Lemon, Raspberry and Almond Cupcakes. Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Absolutely *almost* too pretty to eat! Raspberry Lemon Cupcakes - flavorful and moist lemon cupcakes filled with lemon curd and topped with a silky and smooth raspberry meringue buttercream!
Keto cupcakes that you will making over and over again.
Keto raspberry lemonade cupcakes that are moist and delicious.
Make homemade low carb cupcakes with this simple recipe.
You can have Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Lemon, Raspberry and Almond Cupcakes
- It's 200 g of self-raising flour.
- It's 2 tsp of baking powder.
- You need 200 g of unsalted butter, softened.
- It's 4 of egg.
- You need 200 g of caster sugar.
- You need 3 tbsp of milk.
- It's 50 g of ground almond.
- It's of zest of 1 lemon.
- Prepare 150 g of punnet raspberry.
- It's of For the icing-.
- Prepare 250 g of icing sugar.
- Prepare 80 g of butter at room temperature.
- You need Squeeze of lemon juice.
- It's 25 ml of whole milk.
- Prepare of Zest of 1 lemon.
These cupcakes are so tasty and quick to prepare. Cupcakes filled with lemon curd and topped with the most amazing frosting. These Lemon and Raspberry Cupcakes are a refined sugar free and low fructose alternative to healthy snack time. Low carb, gluten free and delicious thanks to a base of almonds and coconut flour and sweetened with just a few low gi raspberries (option to add a touch of stevia if you like things a little sweeter).
Lemon, Raspberry and Almond Cupcakes instructions
- Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
- Mix together the butter and sugar..
- Add the flour, baking powder, lemon and ground almond..
- Mix in the eggs one at a time..
- 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).
- Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
- Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
- Pipe the frosting on, adding a raspberry on top..
Use lemon zest in the batter. Raspberry and lemon go really well together. The lemon will brighten the raspberry flavor! Add a couple of fresh raspberries to the cupcakes, but dust the raspberries in flour first. This will help to keep them from sinking to the bottom of the cupcakes during the bake.
