- 1 2/3 cups all purpose flour
- 1 cup butter, softened
- 1 cup sugar
- 1 tsp baking powder
- 4 large eggs
- 2½ tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 6 oz (165g) raspberries, plus 12
- 3 tbsp finely chopped almonds
- 6 oz (175g) white chocolate, chopped, plus grated, for garnish
- Muffin pan
- Paper liners
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
- Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for 3 minutes, until pale and fluffy. Stir in the raspberries and almonds. Divide among the muffin cups. Bake for 25–30 minutes, until golden. Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.
- Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Drizzle over the cupcakes. Top with grated white chocolate and a raspberry.