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Raspberry Bakewell Cupcakes
Introduction from Rukmini Iyer
I almost called these ‘Emergency Bakewell Cupcakes’, for those moments when you want a Bakewell tart, and you want it 5 minutes ago. These quick cupcakes might just take the edge off – an easy frangipane filling topped with crisp flaked almonds, with a hidden raspberry jam centre.
Ingredients
Essential kit
You will need: 12 paper cases and a cupcake or muffin tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the butter and sugar together until pale and fluffy, then beat in the eggs one at a time.
Gently fold in the ground almonds, flour and baking powder, taking care not to overmix. Put a heaped teaspoon of batter into each paper case in a 12-hole cupcake or muffin tin and top each with half a teaspoon of jam before dividing the remaining batter equally between the cases.
Scatter the flaked almonds over the top of each cake, then transfer the cakes to the oven and bake for 15 minutes, until firm to the touch and a skewer inserted comes out clean.
Leave the cupcakes in the tin for 5 minutes, then gently lift them out on to a wire rack (I find a fork helpful for this) and leave to cool before serving warm or at room temperature.
The cakes will keep well in an airtight container in a cool room for 2–3 days.
Preview
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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