For a wedding or any other special event, these Almond Cupcakes with Raspberry Filling are perfect. The cupcakes taste like almonds on the outside, but in the middle there's a surprise burst of raspberry goodness that makes them both tasty and pretty.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp almond extract. 1/2 cup whole milk. 1/2 cup fresh raspberries. 1/4 cup raspberry jam. 1/4 cup sliced almonds for garnish. Confectioners' sugar for dusting, optional.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the almond extract and mix well. Add the dry ingredients to the wet mixture slowly, mixing in the milk every so often. Mix the dry ingredients in at the beginning and end, until they are just combined. Make sure that each cupcake liner is two thirds full of mix. To make the filling, mix the fresh raspberries and raspberry jam together in a different bowl. Add a small amount of the raspberry filling to the top of each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. Once the cupcakes are cool, garnish them with sliced almonds and dust with confectioners' sugar if desired. For your special event, enjoy these almond cupcakes with a delicious raspberry filling.
Prep Time: 20 minutes
Cook Time: 20 minutes
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