Raspberry Rhyme

Here is a little sumthin’ to fang out for X-mas maybe? My dear friend Erin whipped these up and kindly shared the recipe with us!

Cupcake
250g butter
250g sugar
250g almond meal
4 eggs
75g flour

Icing
100g raspberries
100g icing sugar
100g butter (room temperature)

Cupcake
Cream together butter and sugar. Add eggs one at a time. Fold in the flour and almond meal. Spoon into patty cases. Cook for 15-20mins in a moderate oven. Allow to cool before icing.

Icing
Puree berries in a food processor until smooth. Pass through a sieve. Mix together butter and sugar until creamy. Add the berry puree a bit at a time until combined

Garnish with more berries.

The best thing about this recipe is the actual cake. It was moist and dense (in a good way) and a little bit nutty and chewy. The icing is also pretty awesome due to the real raspberry flavour. My cakes took a little longer than the recommended 20 mins but this will obviously depend on your oven and the size of the cakes. The only problem I ran into was when I added the berry puree, it changed the consistency of the icing but I think that is because it was a bit cold so if you make sure the ingredients are all at room temperature this shouldn’t happen. I used frozen berries for their more economical price too. All in all pretty delicious and I would definitely make them again.

Erin Dixon x

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