Walnut and Raspberry Cupcakes

I chose to make these for my team at work for a colleague’s birthday celebration. They look impressive yet very simple to make.

They make about 12 muffin sized cakes. Oven 190c.

280g Self raising Flour
1 teaspoon Baking powder
Pinch of salt
1 egg
120g Sugar
240ml Milk, full fat
85g Butter
As much raspberries as you would like

Topping
150g Butter
250g icing sugar
1 teaspoon almond extract
Walnut flakes- handful

Weigh out the flour and sift into a bowl along and add the baking powder and salt.

In another bowl beat the egg until smooth and then add the sugar and milk. Make sure you melt the butter fully and then add it into the mix. Pour the wet mixture into the flour mix and stir it lightly with a spoon until combined. Batter should be smooth and should drop off the spoon. I then added about a teaspoon of almond extract which gives a flavour to the cakes.

Gently fold in as much raspberries, being careful not to squash the fruit. I put in half a small packets worth about 50g.

Fill the muffin cases and bake for 20 minutes until browned.

Once the cakes have cooled weigh out 250g icing sugar and 150g of soft butter and mix together with a spoon until well combined. I then added a teaspoon of almond extract again, which gives the icing a nutty flavour and complements the fruit. Carefully spoon the icing onto the cakes, this is where you can be indulgent, as you like, and I tend to just pile it on. Place a raspberry on top of the icing on each cake, I make a hole in the icing to fit the fruit in. Finally add a sprinkle of walnut flakes; I slot them into the icing so they don’t fall off.