Baking | Raspberry & Almond cupcakes

Being impartial to all things sweet (is dinner even dinner without a dessert?), I decided to make these super delish raspberry and almond cupcakes from The Hummingbird Bakery Cookbook, using my new Kitchenaid stand mixer that I received for Christmas! This flavour combo is my absolute favourite.

The sponge is vegan, but the frosting isn’t. However, the mascarpone frosting used could be easily substituted for a vegan alternative (see below).

I have frosted and finished them in a couple of different ways to allow for adaptations and varying skill levels.


Here, I used my palette knife to create a swirl. Create a cone shape with your palette knife by swiping frosting around the edge of the cupcake. Place your palette knife facing downwards at a 45 degree angle towards the edge of your cupcake. Twisting both hands at the same time, pull the palette knife round and up at the same time to create this look.


In this example, I used a 2D nozzle to create a rose-like swirl. Start from the outside, pipe in a circular motion, inwards, until the whole cupcake is covered.


I used crushed raspberries in this frosting, which tastes divine!


Makes: 12

Time taken: 30 minutes


For the sponge:

  • 275g plain flour
  • 2.5 tsp baking powder
  • 1tsp bicarbonate of soda
  • ½ tsp salt
  • 275g caster sugar
  • 100g ground almonds
  • 250ml almond milk
  • 100ml vegetable oil
  • 1/2 tsp almond extract


  • 175g raspberry jam

For the mascarpone frosting:

  • 500g mascarpone
  • 375g icing sugar
  • ½ tsp vanilla extract
  • 75g crushed raspberries (optional)

Vegan vanilla frosting alternative:

  • 450g icing sugar
  • 3 tbsp vegan butter
  • 60ml soy milk
  • 2 tsp vanilla extract
  • 75g crushed raspberries (optional)

You could replace the soy milk and vanilla extract with the almond versions used in the sponge recipe, if you want to go all-out nutty.


  • Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. Using the paddle attachment on a stand mixer or a handheld whisk, add the caster sugar and ground almond and mix until incorporated.
  • In a jug, whisk the almond milk, vegetable oil and almond extract together. Slowly add this to the dry ingredients (whilst beating if possible) and mix for 2 minutes, ensuring you scrape the bowl after 1 minute with a spatula.
  • Divide the mix between 12 cupcake cases (1/3 full), the best way to do this is by using an ice cream scoop! and bake in the preheated oven on 175/160 fan/Gas 4 for 18-20 minutes. A knife or skewer should come out clean when inserted and the cupcakes should bounce back when touched.
  • For the frosting, beat the icing sugar, mascarpone and vanilla extract together for a couple of minutes or until it is all incorporated and creamy.
  • When cool, using a knife or a cupcake corer, make a hole in each cupcakes for the filling. Using a piping bag or spoon, fill the holes with raspberry jam and replace the cored sponge.
  • Decorate as desired using your frosting with a palette knife or piping bag and nozzle!

Happy baking!



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