Add a touch of class to your kitchen
Discover rich flavours and enticing aromas of two single origin coffees in an environmentally friendly pod
Perfect for tea and coffee
Your robust, powerful and indispensable kitchen assistant
12 hole muffin tin
12 paper cases
Pre-heat your oven to 180C/350F/Gas 4
In the large bowl of your food processor use the large blade to
combine the butter and sugar and Auto Pulse until very soft and
creamy. Scrape down the sides.
Add the eggs, flour, baking powder, almonds and milk and process
Divide half the mixture between the muffin cases, scatter with
half the raspberries then spoon the rest of the cake mixture on
top. Finish with the remainder of the raspberries.
Bake on the midle shelf for 18-20 minutes until risen and
golden. Cool on a wire rack.
Place the creme fraiche, icing sugar, orange zest and juice in
the small bowl of the food processor and with the small blade
process until smooth. Spoon over the cupcakes, leave to firm up for
about 15 minutes, then decorate each one with a raspberry and
Top tip: These cupcakes can be made up to three days
ahead of when you need them if they are stored in a sealed
container and refrigerated.