Lemon & Raspberry Cupcakes

prep 10 mins, plus cooling cook 15 mins
  • 150 g (5 oz) butter, softened
  • 150 g (5 oz) granulated sugar
  • 75 g (3 oz) rice flour
  • 75 g (3 oz) maize/cornflour
  • 1 tablespoon baking powder
  • grated rind and juice of 1 lemon
  • 3 eggs, beaten
  • 125 g (4 oz) raspberries
  • 1 tablespoon lemon curd

Line a large 12-hole muffin tin with large muffin cases. Place all the ingredients except the raspberries and lemon curd in a large bowl and whisk together using an electric hand whisk, or beat with a wooden spoon. Fold in the raspberries.

Spoon half of the mixture into the paper cases, dot over a little lemon curd, then add the remaining sponge mixture.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch. Remove the cakes from the oven and transfer to a wire rack to cool.

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