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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 Green Living In The Cooking area Could save you Cash.
Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Keep reading for some approaches to go green and save energy, generally in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
The kitchen by itself gives you many small methods by which energy and money can be saved. Environmentally friendly living is not really that tough. Mostly, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to lemon, raspberry and almond cupcakes recipe. You can cook lemon, raspberry and almond cupcakes using 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Lemon, Raspberry and Almond Cupcakes:
- Prepare 200 g self-raising flour
- Get 2 tsp baking powder
- Prepare 200 g unsalted butter, softened
- Get 4 egg
- Prepare 200 g caster sugar
- Take 3 tbsp milk
- Use 50 g ground almond
- Provide zest of 1 lemon
- Prepare 150 g punnet raspberry
- Take For the icing-
- You need 250 g icing sugar
- Use 80 g butter at room temperature
- Prepare Squeeze lemon juice
- Provide 25 ml whole milk
- Take Zest of 1 lemon
Steps to make Lemon, Raspberry and Almond Cupcakes:
- 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.
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