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Unfortunately the weather has seemed to have made a turn for the worse and we are stuck back in  our winter coats. This recipe bought a little bit of summer to my day as I had frozen raspberries in my freezer that needed to be de-frosted and eaten in a delicious cake recipe.



I really like this flavour combination as it isn’t very sweet and has an edge from the tartness of the raspberries and the bitter flavour of the almond extract.


When you put them in the oven the smell is absolutely amazing.


You could also try this recipe with cherries as they have the same flacour (sort of) as raspberries.


When you put the almonds onto the cupcakes don’t push them on to hard otherwise they’ll sink and you won’t get them on top.


If you want the cute cupcake cases you can buy them here.



150g butter 
150g caster sugar
1tsp almond extract
2 eggs (large)
150g self-raising flour
250g raspberries
12 almonds
Recipe (The Little Elf Bakery)… makes 12 cupcakes

Pre-heat the oven to 180 degrees celsius and line a cupcake tin with cupcake cases. Cream the butter and sugar together until light and creamy then add in the almond extract. Crack the eggs into a separate bowl, whisk, then add little by little to the mixture. Add in the flour, stir, then add in the raspberries until everything is combined. Spoon into the cupcake cases and gently press an almond into the top of each one. Bake for 25 minutes then leave to cool on a cooling rack.


Fill the cupcake cases 2/3’s full so that they rise just to the top of the case.