To be honest I think this may be my favorite cupcake …Ever!!

These and the chocolate cupcakes go down well no matter the occasion – I have done them for kid’s parties and a wedding and they all disappeared very quickly!

• 125g (4 1/2oz) butter, softened
• 125g (41/2 oz) caster sugar
• few drops of almond extract
• 2 medium eggs
• 2 tbsp milk
• 100g (3 1/2 oz) selfraising flour
• 30g (1 oz) ground almonds
• flaked almonds to put on top
• raspberry jam

THE METHOD

1) Preheat the oven 190c / 375f / gas 5

2) To make the cupcakes, beat the butter, sugar and almond extract together in a bowl until mixture is light and fluffy. Add the eggs, milk, flour, and ground almonds and beat till the mix is smooth.

3) Divide in to the cases. Scatter the flaked almonds over each cupcake and press down slightly in to the mixture.

4) Bake in the centre of the oven for 12 – 15 mins until the cakes have risen and are just firm to the touch in the centre and the the almonds are a light golden colour.
Remove from the oven and place on a wire cooling rack.

4) When cool, slice the tops off the cakes spread with jam, then replace the top. Dust with icing sugar just before serving.

And all i have to say is Nom Nom Nom!!