Raspberry Cupcakes

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.

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Dessert

Ingredients

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

directions

Prep: 15 min Total: 45 min

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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.

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Raspberry Cupcakes

Ingredients

directions