How to Cook Perfect Lemon, Raspberry and Almond Cupcakes

Lemon, Raspberry and Almond Cupcakes.

You can have Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon, Raspberry and Almond Cupcakes

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

Lemon, Raspberry and Almond Cupcakes instructions

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..