze of lemon juice.
Provide 25 ml of whole milk.
You need of Zest of 1 lemon.

The almond flavors come from both an extract and sliced almonds in the streusel. There is fresh squeezed lemon juice in the muffin batter and fresh raspberries mixed in as well. This muffin batter is one of my favorites because it's very versatile. To make the raspberry curd: Melt the butter in a large saucepan over medium heat.

How to Make Lemon, Raspberry and Almond Cupcakes

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

Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Kids happily gobble up these scrumptious treats without a second thought. Whether you're making these for a family dinner, fancy party, or just as a snack, these lemon cupcakes will fit the bill! In a large mixing bowl or a stand mixer, combine the flours, sea salt, and baking soda. Add eggs one at a time, mixing to combine.