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Before you jump to Lemon, Raspberry and Almond Cupcakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays a lot more popular than before and rightfully so. The overall economy is impacted by the number of men and women who are dealing with conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically think that healthy diets demand much work and will significantly alter the way they live and eat. It is possible, however, to make some small changes that can start to make a positive impact to our daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably purchase a lot of items out of habit. For example, did you ever think to check how much sugar and salt are in your favorite cereal? One nutritious alternative that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
Evidently, it’s not at all difficult to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to lemon, raspberry and almond cupcakes recipe. You can have lemon, raspberry and almond cupcakes using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Lemon, Raspberry and Almond Cupcakes:
- Prepare 200 g self-raising flour
- Get 2 tsp baking powder
- Provide 200 g unsalted butter, softened
- Prepare 4 egg
- Take 200 g caster sugar
- You need 3 tbsp milk
- Provide 50 g ground almond
- Provide zest of 1 lemon
- You need 150 g punnet raspberry
- Prepare For the icing-
- Get 250 g icing sugar
- Use 80 g butter at room temperature
- Take Squeeze lemon juice
- Prepare 25 ml whole milk
- Get Zest of 1 lemon
Instructions 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.
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