1 cup all purpose flour
2 cups confectioners sugar plus extra
1 1/4 cups ground almonds
pinch of salt
5 large egg whites
130 grs. butter unsalted
melted and cooled
grated zest of 1 lemon
200 grs. raspberries
1/2 silvered almonds
Preheat oven at 180°C
Butter the insides of 12 muffins pan and lightly dust with all purpose flour
Sift the flour, confectioners' sugar , ground almonds, and salt into a large bowl and make a well in the center.
In another bowl lightly whisky the eggs whites until foaming and just hosti holding soft peak.
pour the eggs and melted butter into the dry ingredients with the grated lemon zest and using a large metal spoon fold the mixture until combined.
Divide the mixture between the prepared pan filling them 3/4 full.
Drop 4 or 5 raspberries onto each cupcake and scatter the flaked almondson top.
Bake in the middle rack for about 15 minutes, until well risen and
Remove from the oven and leave to rest in the pan for 2 minutes
before carefully turning out onto a wire cooling rack.
Dust lightly with confectioners ' sugar.
Stored in an airtight container they will keep for about three days.
PRINT RECIPE HERE