How to Make Ultimate Lemon, Raspberry and Almond Cupcakes

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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 Deciding On The Best Foods May Help You Stay Fit And Healthy.

When it comes to the foods that you eat, you will see that your overall health can be effected either positively or even negatively. Something that you shouldn't eat no matter what is the different foods that you will get at all of those take out places. These types of foods are packed with bad fat and also have little or no nutritional value. That is why we are going to be going over the food items that you should be consuming that will have a good effect on your health.

In addition when it comes to having a dessert soon after your meals you should think about having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are also required for maintaining your health. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

By simply following some of the suggestions above you will notice that you'll be living a healthier life. Something that you should actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let's go back to lemon, raspberry and almond cupcakes recipe. You can cook lemon, raspberry and almond cupcakes using 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Lemon, Raspberry and Almond Cupcakes:

1. You need 200 g of self-raising flour.
2. You need 2 tsp of baking powder.
3. You need 200 g of unsalted butter, softened.
4. Use 4 of egg.
5. Get 200 g of caster sugar.
6. Prepare 3 tbsp of milk.
7. Prepare 50 g of ground almond.
8. You need of zest of 1 lemon.
9. Take 150 g of punnet raspberry.
10. Take of For the icing-.
11. Provide 250 g of icing sugar.
12. You need 80 g of butter at room temperature.
13. Provide Squeeze of lemon juice.
14. You need 25 ml of whole milk.
15. Take of Zest of 1 lemon.

Instructions to make Lemon, Raspberry and Almond Cupcakes:

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
2. Mix together the butter and sugar..
3. Add the flour, baking powder, lemon and ground almond..
4. Mix in the eggs one at a time..
5. 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).
6. Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
7. Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
8. Pipe the frosting on, adding a raspberry on top..

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