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Raspberry Cupcakes

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Categories: Cakes/pies, Entertaining, Finger Foods, Kid-friendly, Sweet, Valentine's Day
Type: Desserts and Baked Goods

Elegant cakes that are perfect with after-dinner coffee

Prep Time: 15M

Cooking Time: 25M

Serves: makes 12 cupcakes

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp baking powder
  • 4 large eggs
  • 2 1/2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 6oz ( 165g) raspberries, plus 12
  • 3 tbsp finely chopped almonds
  • 6oz ( 175g) white chocolate, chopped, plus grated, for garnish
Raspberry Cupcakes photo

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Directions:

  1. Preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
  2. Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for 3 minutes, until pale and fluffy. Stir in the raspberries and almonds. Divide among the muffin cups. Bake for 25-30 minutes, until golden. Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.
  3. Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Drizzle over the cupcakes. Top with grated white chocolate and a raspberry.

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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