These cupcakes are so simple to make, yet have the sophisticated flavour of sweet almond, which contrasts beautifully with the zing of fresh raspberries used in the frosting. Make sure to use fresh British raspberries to truly capture the taste of summer. Perfect for picnics whilst sipping on sparkling elderflower cordial…Delicious.
For the cakes:
125g unsalted butter, at room temperature
125g marzipan, grated (it’s easiest if the marzipan has been popped in the fridge prior to baking)
75g golden caster sugar
Few drops of almond essence
¼ teaspoon vanilla extract
3 large eggs, at room temperature
75g self raising flour
For the buttercream frosting:
100g fresh raspberries (plus more for decoration)
100g unsalted butter, at room temperature
1 teaspoon vanilla extract
600g icing sugar, sifted
Preheat your oven to 170°C, line your muffin tin with cupcake cases. In a freestanding electric mixer with a paddle attachment, combine the butter, marzipan and sugar on a low speed, until the mixture is relatively smooth. In a jug, beat the eggs with the vanilla extract and almond essence. Gradually add this to the butter mixture (now on a medium speed), scraping down the sides of the bowl as you go. Drop in the flour and salt and mix until no traces of flour are visible. Be careful not to over-mix!
Spoon your batter into the prepared cake cases, and pop in the oven for 15-18 minutes or until golden and springy to touch. When inserted in the middle, a skewer should come out clean.
Leave to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
Whilst you’re waiting for the cakes to cool, make the frosting.
In a food processor blend the raspberries into a puree and then pass through a sieve into the bowl of a freestanding electric mixer. On a medium speed, beat the raspberry puree with the softened butter and vanilla extract. The mixture may look split, but don’t worry! Beat in the icing sugar, first on a slow speed, or you will disappear in a cloud of sugar. Continue mixing for a few minutes, then turn to high. The more you beat, the fluffier the frosting will be.
Spoon the frosting on the top of the cooled cupcakes, and decorate each one with a raspberry.