Raspberry and Almond Cupcakes
This is another of my proof-of-concept tests with toppings, in this case a “dripping” one. I’ve made these muffins several times (whenever the season comes around it’s inevitable), varying the nuts and the proportions of the ingredients. And like any proper experiment, it has its conclusions: the one I’m sharing here is my favorite, the result of my experiments and tastings.
As for the toppings, I’m still experimenting so I can’t say much yet. In these muffins I tried two toppings in the same batch: sugar glaze (in the first photo) and white chocolate (in the last photo). I still can’t get them thick enough without everything getting messy after taking the photo, but I’ll keep trying—this must be all about trial and error.
Enjoy!
Ingredients for 12 units
12 paper muffin cases
250 g wheat flour
250 g fresh raspberries
50 g sliced almonds
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons flax seeds
1 teaspoon poppy seeds
1 egg
120 g sugar
70 ml vegetable oil
200 ml milk
white chocolate or sugar glaze for decoration (optional)
Preparation
In a large bowl, mix the flour with the almonds, baking powder, baking soda, flax seeds, and poppy seeds, and set aside.
In another bowl, beat the egg and add the sugar, oil, milk, and raspberries (reserve some for decoration), stirring carefully so the raspberries don’t break.
Pour the mixture from the second bowl into the first and stir until combined.
Divide the batter among the paper cases, previously placed in a sturdier mold to prevent them from losing shape (I usually use a silicone mold or flan molds). Fill the cases only 2/3 full so they have room to rise.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 20 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Decorate them with sugar glaze or melted white chocolate and the raspberries you set aside.
Notes
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or microwaving them for 30 seconds.
The amount of raspberries is approximate—you can use more or less to taste (I usually use 250 g in total and reserve a few for decoration).
Don’t worry if the batter is quite thick at the end. It needs to be this way so they rise properly. If it’s too hard to stir, add a splash of milk to make it easier. If it’s too runny, add more flour.
