The raspberries lend a tartness that makes this cupcake and excellent accompaniment to coffee.
Raspberry Cream CupcakesServes: 12
Ingredients:200g (7 oz) self-raising flour
2 tsp baking powder
200g (7 oz) butter, softened
200g (7 oz) caster sugar
3 tbsp milk
50g (2 oz) ground almonds
150g (5 oz) raspberries
For the Topping:300ml (1 1/4 cups) whipping cream
2 tbsp icing sugar
a few drops of vanilla extract
fresh raspberries, to garnish
Method:Combine the flour, baking powder, butter, eggs, caster sugar, milk and ground almonds in a bowl. Beat with an electric whisk until smooth then gently fold in the raspberries
Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then spoon in the cake batter, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 25 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the vanilla cream topping, whisk the cream until stiff but not dry. Sift over the icing sugar then stir into the cream along with the vanilla extract.
Spoon the cream into a piping bag fitted with a plain nozzle and pipe over each cupcake. Garnish with a few fresh raspberries each and serve.
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