Elegant cakes that are perfect with after-dinner coffee.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 2/3 cups all-purpose flour||1 tsp pure vanilla extract|
|1 cup butter, softened||1/2 tsp almond extract|
|1 cups sugar||6 oz (165 g) raspberries, plus 12|
|1 tsp baking powder||3 tbsp finely chopped almonds|
|4 large eggs||6 oz (175 g) white chocolate, chopped, plus grated, for garnish|
Preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
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.
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf