THE ILLUSTRATED KITCHEN BIBLE
1 2/3 cups all-purpose flour
1 cup butter, softened
1 cups sugar
1 tsp baking powder
4 large eggs
1 tsp pure vanilla extract
1/2 tsp almond extract
6 oz (165 g) raspberries, plus 12
3 tbsp finely chopped almonds
6 oz (175 g) white chocolate, chopped, plus grated, for garnish
Preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for three minutes, until pale and fluffy.
Stir in the raspberries and almonds. Divide among the muffin cups. Bake for 25–30 minutes, until golden. Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Drizzle over the cupcakes. Top with grated white chocolate and a raspberry.