Recipe of Quick 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 Make Healthy Eating A Part of Your Life.

Healthy eating is today a great deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are suffering from diseases such as high blood pressure, which is directly associated with poor eating habits. While we’re always being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically believe that healthy diets require a lot of work and will significantly change the way they live and eat. Contrary to that information, people can alter their eating habits for the better by carrying out a couple of small changes.

These changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, has monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. Olive oil can likewise be healthy for your skin because it is a superb source of vitamin E. It may be that you already think that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If at all possible, try buying organic produce that has not been sprayed with deadly chemical substances. Looking for a local supplier of fresh fruits and veggies will give you the option of consuming foods that still contain almost all of the nutrients which are usually lost when produce has been kept in storage before selling it.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to lemon, raspberry and almond cupcakes recipe. To cook lemon, raspberry and almond cupcakes you only need 15 ingredients and 8 steps. Here is how you achieve it.

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

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

To make the raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. To make the cupcakes, place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. These Lemon and Raspberry Cupcakes are a refined sugar free and low fructose alternative to healthy snack time.

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