Raspberry Cupcakes

• 1 2/3 cups all purpose flour
• 1 cup butter, softened
• 1 cup sugar
• 1 tsp baking powder
• 4 large eggs
• 2 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 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

1. Preheat the oven to 350F (180C).
2. Line 12 muffin cups with paper liners.
3. Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for 3 minutes, until pale and fluffy.
4. Stir in the raspberries and almonds.
5. Divide among the muffin cups.
6. Bake for 2530 minutes, until golden.
7. Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.
8. Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water.
9. Drizzle over the cupcakes.
10. Top with grated white chocolate and a raspberry.

flour, butter, sugar, baking powder, eggs, baking powder, vanilla, almond, raspberries, almonds, white chocolate, pan, liners

Taken from www.cookstr.com/recipes/raspberry-cupcakes (may not work)