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Cupcakes:

• 150g unsalted butter, softened
• 150g caster sugar
• 2 large eggs, beaten
• 150g self-raising flour
• 1 1/2 tsp baking powder
• 40g ground almonds
• 2 tbsp milk
• 110g raspberries, quartered

Icing:

• 110g creme fraiche
• 200g icing sugar
• Zest of 1 orange
• 1 1/2 tbsp orange juice
• 12 raspberries to decorate

12 hole muffin tin

12 paper cases

Method

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 until smooth.

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 serve.

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.